Ever since I had one at Paris airport I was completely in love with the Macaron. As it happens, when one travels through Charles de Gaulle, one simply misses one’s connection. As I wandered around terminal 2F after being booked on the next flight to Barcelona I spotted ‘La maison Ladurée’ , a sweet shop that totally captivated me. I stood there staring at all the different macarons trying to figure out which ones I wanted to eat. I picked up just two a chocolate and a caramel and they were delightful. So I went back and bought two more, to which the lady behind the counter said – They are cheaper by the box. I came back and did do a fair bit of reading up on macarons and everything that you need to do and all the things that can go wrong. One of my favorite places to go to is David Lebovitz. He has a ton of different pointers and tips and tricks. Macarons are fairly easy to make – and you will really enjoy them.
- 90g egg whites
- 2 tbsp granulated sugar
- 110g ground almonds
- 200g powdered sugar
- 1/2 cup heavy cream
- 2 tsp corn syrup
- 5 oz semi sweet chocolate
- 1 tbsp butter
Line your 2 cookie trays with parchment paper.
Mix the powdered sugar and almonds in a food processor and set aside
Beat the egg whites until foamy. Then slowly start adding the granulated sugar. Continue to beat until you have a glossy meringue. Do not overbeat. The meringue should gently fall over when you lift the beaters.
Pour the almond sugar mix over the meringue and fold into the meringue. It will take you about 50 strokes. When you fold make sure you cut through the mixture and then do a quarter turn as you fold over the mixture.
Put the batter into a piping bag with a round nozzle. Pipe 1/2 inch round onto the parchment lined cookie trays. The batter will spread a little so make sure you leave space between the cookies. Let it stand for an hour. The tops should be dry to the touch.
Bake each tray at 300F for 18-20 minutes.
Cool. Take them off the sheet and fill.
Warm the cream, put in the butter and corn syrup and stir till dissolved. Pour over the chocolate and let it cool. Once it is cool put it in a piping bag pipe between the macarons.