A macaron is a meringue based sweet confectionery made of egg whites, powdered sugar, granulated sugar, ground almonds and food coloring. They are filled with buttercream, ganache or fruit jam and sandwiched between two
cookies. The name is derived from the Italian word
maccarone or
maccherone meaning crush or beat, and is used here in reference to the crushed almonds which is the main ingredient. The bottom circumference of the 'cookie' is called
the foot it's the crackly ringlet that surrounds the flat side. Without it, it's not a macaron! The outer shell is thinner than an eggshell but has eggshell-like quality. Inside is a soft meringue flavourful texture. Heaven! One feels bad calling it a
cookie but its not, nor is it a pastry hmm... I guess I better refer to it as refined and elegant 2" dessert!
Bakers note: you get more air in your whisked egg whites if you use 3 day old egg instead of brand new cold eggs, this is Chef Dorie Greenspan's secret. And, according to pastry artist Tartlette from Tartletteblog.com for creating the perfect cookie rounds use a pastry bag with tip #807!
Macarons come in a wide variety of flavors and colors, from the traditional raspberry, lavender, almond, lemon, chocolate and pistachio, to some exotic flavors like: chai tea, maple bacon, matcha and cookies and cream - the possibilities are endless!
A little history: The English word macaroon with two 'o's refers to the American Coconut Macaroon, many have adopted the French spelling of macaron one 'o' to distinguish the two. The macaron's origin isn't clear, I have read that it may have been brought to France from Italy as early as 1533 by Catherine di Medici, wife of Henry II and her pastry chefs. Macarons gained fame in 1792 when two Carmelite nuns seeking asylum in the town of Nancy during the French Revolution baked and sold macarons in order to support themselves, thus becoming known as the macaron sisters.
Italian Amaretti
The first macarons were almond meringue cookies similar to today's Italian amaretti, with a crisp crust and soft center. They were made from egg whites and almond paste. The name of the cookie comes from the Italian word for paste
maccarone and is also the word for the pasta
macaroni. While origins can be murky, some culinary historians claim that macaroons can be traced to an Italian monastery where they were modeled after the monks' belly buttons!
Advertising: OMG I just read this article from WSJ March 2, 2010 "French McDonald's Moves In On Fancy Cookie Market" apparently McCafé on Champs Élysées in Paris has macarons and the French pastry fans were upside down about this. I may be a year late in reading this article but it's quite amusing. What is the culinary world coming to? I guess another attempt at good ol' McDo (french nickname for McDonald's) trying to blend in, then again they do look like mini burgers!
http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html
The Pierre Hermé Rose Macaron Recipe
300g ground almonds
300g powdered sugar
110g egg whites aged
5 g red food colouring
300g granulated sugar
75g water
110 egg whites aged
1. Mix the ground almonds and icing sugar together. Sieve into a large bowl. Mix the colouring into the first portion of egg whites and pour this onto the sugar/almond mixture but don't mix in.
2. Pour the water and sugar into a saucepan and swirl together. Add the second portion of egg whites to a mixer with the whisk attachment. Cook the syrup to 118C. Once the mixture reaches 115C start the mixer on high. Once the syrup reaches 118C take straight off the heat and pour a thin stream down the side of the mixer bowl continuing to whisk on high.
3. Continue to whisk the meringue on high until the side of the bowl is no longer hot. You still want it a little warm, around 50C. Add all of the meringue to the bowl with the almond sugar mixture.
4. Using a large spatula fold the mixture together until it starts to shine and forms a ribbon that stays visible for about 30 seconds.
5. Add the mixture to a piping bag fitted with a plain tip and pipe into alternating lines onto parchment lined baking sheets. Set aside for about 30 minutes or until the macarons have formed a skin that doesn't stick to your finger.
6. Whilst the macarons are drying preheat your oven to 140C. Once ready, bake the macarons for about 13 minutes. Remove the baking trays and immediately slide off the macarons and the parchment onto the work surface and let cool completely before removing the shells.
Rose Buttercream
200g granulated sugar
75g water
150g eggs
90g egg yolk
400g room temperature butter
4g rose water
50g rose syrup (Natco brand)
1. Add the sugar and water to a saucepan and cook over medium heat to 120C. Whilst the syrup is coming to temperature add the egg whites and egg yolks to the bowl of a stand mixer with the whisk attachment and whisk until its thickens and lightens in color.
2. With the mixer still on slowly pour the syrup down the side of the bowl and continue to whisk until cooled.
3. Switch to the attacment to the beater and begin to beat in the butter at medium/high one or two pieces at a time. Once all the butter is beaten in and the buttercream is smooth add the rose syrup and essense.
TIPS:
If you overcook the syrup for the macarons you will end up with thick and hard shells, take the sugar off the heat one or two degrees early (it will reach the right temp off the heat).
If by the time you have piped one row you still have peaks, the batter needs more folding so put the batter back in the bowl and give a few (maybe 5) more folds.
If your butter isn't warm enough your buttercream will look like scrambles eggs but preserve just beat on high for a couple of minutes until it smooths out.
Phew!
The North American Coconut Macaroon
This dense, moist and sweet soft cookie is coconut lovers favorite!
The main ingredients are egg whites, sugar and shredded coconut.
Macaroons can also be dipped in milk, white or dark chocolate.
Almond slivers can be added too.
Because of their lack of wheat and leavening ingredients, macaroons are often consumed during Passover in Jewish homes.
Recipe for Coconut Macaroons from Barefoot Contessa
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 tsp vanilla extract
2 XL egg whites, at room temperture
1/4 tsp salt
Combine cocunut, condensed milk and vanilla in large bowl.
Whip the egg whites and salt on high speed in an electric mixter fitted with the whisk attachment until they make medium-firm peaks. Carefully fold in the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4 inch diameter scoop. Bake for 25-30 minutes, until golden brown. Cool and serve.
