Parisian Macaroon

Macaroon Paris

What would be a trip to Paris without tasting macaroon?

During your stay, you should definitely have a hot chocolate and one big macaroon at Ladurée 16 Royale, 16, rue Royale – 75008 Paris. This tea salon created in 1862 is the first bakery opened by Louis Ernest Ladurée. You will enjoy the decoration in original wood paneling and painted ceiling.

You might also stop at Pierre Hermé, 72 rue Bonaparte 75006 Paris – my favorite. Be cautious, you could fall madly in love with the new collection “Les Jardins”.

Macaroon Paris

Back from your afternoon, you already finished your macaroons and are missing the sweet savor of the preciousness.

Delicious homemade macaroon recipe:

Ingredients :

  • 75g egg whites
  • 90g caster sugar
  • 80g ground almonds
  • 80g icing sugar

Raspberry filling:

  • 70g fresh raspberry
  • 45g caster sugar

Lemon curd filling:

  • 3 non-treated lemons
  • 3 eggs
  • 1 teaspoon Maïzena

Variations : vanilla pastry cream, caramel, coffee cream, …

Directions: 

1. Whip egg whites with salt on medium speed until foamy. Add 45g of caster sugar.  Continue to whip until stiff glossy peaks form.Incorporate left sugar and colouring (optional). Increase speed to high until getting a homogeneous, shiny and smooth base.

2. Add ground almonds and icing sugar and with a rubber spatula, gently fold in the confectioners’ sugar mixture.

3. Preheat the oven to 300 degrees.

4. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15-20 minutes.

5. Bake about 12 minutes. Let the macaroons cool. Tip : pour down half a glass of water under baking sheets before gently peel off the parchment.

6. To fill the macaroons : on half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm.

Filling : 

Raspberry :

Boil raspberry and sugar for 3 minutes. Remove from het.

Let preparation cool and thicken.

Lemon curd :

Place strained lemon juice, sugar and Maïzena in a small saucepan. Heat on low and stir until sugar and Maïzena has dissolved.Lightly beat egg in a medium bowl.Remove lemon syrup from heat and pour slowly into beaten egg while stirring the mixture with a whisk. Continue to whisk by hand for one minute.Return mixture to saucepan; add lemon zest, and heat on low until it thickens — about two minutes.Remove from heat. Let preparation cool, then refrigerate until it thickens.

7 thoughts on “Parisian Macaroon

  1. A good friends has been bragging about the lovely macaroons she had on a recent trip to Quebec. I threw caution to the wind and even though it was gray and rainy – whipped up a bunch of almond macaroons with chocolate-raspberry filling for Mothers’ Day. And oh my – la vie est belle en Nouvelle-Angleterre! Thanks for sharing Paris – it’s been years since my last visit and I miss it. Take care – Susan

    • Everything with almond is great. I love it. You should plan your next visit to Paris! I would be glad to recommend you some places.
      Best regards, Cécile

  2. Thanks for reading one of my blogs since it caused me to discover yours! I will be trying this recipe out on my adult daughter. She and her husband are meeting us in Paris in October but because she can’t eat cheese milk I have been concerned what she might be able to try. We have since learned that the milk is processed differently than in Canada and we are wondering if she will be all right drinking it. In any case, if you could recommend places that might accommodate her sensitivities, I would be greatly indebted.

    • Hello – Thank you for your post. How unfortunate for your daughter. Does she tolerate butter? If yes, she will be able to taste a large variety of pastries and almost any kind of meal. If not, that will limit your choices. However in restaurants, Chefs are used to accommodate the menu for such specifies. Let me know when your are around so I can recommend you some places.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s