Enjoy a small taster of destinations from around the globe without leaving your kitchen.
We're making macaron, a typically French confection (although it has its roots in Italy) that's shaped like two smooth-topped cookies sandwiched around a delightful center – in this case, raspberry jam.
What is it?
Deliciously airy and dainty, the macaron is an ideal little indulgence (and god knows we could use a bit more of that in our lives).
Ingredients
For the macarons:
1 cup (225g) egg whites, approx 8 eggs (first batch)
3 cups (590g) superfine Sugar
3/4 cup (205g) egg whites, approx 7 eggs (second batch)
4 1/2 cups (530g) powdered sugar (10x sugar)
5 1/2 cups (530g) extra fine almond flour
1 tsp (5g) salt
For the raspberry jam:
4 cups (555g) frozen raspberries
2/3 cups (130g) white sugar
1/2 tsp (2g) salt
1 tbsp and 2 tsp (23g) lime juice
How to cook
For the macarons:
Step 1: Beat the first batch of egg whites in a stand mixer on medium speed.
Step 2: After 30 seconds, when the foam appears, start adding sugar in frequent additions.
Step 3: Beat to firm/stiff peaks.
Step 4: Combine and sift powdered sugar and almond flour into a separate bowl.
Step 5: Fold and mix second batch of egg whites into dry ingredients.
Step 6: When stiff peaks form, fold in 1/3 of the first batch of egg whites to the dry ingredients/egg white mixture in 3 additions.
Step 7: Pipe onto a baking sheet using a large round tip into 1.5-inch rounds.
Step 8: Let sit for 45 minutes.
Step 9: Set the oven to 325 degrees F. Put in macarons. Turn down the oven to 315 degrees F. Bake for 9-10 minutes.
For the raspberry jam:
Step 1: Combine all in pot and cook on low flame.
Step 2: Cook for around 3 hours, stirring occasionally.
Step 3: Slightly puree with hand blender.
To serve:
Pipe the jam into the flat center of one of the macaron cookies.
Press another macaron cookie on top, flat side down.
Tasting notes
Neatly arranged on a serving tray, uniform macarons might seem freshly pressed off some mechanical assembly line, but these tasty morsels are as personal as you can get. The macaron is the carte blanche of the pâtissier (pastry chef) – the base of almond flour, sugar and egg offer the chef a blank canvas on which to paint their masterpiece.
Often it’s the filling, sometimes a ganache or mousseline cream, in which the chef paints with a flourish. Here, the tart raspberries mingle with the rich, soft meringue in a splendid union. Nibble on one (or several) and imagine yourself wandering down a Parisian boulevard at night, the faint glow of the Sacre Coeur de Montmartre lighting your way.
This recipe is adapted from Chef David Andrews’ Macarons 101. Chef Andrews is the executive chef and owner of D'Andrews Bakery in Nashville, Tennessee.
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This article was originally published in April 2020 and updated in November 2020.