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Le Chaudron recipe
Macarons monstres
Monster macarons
⏱ 90 minServes 20Hard140 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
125 g (4 oz)almond flour
125 g (4 oz)powdered sugar
90 g (3 oz)egg whites- 110 g (4 oz)superfine sugar
150 g (5 oz)white chocolate- 40candy eyes
- 125 g (4 oz) almond flour
- 125 g (4 oz) powdered sugar
- 90 g (3 oz) egg whites
- 110 g (4 oz) superfine sugar
- 150 g (5 oz) white chocolate
- 40 candy eyes
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sift the almond flour and powdered sugar together, then beat the egg whites, adding the granulated sugar in three additions, until glossy.
- Fold the almond mixture into the meringue with a spatula until the batter flows in a smooth ribbon.
- Pipe small even rounds on the parchment-lined sheet and let them form a skin about 30 minutes at room temperature.
- Bake at 150 °C (300 °F) about 15 minutes until they have feet and lift off easily, then cool completely.
- Melt the white chocolate over a water bath for the filling, let cool and thicken, then fill half the shells and sandwich in pairs.
- Stick two candy eyes on each with a dab of melted chocolate and chill until serving.
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