WHAT IS MACAROONS?

A Brief History of The Macaroons

Macarons or Macaroons call it in french or english.

As the history goes, in the 20th Century, Pierre Desfontaines from Laduree made macaroons famous and was the first person to use two macaroon shells, and filling them in between with chocolate ganache. Then macaroons has not changed the way it looks but the flavours and garnishes changed the way we look at macaroons, now it is a classy treat for everyone to enjoy these little beauties

RECIPE


Raspberry Chocolate Parisian Macaron Recipe – The Biscuit

This recipe makes about 30 filled macarons. Unfortunately, the recipe requires a scale.

Ingredients:

100g eggs white (3 eggs)
205g icing sugar
125g almond powder
30g sugar10g cocoa Powder
Red food colouring (optional)
Directions:

1. Preheat oven to 325°F
2. Pulse icing sugar, almond powder, and cocoa powder in a food processor. Sift ingredients into separate bowl.
3. With an electric mixer whip egg whites with a pinch of salt until foamy. When the whisk starts to leave marks (half way) add sugar, then red food colouring (optional). Beat until semi-stiff peaks form.
4. Add the sifted pre-mixed dry ingredients to the egg whites.
5. Gently fold the dry ingredients into the egg whites with a rubber spatula until you get a smooth mixture and ingredients are completely incorporated. Be careful to not “break” the eggs. (This is the most important step.)
6. Place batter in a piping bag, and pipe (about 3cm) on a tray covered with parchment paper. (Optional: Spread praline powder on half of them).
7. Place this tray on the top of 2 others, and let it rest for 45 minutes at room temperature.
8. Bake it between 14-16 minutes at 325°F
9. Let the biscuits cool down, then fill half the cookies with a dollop of ganache and top with another biscuit to complete macaron.

Other macaroon recipe from other chef and DETAILS with Pictures head on: http://chefinyou.com/2009/10/french-macaroons-recipe/