Goe Eat: des macarons

While I’m not new to making macarons, I’ve had my pitfalls with them in the past. Not having a strict recipe to follow never really helped either. However, following the holy grail of recipes found in the Ladurée cook book, with some of my own minor changes, is my claim to success. I’ve even found that using the same ratio of hazelnuts as almonds gives the same structural outcome with a different flavor profile.

On that note, I present my hazelnut macarons with raspberry ganache and red fruit confiture.

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Cocoa dusted hazelnut macaron

Shell Ingredients:
275 grams ground hazelnuts
250 grams powdered sugar (sucre glace)
6 (large) egg whites or 7 (small) egg whites
1 cup granulated sugar (sucre en poudre)
squeeze of lemon juice

Ganache Ingredients:
40 cl crème entière or 1.5 cups of whole cream
1/4 cup of sugar
1 tablespoon of cornstarch
100 grams of dark or semi-sweet chocolate
4 bags of raspberry tea (or your preference of tea OR no tea)
red fruit confiture (or your preference of jam)

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Piping help from a 10-year-old Italian/French demoiselle

Shell Directions:

  1. Before anything, separate the egg whites from the egg yolk and leave at room temperature.
  2. Whether you’re using whole nuts or ground nuts, pulse them in a food processor with the powdered sugar to create a fine powder.
  3. Sift this once or twice, making sure the big clumps are taken out but don’t be afraid to keep the larger bits of nuts. You can do this by sifting the ground nut mixture and once everything has passed through the sieve, you can add back in the little extra nuts that were too big to escape. I did not see an issue in my macarons by doing so and I didn’t have any waste this way.
  4. In a clean bowl (void of any grease or particles), add your egg whites into the bowl and begin to beat them. Once foamy and the liquid starts to disappear add a little bit of lemon juice to help stop the eggs from over-whipping.
  5. Once the liquid is gone you can start adding a spoonful of the granulated sugar at a time, making sure it’s fully incorporated before adding more.
  6. Whip the egg whites until they form hard peaks, they should be able to keep a shape without melting away into the batter.
  7. With a spatula, fold in the dry mixture into the whipped egg whites in four parts. Make sure to scrape the bottom of the bowl so you avoid any dry clumps.
  8. Place the batter into a pastry bag or squeeze bottle and distribute quarter-size amounts onto a baking sheet or silicone baking pad. It helps to draw out your macaron circles if you want to ensure consistency.
  9. Let the batter sit out for 10 – 20 minutes until they are semi-dry/firm to the touch. While they are drying, preheat your oven to 150 degrees celsius (300 degrees Fahrenheit). Experiment at 160 degrees celsius which is roughly 325 degrees Fahrenheit, which other recipes recommend. I find 10 minutes at 150, to make the perfect shell.

Ganache Directions:

  1. In a metal sauce pot heat the cream and infuse with raspberry tea & sugar.
  2. Stir constantly or keep on low enough heat, so that the cream doesn’t burn.
  3. In a mixing bowl, add in chunks of chocolate and cornstarch.
  4. Once the cream starts to show small bubbles around the edge of the pot, simmering, you can add it to the chocolate, whisking until everything is melted.
  5. Place in the refrigerator to chill for 20 – 30 minutes.
  6. Pipe onto shell, placing a small amount of jam in the middle for a little surprise.
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Macaron assembly

Making macarons is a therapeutic experience for myself and they make for an impressive bite-sized dessert.


xo Mademoiselle Goe


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