Macarons parisiens

Name: Macarons parisiens
Total time: 90 min
Yield: Serves 30
Cuisine: Île-de-France
Ingredients: 150 g (5 oz) almond flour, finely sifted; 150 g (5 oz) powdered sugar, sifted; 150 g (¾ cup) granulated sugar; 100 g (3½ oz) aged egg whites (3 whites); 50 ml (3½ tbsp) filtered water; 1 pinch of powdered food coloring; 200 g (7 oz) ganache of your choice

Parisian macarons

⏱ 90 minServes 30Hard185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients30 servings

150 g (5 oz)almond flour, finely sifted
150 g (5 oz)powdered sugar, sifted
150 g (5 oz)superfine sugar
100 g (3½ oz)aged egg whites3 whites
50 ml (3½ tbsp)filtered water
1pinch of powdered food coloring
200 g (7 oz)ganache of your choice

150 g (5 oz) almond flour, finely sifted
150 g (5 oz) powdered sugar, sifted
150 g (5 oz) superfine sugar
100 g (3½ oz) aged egg whites 3 whites
50 ml (3½ tbsp) filtered water
1 pinch of powdered food coloring
200 g (7 oz) ganache of your choice

Serves 30. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 stand mixer with whisk

1 candy thermometer (up to 200 °C / 400 °F)

1 medium heavy-bottomed saucepan (16 cm / 6 in)

1 flexible silicone spatula

1 disposable piping bag with a 10 mm plain tip

2 baking sheets (40 × 30 cm / 16 × 12 in)

1 fan oven (150 °C / 300 °F)

1 roll of parchment paper

1 silicone macaron mat (ideal)

03 — Method

Sift the almond flour and powdered sugar together into a large bowl for a perfectly fine mixture.
Mix this almond-sugar blend with 50 g of the egg whites and the coloring into a smooth paste.
Heat the sugar with the water in the saucepan to exactly 118 °C (245 °F) on a candy thermometer.
Meanwhile, whip the remaining 50 g of whites in the mixer, then drizzle the hot syrup over them.
Keep whipping until the Italian meringue cools; it should be glossy and hold a soft peak.
Fold the meringue into the almond paste with a spatula until the batter is glossy and falls slowly in a ribbon.
Pipe 3 cm (1 in) rounds onto the sheets, let them dry for 30 minutes to form a skin, then bake for 14 minutes at 150 °C (300 °F) fan.