She Strengthens

The Art of Crafting Perfect Macarons

Understanding the Importance of Ratios

When it comes to creating delicate and crispy macarons, precise ratios are crucial. Measuring ingredients in grams using a kitchen scale ensures that every batch turns out perfectly. We’ve learned from the expertise of French pastry chef Pierre Hermé, who emphasizes the importance of using an Italian meringue technique to create a stable mixture. This results in evenly baked cookies that are perfect for filling with luscious ganache.

Selecting the Right Food Coloring

To achieve the perfect pink tint for our macarons, we prefer using powdered food coloring. While natural, vegetable-based powders don’t produce intense colors, they’re ideal for creating pretty pastels. Gels and liquid colors can come in various intensities, but be cautious not to add too much liquid to the batter, as it can throw off the proportions and affect the final cookie.

Recipe: Pomegranate Ganache Macarons

Yield: 30 regular or 40 small macarons
Difficulty: Hard
Total Time: 1 hour 40 minutes
Active Time: 1 hour

Ingredients:

For the macarons:

• 150g powdered sugar
• 150g almond meal
• 110g egg whites
• 40g filtered water
• 150g granulated sugar
• Red food coloring
• Edible sprinkles and gold leaf (optional)

For the ganache:

• 1 medium fresh pomegranate
• 1/2 cup heavy cream
• 260g semisweet chocolate, chopped

Instructions:

Making the Macarons

1. Combine powdered sugar and almond meal in a food processor, processing until evenly mixed. Transfer to an electric mixer, adding 55g of egg whites and beating until well combined. Add food coloring and mix well. Set aside.
2. In a separate bowl, whip the remaining 55g of egg whites until soft peaks form. Gradually pour in a hot sugar syrup, whipping until the meringue cools to 104°F.
3. Fold the meringue into the sugar-almond mixture until evenly combined, avoiding overmixing. Scrape the mixture into a pastry bag fitted with a small tip or a resealable plastic bag.
4. Pipe 1 1/2-inch circles onto parchment-lined baking sheets. Bake in a convection oven at 295°F or a conventional oven at 320°F for 15-18 minutes, avoiding browning.

Making the Ganache

1. Cut the pomegranate in half and juice it using a citrus juicer. Strain the juice and measure 1/4 cup, reserving the rest for another use.
2. Place the chopped chocolate in a heatproof bowl and set aside. Heat the cream in a small saucepan until it simmers, then pour it over the chocolate. Let it sit for 2-3 minutes before whisking until smooth.
3. Add the reserved pomegranate juice and whisk until well combined. Cover with plastic wrap, pressing it onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or overnight.

Assembling the Macarons

1. Pair macarons of similar size. Remove the ganache from the refrigerator and transfer it to a pastry bag fitted with a small tip or a resealable plastic bag.
2. Squeeze a small amount of ganache onto the center of a macaron half, topping with another half and pressing gently. Refrigerate, covered, for at least 24 hours before serving.

By following these precise steps and using high-quality ingredients, you’ll be able to create delicate, crispy macarons filled with luscious pomegranate ganache. Perfect for special occasions or as a sweet treat any time of the year!