Macarons
gourmet
Preparation time
45 minutiDifficulty
Chef StellatoCooking time
12 minutiServings
8Riposo
1 oraVuoi preparare dei macarons perfetti come in pasticceria? Scopri la ricetta dettagliata con tutti i segreti per ottenere gusci lisci e croccanti con la tipica 'collerette'. Segui il nostro procedimento passo dopo passo per realizzare macarons alla francese con ganache al cioccolato e scopri varianti e trucchi per un risultato impeccabile!
Ingredients
- Dark chocolate150 g
- Granulated sugar100 g
- Powdered sugar100 g
- Fresh cream100 ml
- Almond flour100 g
- Egg white100 g
- Water25 ml
- Butter15 g
- Food coloringto taste
Procedure
0. Prepare the "tant pour tant" (a mixture of almond flour and powdered sugar). Sift the almond flour and powdered sugar at least twice to obtain a fine, lump-free powder. If you want to color the macarons, stir the powdered food coloring directly into this mixture.
1. Whip up the Italian meringue. In a small saucepan, heat the granulated sugar and water to 118°C (240°F), without stirring. While the syrup heats, begin whipping 50g of egg whites in a stand mixer or with an electric whisk until frothy.
2. Once the syrup reaches temperature, pour it slowly over the egg whites, continuing to whisk until you obtain a glossy, stable meringue (cool to 40°C).
3. Make the macaronage (crucial step!). Mix the remaining 50g of egg whites with the tant pour tant to form a thick paste. Add a third of the meringue to the paste and mix vigorously to loosen it.
4. Add the remaining meringue and work the mixture with a spatula until you obtain a smooth, flowing “ribbon” mass (if you lift the mixture, it should fall back smoothly and continuously).
5. Dressing and Croûtage (drying the shells). Fill a piping bag with a plain nozzle and pipe 3-4 cm discs onto a silicone mat. Gently tap the pan on the work surface to eliminate any air bubbles.
6. Let it rest for 30-60 minutes, until the shells feel dry when you touch them with your finger (an essential step for obtaining the typical “collerette”).
7. Preheat the oven to 150°C (convection) or 140°C (fan assisted). Bake the macarons for 12-14 minutes on the middle rack. If your oven is powerful, reduce the temperature to 130°C (260°F) after the first 5 minutes. Let them cool before removing them from the baking mat.
8. Dark Chocolate Ganache. Heat the cream until just below boiling and pour it over the chopped chocolate. Stir until smooth, then add the butter and let it cool until it reaches a spreadable consistency.
9. Fill half of the shells with the ganache using a piping bag. Press the shells together lightly. Refrigerate the macarons for at least 24 hours before enjoying them: this time allows the flavors to meld and achieve the right consistency.
10. Tips ✔ Very fine almond flour: If it's too grainy, blend it with powdered sugar and sift it. ✔ Well-whipped meringue: It must be firm and glossy to avoid empty shells. ✔ Correct macaronage: If you mix too little, the batter will be too dense and won't flatten. If you mix too much, the shells will crack during baking.
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Creation date Feb 23, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.