These days I have been very much with the mentality that one should “ask and you shall receive”. This past week, I was talking to a classmate about how I wished that we had been able to see more of baking and pastry in our culinary journey as it is a pivotal component that contributes to the dining experience, it is the last memory that a guest gets before leaving one’s establishment.
Leaving class one day, I stopped to say hi to one of the pastry chefs only to see that they were about to start a macaron demo. Nagypsy, a former Johnson & Wales alumni, who works for Antonio Bachour was about to give a demonstration. I was ecstatic as I love Bachour’s work from when I was first introduced at J&G Grill. What great fortune did I have that day as I was only mentioning it hours before that I would have love to know how to make macarons. The stars aligned in my culinary universe that day.
Nagypsy was wonderful in explaining and showing me how to make these magnificent macarons. The recipe can be found below:
- Almond Flour – 375 g
- Powdered 10x sugar – 450 g
- Sugar – 300 g
- Egg whites – 300 g
- Robot Coupe (Can also use a food processor)
- KitchenAid Mixer
- Piping bags
Yields approximately 100 macarons* (pending how much was piped out)
- Blend almond flour and powder sugar together in Robot Coupe. If you do not have a Robot Coupe, a food processor could work.
- Be careful when blending not to go at too high a speed as almond flour is just pulverized almonds and you could result in a butter. The chance of this happening is slim but wanted to make note of the possibility!
- Sift the blend mix to remove any clumps.
- Using a KitchenAid mixer, incorporate egg whites and beat high speed.
- Once the egg whites are foamy, add granulated sugar in rain form (slightly drizzling it in the mixture) at medium speed, not too slow not too fast a la Goldilocks. (We laughed over this comment)
- Once the egg whites get whitish, you can add food coloring
- Don’t make the whites too dark with whatever color you incorporate because once you add dry ingredients it gets darker
- Once the whites are at a medium/full peak, remove the bowl feature of the mixer and fold in the dry ingredients in two parts
- Fold until batter is nice and smooth – not too fast, not too slow
- Pipe the macaron mix onto a sheet tray with silpat. It isn’t as easy as it looks, believe me.
- Let macaron sit on the silpat for 25-30 minutes depending on the coolness of the kitchen. Once the macaron is dry to the touch and there is no indent if you touch the mix on the silpat, you can place them in the oven.
- One can put a bit of pistachio or coconut on top as a garnish; this was done for the coconut mango macaron. Be sure to put a light amount of garnish to allow proper baking of macaron.
- Bake at 275 F for 12 minutes.
For the filling inside the macaron, one can use a buttercream or a ganache center.
Flavored Ganache – For the pink macaron, we did a raspberry ganache.
The ratio for ganache is 1 part chocolate to 1/2 part liquid. In the case of dark chocolate, one uses equal parts chocolate to liquid.
- 400 gram milk chocolate (375 grams chocolate 25 g cream)
- 200 gram raspberry puree
- Hot puree chocolate and cream with the puree.
- Let cool before piping to not ruin the macaron base.
Once macaron base and filling is ready, pipe the filling onto two evenly sized macaron cookies and press to combine. These cookies last for a few days, but I’m sure they won’t last that long.
Au revoir for now.