I don’t think that a day goes by that I don’t see some reference to #macaronenvy in the foodie web world. They are beautiful, delicate, notoriously difficult to make, and the perfect edible representation of chic.
Is there anything more perfect than the sweet Ladurée boxes, lined with tissue paper, filled with macarons?
I first attempted macarons a year ago, and they were a disaster. The consistency was all wrong, and as soon as I started piping them the mixture spread out and merged with each other. I gave up,decided they were too hard and returned to just staring longingly at pictures of them on google images.
Then I found a macaron life line. Helene Dujardin, aka, Tartelette.
When people ask me what I want to do when I grow up (which is happening less and less as I am in my mid 20s) being as talented as Helene is in my top three. I cannot get enough of her blog, I’ve read her book cover to cover three times and I pretty much idolise her.
Helene put together an e-pamphlet explaining the ins and outs of making macarons, and armed with this I think anyone could make a decent enough batch.
Like most things in life, practise makes perfect, and as shown by the red batch, where I over beat the egg whites so they became too stiff and aerated which meant they never flattened out and cracked.
Instead of posting the recipe, as I know you would be far better referring to Helene, here are the two fillings I made, both quantities will for one whole batch of Tartelette macarons.
100g Dark Chocolate
100ml Double Cream
Melt the chocolate slowly over in a glass bowl over a pan of bubbling water, take off the heat as soon as it’s liquid as you don’t want it to retain too much heat.
Allow to cool for a few minutes and mix in the cream.
When the mixture has cooled a little and become thicker but not set pipe onto the macarons.
1 cup of caster sugar
6 tbsp of butter
½ cup of double cream
1 tsp sea salt
Melt the butter and sugar together in a heavy bottomed pan, until they are bubbling and have turned a light brown ‘caramel’ colour, and the sugar has completely disolved.
Take off the heat and stir in the cream and salt, leave to cool and then pipe onto macarons.