Tamiko Goes To Paris | Making Macarons Vol. 2

When in Paris, you're either eating baguette and cheese, croissant and/or macarons. We've had all of the above and took it a little further to bake our own macarons with the help of Le Foodist.  We'll provide step by step instructions with ingredients to help you make the perfect macarons. You can tell your guests you received the recipe directly from Paris! (wink)

This recipe makes 30-40 macarons. You have 3 detailed steps to make them perfect. Almond Paste, Meringue and Shells.  Ready... Set... Let's Go!

MACARONS IN PARIS 

ALMOND PASTE INGREDIENTS

  • 200g almond powder
  • 200g powdered sugar
  • 73g egg whites (2 1/2 eggs approximately)
  • Food coloring of your choice (red, pink, orange, green, etc.)

MERINGUE INGREDIENTS

  • 200g castor sugar
  • 50g water
  • 73g egg whites 

PREPARE ALL INGREDIENTS

Making Almond Paste: Weigh sifted almond powder and powdered sugar in a medium bowl. Add 73g egg whites and any food coloring, mix to a paste and set aside.

Making Meringue: Add sugar and water to a saucepan and with a thermometer cook the syrup to 118°C.  Start whisking 73g egg whites when the syrup reaches 110°C, until soft peaks have formed.  Once the syrup has reached 118°C take off the heat and slow down the whisking.  Slowly pour the syrup into the soft egg whites.  Once added, turn the speed up until the whites become firm and shiny.

Making Shells: A little at a time, gently fold the meringue into the almond paste.  Put into a piping bag fitted with a nozzle.  Put parchment paper onto a baking sheet and form small circles.  Tap the sheet several times on a hard surface, to remove any air bubbles.  Bake for 12 minutes at 160°C; let cool out of the oven, then remove from the sheet.

FILLING INGREDIENTS

CHOCOLATE GANACHE

  • 150g whipping cream
  • 150g dark chocolate
  • 50g butter (at room temperature)

Heat the cream to a soft boil then slowly pour over the chocolate until smooth.  Allow to cool slightly then add the butter, stirring until completely incorporated.  Put into a piping bag and chill for 30 minutes.

LEMON CURD

  • 75g eggs
  • 80g sugar
  • 50g lemon juice + zest
  • 100g butter cubed
  • 30g almond powder

Place eggs, sugar and lemon juice into a saucepan and cook over low-medium heat until it thickens.  Take off the heat and add the butter and almond powder.  Stir until all the butter has melted.  Put the mix into a small bowl and cover.  Chill the ganache for at least 1 hour before use.

PISTACHIO GANACHE

  • 150g whipping cream
  • 150g white chocolate
  • 25g pistachio paste
  • 1 drop bitter almond essence

Heat the cream to a soft boil then slowly pour over the chocolate until smooth.  Allow to cool slightly then add the paste, stirring until completely incorporated.  Buzz up in a small blender till it thickens.  Put into a piping bag and chill for 30 minutes.

VANILLA CREAM

  • 250 ml while milk
  • 1 egg
  • 60g sugar
  • 20g corn starch
  • 1 vanilla bean
  • 30g butter at room temperature

Add the grated vanilla paste to the milk and bring to the boil.  Beat the egg and sugar until thick and add the corn starch.  Pour a little of the heated milk to the egg mixture and stir.  Then pour back into the saucepan and continue stirring until thick.  Allow to cool slightly before mixing the butter.  Chill before using.

Book your next baking or cooking class at Le Foodist!  They're amazing and so patient for us that can get lost in the kitchen.

Le Foodist

How did your macarons turn out?  We'd love to see pictures by tagging us on instagram @awanderlusthome and #awanderlusthome

#letswandertogether #inparis

AWH xoxo


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