5 ISSUES FOR £5 Subscribe to France Magazines today click here

Chocolate macarons recipe

PUBLISHED: 17:15 05 January 2018 | UPDATED: 17:16 05 January 2018

WEB France macarons recipe

WEB France macarons recipe

Archant

The prettiest of French sweet treats, macarons are one of the most iconic pâtisseries in France. Learn how to make your own chocolate macarons with this recipe

Preparation: 45 minutes

Cooking: 12 minutes

Refrigeration: 24 hours

INGREDIENTS

For the Italian meringue

*80g water

*250g caster sugar

*100g egg white

For the shells

*250g fine almond meal

*250g icing sugar

*30g cocoa powder

*100g egg white

For the creamy chocolate ganache

*100g egg yolk

*100g caster sugar

*500g milk

*400g dark chocolate

For the decoration

*30g cocoa powder

_________________________________________________________________________

Don’t miss

Chocolate tart recipe

Classic French dessert recipes to try at home

_________________________________________________________________________

METHOD

1. Make the creamy chocolate ganache:

Blanch the egg yolk and sugar using a whisk. Bring the milk to boil. When it rises to the top of the pan, pour half of it into the egg yolk and sugar mixture. Stir, then pour back into the saucepan. Return to cooktop over medium heat, stirring constantly with a spatula, until the crème anglaise coats the back of the spatula. Strain the crème anglaise into the chocolate. Mix. Set aside in the refrigerator.

2. To make the shells, preheat the oven to 150°C.

Make the Italian meringue, whisking until it cools:

Pour the water into a very clean saucepan. Gently add the sugar to the water, avoiding splashes. Slowly heat the mixture. Keep an eye on the cooking with the aid of a sugar thermometer – don’t let it touch the side or the bottom of the pan. When the syrup reaches 114°C, beat the egg white with the mixer at full speed. When the syrup reaches 121°C, remove the saucepan from the heat. Wait for the bubbles to disperse, then pour the syrup in a thin stream into the egg white while beating. Continue to beat until the mixture has cooled.

3. In a stainless-steel bowl, mix the almond meal, icing sugar and cocoa powder. Incorporate the uncooked egg white using a dough scraper.

4 Incorporate one-third of the Italian meringue using the dough scraper.

5 Add the rest of the meringue and continue to mix, crushing the mixture with the scraper (this is called macaronage, see below). Take a large lump of the mixture and check if it is at ribbon stage: it should fall from the scraper in a continuous ribbon. If this is not the case, mix it again.

Macaronage: Incorporate one-third of the meringue into the almond paste vigorously to loosen it. Incorporate the rest more delicately, crushing the mixture regularly to smooth it out. Scrape every part of the bowl to combine the two mixtures perfectly. The dough should have a silky, smooth and slightly runny texture. If it is too liquid, the macarons will be flat; if is it not worked enough, they will be dented or cracked. Check your macaronage with the ribbon test: take a large piece of mixture with the scraper or spatula and let it drop; the mixture should run continuously, in the form of a ribbon. If that is not the case, mix again.

6 Line a baking tray with baking paper. You could possibly use a template (by drawing staggered rows of circles of 3 cm diameter on baking paper). Hold the paper in place by weighing it down (with a knife, for example). Using a piping bag fitted with a no. 8 piping nozzle, pipe shells of 3 cm diameter. Pipe them in staggered rows so that the heat circulates correctly, dust them with cocoa powder and bake for about 12 minutes. The shell shouldn’t move when you touch it with a finger.

7 Remove from the oven and slide the paper off the baking tray so the macarons don’t dry out. Put pairs of shells side by side.

8 Take the ganache out of the refrigerator and smooth it out using a spatula. Use it to fill a piping bag fitted with a no. 12 piping nozzle.

9 Pipe the ganache onto half of the macaron shells (foot side up), stopping 5 mm from the edge, then put the hat on and press lightly so the ganache comes just to the edge. Ideally, let them rest in the refrigerator for 24 hours.

Extract from Pâtisserie: Master the Art of French Pastry by Mélanie Dupuis & Anne Cazor (Hardie Grant, £30); Photography ©Pierre Javelle; Illustrations ©Yannis Varoutsikos

Article by Living France Living France

More from Language and Culture

Friday, April 27, 2018

Known in France as la marinière, the Breton striped top is a wardrobe staple favoured by everyone from Coco Chanel to Pablo Picasso. Find out how the Breton shirt went from being a sailor’s uniform to a cult classic

Read more
Thursday, February 22, 2018

Famous as the author of Gigi, French writer Colette attracted much controversy during her long life

Read more
Wednesday, May 30, 2018

You don’t need to break the bank to eat at a French Michelin-starred restaurant, as these 11 restaurants prove

Read more
Wednesday, May 23, 2018

You’ve heard the term and probably have already eaten in a French bistro, but what makes a bistro in France so special?

Read more
French culture
Friday, November 24, 2017

Director and actress Fiona Gordon takes us behind the scenes of her latest comedy film Lost in Paris which is released in UK cinemas on 24 November

Read more
Monday, June 26, 2017

Helen Skelton recently moved to Canet-Plage near Perpignan after her husband, rugby league player Richie Myler, signed with the Catalan Dragons. She reveals why it the perfect place for her and her young family to live

Read more
Expats in France

From understanding a weather report to knowing what the forecast will be, here is the essential vocabulary to talk about the weather in France

Read more
Learning French
Wednesday, June 13, 2018

Do you know the correct meanings of some common French false friends? Take our quiz and find out!

Read more
Learning French
Friday, April 20, 2018

Indulge your sweet tooth with our little guide to some of France’s traditional sweets

Read more
Wednesday, April 18, 2018

Whether its spread with salted butter or served with a dollop of jam, you really can’t beat the French baguette. Here’s how to make your own

Read more
Subscribe today

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

France Forum

Questions about France? Visit our free France forum to get help and advice from thousands of other Francophiles and expats. Topics include: property, tax, law, travelling, pets, education, healthcare and much more.

Join the forum

Most Read

Join us on social media

France magazine
Living France magazine
French Property News magazine

Enter our competitions

Win books, DVDs, travel and even holidays in France in our great competitions! Take a look at our latest competitions…

Enter now