Monday, November 2, 2009

Macarons a French true home made luxury :-)

Oh God! I'm a bad student! I'm again late to post the Daring Bakers challenge !!! I'm now living in Eastern Africa and I miss soooo much adsl, high speed internet connexion. We are lucky if it's only working once a week here. Today internet seems to be in a good mood so I'm using this window to post October DB challenge. Last month challenge was to make French luxury delicacies: macarons. I've been making home made macarons since 2007 when I took a pastry class at Lenotre in Cannes.

I made October macarons in pink, to honor Breast cancer awareness month, and filled them with raspberry jam. SO YUMMY!

Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)


1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

Yield: 10 dozen. Ami's note: My yield was much smaller than this. I produced about two dozen filled macaroons.


Audax said...

WOWOWOWOW those pink macarons look marvellous. Well done and no adsl wow to you. Cheers from Audax in Australia. Your in Eastern Africa that sounds so interesting, You are very thoughtful pink for breast cancer great spirit. Audax.

LtlLori said...

You weren't the last poster! I think I am! Anyway, yours look beautiful and I like that you dyed them for Breast Cancer Awareness Month.

Emmanuel Poulain said...


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Peut-être seriez-vous intéressée pour y présenter vos recettes et par la même occasion votre blog. Plus les gens tomberont sur vos recettes au cours d'une recherche, plus ils seront intéressés par votre profil, et donc iront voir votre blog. 

Déjà de nombreux blogueurs/blogueuses culinaires nous ont rejoint :

Aussi vous verrez que le site devient très pratique pour gérer ses propres recettes. 
Tout feedback sera le bienvenu. 
En espérant retrouver vos recettes sur, je vous souhaite une bonne journée.

Emmanuel Poulain

N.B.: Pour déposer vos recettes, il vous suffit d'ouvrir un compte sur et de cliquer sur "Ajouter une recette"

Chez Us said...

You are awesome for trying to do the Daring Bakers from there. I cannot wait to read all about your adventures there.

Rosa's Yummy Yums said...

They look so great!

Happy New year!



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Poivre de Kampot said...

The most difficult for bake macaron is the temperature of the oven..

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Gloria said...

These macarons look absolutely georgeous, I love them,

Amy B. @ Foodista said...

Lovely macs!!! Thanks for sharing this Babeth, I wanna share it to my friends in Foodista as well, just if you won't mind. Just add the foodista widget at the end of this post and that should do it! Thanks and keep em coming! ;-)

Cheers, Amy from Australia

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