Marvelous Macaroons

Formulas for the sweet that has become a Parisian classic.

Traditional Macaroons

Ingredients
Almond meal – .250 kg
Powdered sugar – .450 kg
Egg whites – .200 kg
Granulated sugar – .050 kg
Dehydrated egg white (optional) – .005 kg
Total – .955 kg   

Method
1. Using a food processor, grind the almond meal with the powdered sugar until very fine.
2. Sift the sugar and almonds then repeat processing and sifting two more times.
3. Begin whipping the egg whites with the dehydrated egg whites.
4. When they are almost stiff, add the granulated sugar and continue whipping to firm peaks.
5. Fold the sugar and almond mixture into the egg whites, deflating slightly.
6. If colouring the macaroon for a specific flavour, add the colour before starting to fold.
7. Using a round tip, pipe the macaroons onto silicone baking mats.
8. Allow them to rest 30 minutes at room temperature to form a skin.
9. Bake at 350ºF for 10 minutes. The skin should be crisp and the inside slightly soft.
10. When cool, remove from the pan and sandwich together with flavoured buttercream.

Chocolate Macaroons

Ingredients
Almond meal – .250 kg
Powdered sugar – .425 kg
Cocoa powder – .025 kg
Egg whites – .200 kg
Granulated sugar – .050 kg
Total – .950 kg

Method
1. Process the almond meal with the powdered sugar and cocoa until very fine.
2. Sift the sugar and almond meal mixture. Repeat the processing and sifting two more times.
3. Begin whipping the egg whites.
4. When they are almost stiff, add the granulated sugar and continue whipping to firm peaks.
5. Fold the sugar and almond mixture into the egg whites, deflating slightly.
6. Using a round tip, pipe the macaroons onto silicone baking mats.
7. Allow them to rest 30 minutes at room temperature to form a skin.
8. Bake at 350ºF for 10 minutes.
9. When cool, remove from the pan and sandwich together with chocolate ganache or buttercream.

Recipes courtesy Didier Rosada.

Check out the following websites for flavour ideas:
• www.laduree.com   
• www.globalchefs.com/chef/current/chef057herInter.htm
• www.lenotre.fr