Macarons - Luxembourg

Macarons are fencz but tender biscuit sandwiches also known as one of the most difficult sweets for preparation. Why, you ask. Because the final result is very much dependent of the oven and therefore there is no unified recipe, how to bake it correctly since the ovens are very different.
Katarina's macarons! Super proud of them :)
People mostly know macrons as French sweets, but actually they originate from Italy. However, also Swiss and Luxembourg people claim them to be theirs. Since we ate our first and also our best macarons in Luxembourg, we classify them on this blog as Luxembourgian recipe. No offense French and Italians :)

Before you start baking the macarons, I should warn you: the preparations of this biscuit from the start till the moment, when you can eat it, takes 3 day, so make sure you are ready for this long wait :) Second thing: do follow the instructions precisely since every small detail is important for success of the macarons.
INGREDIENTS for brown (chocolate) macarons:
  • 90g egg white (approx. 3 eggs)
  • 30g crystal sugar
  • 110g ground almonds
  • 200g powder sugar
  • 2 teaspoons of cocoa
  • 200g bitter chocolate
  • 1dL whipping cream
Day 1: separate egg whites from egg yolks and weigh exactly 90g of egg whites. Leave them at room temperature til the next day.
Macarons from Luxembourg

Day 2: ground almonds mill again in a coffee mill and then mix them with powder sugar. Before use sieve this mixture and remove all the bigger parts. Beat the egg whites with crystal sugar until stiff. Just before you finish beating, add sieved cacao powder (or any other food coloring powder - depends what color of macarons you want). Then mix this meringue with almonds and sugar until the mixture is of shaving cream consistency. In other words: mix it not with circular moves but convectional and there should be not more that 50 of them. How to know when it is ready: after a drop of the batter from a spoon falls onto the rest of the mass it should even up in about 10s.
Prepare baking trays and cover them with baking paper. Draw circles with 2cm in diameter and 3cm distance between them and load macaron batter in those circles using pastry bag. Now let the trays stand at room temperature for about an hour or until they form a hard skin - when you touch it, no batter sticks to your finger. This is when they are ready for baking.

Now baking is a tricky part, so here is my experience: I preheated the oven to 140°C (normal heating, no fan), then carefully loaded one tray in the middle of the oven and waited about 10 minutes or until the macarons rise and forma foot. Then I lowered the temperature to 120°C and baked for another 15 minutes. When done, I took the tray our of the oven, removed the baking paper with macarons immediately from the hot tray to the table and let them cool down completely. Only then they are ready to be removed from the baking paper.

Last step: filling preparation! I made chocolate filling as follows: 1dL of cream should be brought to boil, then crushed bitter chocolate is to add. Mix it well until smooth mixture is formed. Let it coll down for a few minutes and finally you can spread it on one macaron and cover it with another one, forming nice sandwiches. Now put them in a box, firmly close and place in a fridge for at least 24h.

Day 3: you can eat the macarons!

This is how perfect macarons should look like



No comments:

Post a Comment