Macarons

History of Macarons

Macarons are a French delicacy similar to meringues. They are typically made with ground almonds, egg whites and sugar and sandwiched together with ganache, meringue, jam etc. They are different from macaroons which are typically made from coconut instead of almonds. They have a more cake-like texture and are often served at Passover.

Macaroons made with coconut - en.wikipedia.org

Almonds were originally brought over to Europe by Europeans coming from Syria after the fall of Constantinople and settling in Italy. Catherine de Medici then brought it to England and France in the form of almond paste. During the 1660s in Montmorillon in France, macarons similar to the ones we know today began to be baked for special occasions such as fairs and holy celebrations and soon became a delicacy. They were originally single almond cookies until in the 1890s Pierre Desfontaines began sandwiching them together and a variety of colours and flavours began to emerge.  

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http://www.mrmacaron.com

Macarons - ashdowncookeryschool.co.uk

This is an easy and really tasty recipe for macarons:

Hazelnut and Chocolate Macarons

Ingredients:

·         340g (12oz) icing sugar

·         110g (4oz) hazelnuts, toasted and peeled

·         3 tbsp cocoa powder

·         3 large egg whites

For the filling:

·         125ml (4½oz) cream

·         110g (4oz) dark chocolate chips

1.       Line two to three baking trays with parchment.

2.       Put 140g (5oz) of the icing sugar and the hazelnuts and cocoa powder into a food processor and blitz until very fine. Sift and discard any large pieces of nut.

3.       Whisk the egg whites using an electric mixer until stiff peaks form. Gradually add the remaining icing sugar, roughly a tablespoon at a time, with the mixer on medium speed.

4.       Beat until the meringue is glossy, about 30 more seconds.

5.       Carefully fold the nut mixture into the meringue. Transfer the mixture into a piping bag with a 1½ cm (2/3in) round nozzle.

6.       Pipe roughly 32 disks onto the trays, about 5cm (2in) and spaced evenly. Bang the trays gently on the counter to get rid of large air bubbles. Using the tip if your finger and a little water, press down any peaks. Allow to air-dry for 30 minutes.

7.       Bake the macarons in a preheated oven at 160°C/320°F/Gas Mark 3 for 15 minutes. Be careful not to overcook. Allow to cool for 5 minutes and remove from the paper and allow to cool completely.

8.       Heat the cream in a small pan until just boiling. Pour the cream over the chocolate and stir until fully incorporated. Set aside to thicken.

9.       Once the ganache has thickened and the macarons are cool, sandwich together with about 1 teaspoon of filling. 

(Recipe from the Hummingbird Bakery)