She Strengthens

Simplifying the Art of Macarons: A Recipe for Everyone

As the holiday season approached, I found myself reminiscing about the delightful macarons I savored in Paris. Determined to recreate these delicate treats, I scoured the internet for a recipe that would yield perfect results without requiring a culinary degree. Unfortunately, most recipes I came across were complicated and intimidating. As a retired chef, I knew I had to simplify the process while maintaining the essence of these French delicacies.

A Recipe for the Rest of Us

This recipe is not for purists; it’s designed to make macarons accessible to everyone. I’ve streamlined the process, eliminating unnecessary steps and focusing on ease of execution. The traditional French method involves sandwiching ganache between two macarons, but we’ll focus on the basics first.

Yield and Preparation Time

• Yield: 20-24 macarons
• Difficulty: Easy
• Total preparation time: 30 minutes
• Active preparation time: 20 minutes

Ingredients

• 1 cup whole blanched raw almonds or almond powder/almond meal
• 75g granulated sugar
• 1 large egg white
• 1/4 tsp almond extract or vanilla
• Pinch of salt
• 300g chopped dark chocolate
• 1 cup heavy cream
• 1 large heaping tablespoon butter

Simplifying the Process

Preheat your oven to 175°C (350°F) and lightly butter or oil a baking sheet. Using a food processor, grind the almonds and sugar until finely ground. Add the egg white, almond extract (or vanilla), and salt. Process until you have a thick paste. If the paste seems too liquid, add more almonds.

Transfer the paste to a bowl and wet your hands. Using your palms, shape small balls about 3 cm in diameter and arrange them about 5 cm apart on the baking sheet. If the batter starts to stick, wet your hands again. Press each macaron lightly with a wet finger to flatten slightly.

Baking and Cooling

Bake the macarons in the middle of the oven for 15-20 minutes. Depending on your oven, 15 minutes will give you a chewy texture, while 20 minutes will yield a crunchier texture. Remove and let cool slightly before transferring to a rack to cool completely.

Ganache Filling

Melt the chocolate slowly in a pan or in the microwave. Heat the cream without boiling, then mix it with the butter into the chocolate. Cover with transparent film and let cool until stiff enough to fill the macarons.

Storage and Shelf Life

The macarons will keep for 4 days in an airtight container at room temperature.

With this simplified recipe, you’ll be enjoying delicious macarons in no time!