Macaroons Francais

While studying abroad in Nantes, France, I became obsessed with the French Macaroons. A friend and I decided to take a cooking class so that we could learn the art of these delectable French cookies. If you ever have the chance to go to Nantes and are looking for an authentic culinary class, I highly recommend Cuisinez en Ville (though it is so authentic that you have to know French). Here are some photos from our experience and the translated recipes.

Real French Macaroon Recipe

The Cookie Shells (20 shells/10 cookies)

  • 40g (slightly less than 1/2 cup) almond powder
    (for chocolate macaroons 36g almond powder – 1/3 cup)
  • 60g (Heaping ½ cup) powdered sugar
  • 1 egg white
  • 10g (2 heaping tsp.) regular sugar
  • For the Chocolate macaroons mix 6 g (1 tbsp.) cocoa with the almond powder and the sugar
  • For other flavors, skip the cocoa and add 1 tsp. of the corresponding food coloring
  1. Sift together the powdered sugar and the almond powder
  2. Delicately mix together the egg white, the regular sugar,  and food coloring (if necessary)
  3. Add the powdered sugar/almond powder mix
  4. Using a spatula, mix until the dough is runny without many air bubbles, the mixture shouldn’t be foamy
  5. Place parchment paper on top of a cookie sheet
  6. Put the dough in a pastry bag and create small circles about 1-2 inches in diameter (try to make them equal in size, also make an even number)
  7. After you have filled the cookie sheet, lightly tap/drop cookie sheet on counter 3 times to remove any bubbles
  8. Let sit for 20 minutes
  9. Cook for 13 minutes at 329° Fahrenheit
  10. Remove once cooked and let sit until cool before removing from parchment paper.

Chocolate Ganache (filling for 10 macaroons)

  • 45g (1/4 cup) cream
  • 90g (3.17 oz) dark chocolate – minimum of 55% cocoa
  • 35g (2.5 tbsp.) butter
  1. Heat the cream in a saucepan until just boiling
  2. Add the chocolate and butter and mix until the chocolate is just melted
  3. Place in refrigerator and let cool completely (this is important)
  4. Once completely cool, spoon ganache onto shell and place a similar sized shell on top

 

 

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