It was Xmas time and I was trying to find a macaron recipe after having tried them in Paris. Lots of recipes around but complicated and off-putting for most. (I am a retired chef and am used to honing down “gourmet” recipes). After compiling and trying and testing, I came up with a recipe that works great and is not complicated. I want to share it with you.
This is not a recipe for purists. Please keep that in mind. It is meant to be an easier way to make a macaron or macaroon.
The French way is to lather ganache (a sort of chocolate frosting) on the bottom of one and press another one together to make a little sandwich.
There are lots of variations to the flavor but that is not the purpose of this recipe.
- Yield: 20/24
- Difficulty: Easy
- Total: 30 minutes
- Active: 20 minutes
- 1 cup whole blanched raw almonds or almond powder or almond meal
- 75 grs granulated sugar
- 1 large egg white
- 1/4 tsp almond extract or vanilla
- pinch salt
- 300 grams chopped dark chocolate
- 1 cup heavy cream
- 1 large heaping tablespoons butter
- Preheat oven to 175 C and lightly butter or oil a cookie or baking sheet.
- Using a food processor, process the almonds and sugar until finely ground. Add the egg white, almond extract (or vanilla) and salt. Continue to process until you have a thick paste. (Note: if the paste seems too liquid, add more almonds) Transfer the paste to a bowl.
- Wet your hands and, using your palms, make small balls about 3 cms in diameter and arrange them about 5 cms apart on the baking sheet. If the batter starts to stick your hands, wet them. Press each macaron lightly with a wet finger to flatten a little.
- Bake the macarons in middle of oven 15/20 minutes. (Depending on your oven, 15 minutes gives you a chewy texture and 20 minutes a crunchier texture.) Remove and let cool slightly. Then transfer to a rack and cool completely. The macarons will keep 4 days in an airtight container at room temperature.
- For the ganache filling: Melt the chocolate slowly in a pan or in the microwave. Heat the cream (do not boil). Mix the cream and the butter into the chocolate. Cover with transparent film and leave to cool until stiff enough to use to fill the macarons. The macarons will keep 4 days in an airtight container at room temperature.