French Macarons

I always loved to see the range of macarons in patisseries and now I can make them !

Here’s the recipe for the macaron and the swiss buttercream to sandwich them follows.

Ingredients: (yield 705 g)

Egg whites, fresh and aged	157.5 g
Granulated Sugar	157.5 g
Almond flour, dried out for 24-48 hours	180 g
Powdered sugar	210 g
Food sugar	As needed

Method:

1.       Gather all ingredients and equipment.

2.       Scale ingredients.

3.       In the bowl of a stationary mixer fitted with a whip, combine eggs and sugar on low speed for 5 minutes. Add choice of food colour.

4.       After 5 minutes, increase to high speed and whip for 10 minutes.

5.       Add almond flour and fold in by hand. Fold in and deflate the eggs until the ribbon just disappears in the mixture.

6.       Scrape the mixture into pastry bag fitted with a 3/8 inch round tip.

7.       Pipe 1 ½ inch rounds onto silpat or parchment lined sheet pans.

8.       Make sure to leave a 1” space between each round and stagger the rows.

9.       Allow the macarons to sit for 30-40 minutes or until they form a skin.

10.   Bake 10-15 minutes, at 300°F-350°F, depending on your oven.

11.   Remove from the oven and allow to cool completely. They will release from silpat or parchment once cooled.

Swiss Buttercream (yield 1000 g)

Egg whites	179 g
Granulated sugar	357 g
Butter, room temperature	464 g

Method:

1.       Using the bowl of a stationary mixer, over simmering water, heat egg whites and sugar until sugar is dissolved; 110°F. Remove from water.

2.       Fit the mixer with the whip.

3.       Whip eggs and sugar to a stiff peak and then continue whipping to cool meringue.

4.       Slowly add the softened butter.

5.       Whip until smooth.

To assemble: use the tip of your choice, whether star or round and pipe a small amount of buttercream on the macaron. Sandwich the macarons together like this.