HOW TO MAKE FRENCH MACARONS

If you want to learn how to make chocolate French macarons, then watch this video. With just a few ingredients, Morel will show you step-by-step how to succeed in making the perfect chocolate French macarons even though it is in French! Christophe Morel came from a family of French pastry chefs. His passion for pastry and chocolates, his talent and creativity have pushed him to win many awards. www.morelchocolatier.com

Watch the video to learn the right techniques to make the perfect chocolate macarons and ganache.

Macarons
250g almond flour
450g powdered sugar
40g cocoa powder
7 egg whites
1 teaspoon fresh lemon juice
50g fine granulated white sugar

In a mixer bowl, add the egg whites and lemon juice and beat with an electric mixer with the whisk attachment to a foam and add 25g sugar, beat on high speed for about 2 to 3 minutes. Add the remaining sugar and beat on high for another 2 minutes or until you obtain a glossy meringue and a stiff peak when you lift the whisk.

In a large bowl, add all the dry ingredients and mix with a rubber spatula until well combined. Sieve the dry mixture with a fine sieve.

Add about half of the sifted dry mixture into the egg whites mixture, mix with a rubber spatula until combined. Add the remaining dry mixture and mix until the mixture is soft and shiny. (Watch the video to learn the technique to mix the batter.)

Place the chocolate batter in a pastry bag fitted with a plain pastry tip (Do not over fill the pastry bag). Pipe about 1.5 inch rounds on a sheet pan lined with silicone mat. (Watch the video to learn the proper technique to pipe.) Lightly tap on the bottom of sheet pan with your hands to remove any air bubbles and no tips can be seen. Let it rest on the counter uncovered for about 10 minutes (depends on the humidity of the room) or until the surface feels dry when lightly touched. In the meantime, prepare the ganache.

Ganache
250g heavy cream (35% fat)
200g chocolate, finely chopped
35g unsalted butter, cut into small pieces, at room temperature

In a small deep bowl, add the chocolate. Heat the cream until it comes to a boil. Add the hot cream to the chocolate, and mix using an emulsion blender until smooth and well combined. Add the butter and mix until smooth. Set aside. (Watch the video to learn Morel technique to make chocolate ganache.)

After the macarons has developed a dry thin crust. Bake at 300ºF (150ºC) for 20 to 25 minutes. Remove from the oven and let it cool completely on a cooling rack before removing the macarons.

Fill the macarons with the ganache, cover and place in the refrigerator for 24 to 48 hours before serving. The refrigeration process is an essential step to obtain the right consistency and texture of the macarons. So refrain yourself from eating right away.

Editor’s Notes:
In response to the comments below:

We have translated the video to English. However, it is essential to watch the video to learn the right techniques on how to mix the almond flour with the egg whites and when to stop mixing. If you do not understand French, watch the video without the sound and just watch the techniques on how to make the perfect French macarons. Watch the video many times until you understand each step. Do not be discourage if you do not get it the first time. “Practice makes it perfect!”

Where to purchase almond flour?
Almond flour can be found here: www.amazon.com, www.nutsonline.com, or www.lepicerie.com (editor’s choice).

How to make almond flour?
You can make your own almond flour by using a food processor. Just add the whole or sliced blanched (without the skin) almonds and powdered sugar in the food processor and give quick pulse until finely ground.

How to store almond flour?
Store almond flour in a tightly sealed container, in a cool dry place away from exposure to sunlight. Or, refrigerate almond flour for several months, or freeze it for up to a year.

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