Classic Almond Macaron
Makes approx.100 shells
Prepare: 50 min
275 g ground almonds (flour)
250 g confectioner’s sugar (icing)
6 ½ egg whites at room temperature
210g castor sugar
Whisk + flexible spatula
Piping bag fitted with a 10mm plain tip
1. Combine the ground almonds and confectioner’s (icing) sugar in a food processor. Pulse to a fine powder then, sift.
2. In a clean dry bowl, gently whisk the 6 egg whites until foamy. Add a third of the sugar; whisk for about 1 minute until dissolved. Add half the remaining sugar; continue whisking for 1 minute. Add the rest of the sugar, whisking for about a minute until firm, glossy peaks form. (At this point, add the natural food coloring as indicated in the recipe being prepared.) Use a spatula to gently fold the sifted almond-sugar mixture into the whisked egg whites. In a small bowl, whisk the ½ egg white until frothy; stir into the almond macaron shell batter to moisten and soften it.
3. Spoon the batter into a piping bag fitted with a plain tip. Cover a baking sheet with parchment paper; pipe small, well-spaced (3-4cm) rounds of batter onto it. Lightly tap the baking sheet on the work surface to spread the rounds. Set aside uncovered for 10 minutes to allow a crust to form. Preheat the owen to 150 C. bake the shells for 14-15 minutes.
4. Remove the baking sheet from the oven, carefully lift the corners of the parchment paper, and using a small glass, pour a little water between the paper and the hot baking sheet. Do not use too much water or the shells will become soggy – the humidity and the steam produced will help remove the shells more easily when cold. Carefully lift half the cold shells off the parchment paper and place, flat side up, on a plate.
Makes approx. 50 macarons
Prepare: 1h 10min
Refrigerate: 12 h min.
140 g unsalted butter
90 g chestnut paste
90 g chestnut puree
50 g chestnut cream
2 tbsp dark rum
5 marrons glaces, finely diced
Classic almond macaron shell recipe + milk chocolate (40% cacao solids)
Electric stand mixer
Piping bag fitted with a 10 mm plain tip
1. Make the classic almond macaron shells; add 20g melted milk chocolate (40% cacao solids) to the batter.
2. Prepare the chestnut cream filling. Cut the butter in small pieces, place in a bowl and beat until creamy.
3. Fit the mixer with a whisk attachment and place the chestnut paste, puree and cream in the bowl. With the mixer running at high speed, beat to combine all the chestnut ingredients then, decrease the speed and continue beating until smooth. Beat in the creamed butter and dark rum.
4. Spoon the chestnut cream into a piping bag fitted with a plain tip. Pipe a small mound of filling on the flat side of half the shells, put a few pieces of the marrons glaces on each mound and cover with the remaining shells. Refrigerate the macarons for a minimum of 12 hours before serving.