Macarons de Paris..*
Although I had visited Paris three times, I only tasted the famous macarons on my last trip (I can’t believe it has already been a year!). After one bite I knew that this cookie would become one of my favorites!
When I say “Macarons’, everyone immediately goes ‘OMG I love La Durée!”. Founded in Paris, the bakkery has now stores all over the world, from the Arab Emirates to Madison Avenue, New York and from Harrods in London to Turkey. In every country the ‘Macaron’ has become a kind of delicacy and you can account on it that you’ll have to stand in line to get some of these foodie must-haves. Crispy on the outside, soft on the inside and filled with a delicious ganache (or something else) the Macaron has become one of the most famous cookies on our planet.
Unfortunately we don’t have a La Durée in Belgium (when will we finally have one??) so we are obliged to buy them at for instance bakkery Paul. And although they aren’t bad, the La Durée ones remain better. Another option is to make them yourself. It’s actually quite easy when you have a right recipe (do not trust the recipe of ‘Goe Gebakken’ by Sofie Dumont, because it turns out into a massive faillure), and therefore I share the perfect recipe with you. Enjoy!
INGREDIENTS (for around 30 macarons)
- 280 g powder sugar
- 160 g almond powder
- 3 egg whites
- a pinch of salt
- 55 g regular white sugar
- 1 tea spoon of vanilla sugar
- 100 g dark sugar
- 80 ml cream
- Sieve the powder sugar and mix well with the almond powder.
- Whisk the egg whites, add the salt and the regular sugar and whisk it till a meringue.
- Add half of the powder-almond mixture to the egg whites and stir carefully with a spatula from top to bottom.
- Add the vanilla sugar
- Add the other half of the powder-almond mixture and keep on stirring carefully.
- When it is all well stirred you can add some pigment to give the cookie for instance a green or pink color.
- Put the mixture into a pastry bag. Spurt some small (or big if you like) circles on to some baking paper.
- Let it rest for around 30 minutes until the dough doesn’t stick to your fingers anymore.
- Bake the cookies in a pre-heated oven at 150°C for around 15-20 minuten.
- Chop the chocolate into small bits.Hak de chocolade in kleine stukjes
- Heat the cream until it almost boils
- Add the warm cream to the chocolate, so it all melts together.
- Let it cool down to room temperature.
- Fill the cookies with the chocolate mixture and stick them together.
Good luck & let me know if it worked out!