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- Cuisine: French
- Makes about between 30 and 35 macarons
Stage 21: Montereau-Fault-Yonne - Paris-Champs Elysées
It's the final day of the Tour de France and French chef, Gabriel Gaté, presents Taste le Tour from Paris and talks about the glorious food of the French capital. French pâtissier, Pierrick Boyer, shows us how to prepare Macarons, the small almond and meringue biscuits that have become very fashionable. For more Tour news, visit the Tour de France website at tdf.sbs.com.au.
Ingredients
A little experience is required to make macarons well. It may you a few times to obtain a good result.
50ml water
150g caster sugar
60g egg whites (plus 60g extra)
2 vanilla pods
160g almond meal
160g icing sugar
160g thickened cream
160g dark cooking chocolate
Preparation
Place the water and caster sugar in a pan. Bring to the boil and cook for about 10 minutes until the temperature reaches 121°C (you need a candy thermometer).
When the syrup is almost cooked, beat 60g egg whites into stiff peaks, then slowly pour the hot syrup onto the beaten egg whites, beating continuously. Continue beating for a few minutes.
In a bowl mix the second batch of 60g egg whites with the scraped out seeds of the vanilla pods, the almond meal and the icing sugar.
Fold about a quarter of the beaten egg white mixture into the almond-egg white mixture, then using a plastic scraper, mix in the rest of the beaten whites. Transfer the preparation to a piping bag fitted with a 10mm nozzle.
Pipe small mounds of mixture about 3 cm in diameter onto several trays lined with baking paper. Tap the trays lightly to even out the mixture and leave to rest for 1 hour.
Preheat the oven to 145°C.
Bake the almond meringues in the oven for about 8-10 minutes.
Bring the thickened cream to the boil. Combine the hot cream with the cooking chocolate until very smooth. Allow the chocolate to cool but don't let it set.
Transfer the chocolate preparation to a piping bag and pipe small mounds of chocolate ganache onto the flat side of half of the meringues. Then sandwich the chocolate with another meringue half.
Store the macarons in an airtight container.
Bon appétit!
If you enjoyed this Macarons recipe then browse more French recipes, pasta recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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