In Paris, I got a lot of very specialised cookbooks. I got the Crème Brûlée one, which I already had as a challenge and also one for Macarons. I have eaten macarons in France a few times but never cooked them before. For this challenge, I even got a special macaron baking mat for 10 Euro. The extra challenge was that whatever I made had to go well with coffee, that was going to be easy I figured.
Caramel Macarons & Vanilla Macarons
190 g almond powder
310 g icing sugar
150 g egg white
95 g caster sugar
Caramel Sauce or
Vanilla crème patissier (see next recipe for eclairs)
Preheat the oven to 150C. Sieve the almond powder and icing sugar into a bowl and mix them together thoroughly. In another bowl, whisk the egg whites until stiff whilst slowly adding the caster sugar. When the egg whites are stiff, add the sugar-nut mix and stir it through properly until it’s a shiny mass. No need to worry about breaking the egg whites. Unlike many classical macarons, I stayed away from food colouring which would’ve been added into the egg whites.
To make sure the macarons fitted together, I got a dedicated mat to bake macarons for 10 EUR. If you have good aim and can make dots that are the same size, you probably won’t need it. For the first batch I used the wrong nozzle for the icing bag. They evened out nicely enough but would’ve been smoother with a plain round one.
Put them in the middle of the oven for about 10 minutes. When you take them out, let them cool off before taking them off of the tray so that the inside will be smoother. I didn’t wait long enough, but since you fill it in the middle, the look of the inside isn’t terribly important. It does make doing a second batch easier if the tray is cleaner.
In the end, they were crispy on the outside, and still slightly soft in the middle – just fantastic! I’m not sure if that’s how macarons are supposed to be, but that’s surely the way I like them! If you want them crispy in the middle, it might need a few minutes more.
The first batch of macarons I made with store-bought caramel sauce. Even though it tasted fantastic, it didn’t have the same consistency that one is used to with macarons. In the next challenge, where I made eclairs, I had some vanilla crème patissier left over, so I ended up making another batch of macarons and filling them with the vanilla creme. Also fantastic taste and much more photogenic! Plus that already proves the point that I would make them again, given I did only a few weeks later.