Macarons de Saint-Émilion

Macarons de Saint-Émilion – Almond cookies from the town of Saint-Émilion.

Equipment Needed

• Baking sheet lined with parchment paper or silicone mat
• Electric mixer (handheld or stand mixer)
• Fine mesh sieve or sifter
• Mixing bowls
• Spatula or pastry scraper
• Piping bag fitted with a round tip (about 1/2 inch in diameter)
• Oven preheated to 150°C (300°F)

Preparation and Cooking Times

• Preparation Time: 30 minutes
• Cooking Time: 12-15 minutes
• Total Time: Approximately 1 hour (including cooling time)

Ingredients

• 100g almond flour
• 100g powdered sugar
• 2 large egg whites (at room temperature)
• 50g granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Pinch of salt

Preparation

1. Prepare the Almond Mixture:
   • In a mixing bowl, sift together the almond flour and powdered sugar to remove any lumps. Set aside.
2. Whip the Egg Whites:
   • In a separate bowl, using an electric mixer, beat the egg whites on medium speed until foamy.
   • Gradually add the granulated sugar, vanilla extract, almond extract, and salt while continuing to beat.
   • Increase the speed to high and beat until stiff peaks form. The mixture should be glossy and hold its shape when the whisk is lifted.
3. Macaronage (Mixing):
   • Gently fold the almond flour and powdered sugar mixture into the whipped egg whites using a spatula or pastry scraper. Use a folding motion to combine the ingredients until the mixture is smooth and glossy. This process is called macaronage and helps achieve the correct consistency.
4. Pipe the Macarons:
   • Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each macaron.
5. Resting Time:
   • Tap the baking sheet gently on the counter to release any air bubbles. Let the piped macarons sit at room temperature for about 20-30 minutes. This helps them form a slight crust on the surface.
6. Bake the Macarons:
   • Preheat the oven to 150°C (300°F). Bake the macarons for 12-15 minutes, or until they have risen and formed “feet” (small ruffled edges at the bottom). The macarons should be set but not browned.
7. Cooling and Filling:
   • Remove the macarons from the oven and let them cool completely on the baking sheet. Once cool, carefully peel them off the parchment paper or silicone mat.
8. Assemble the Macarons:
   • Pair the cooled macaron shells of similar sizes. Pipe or spoon a small amount of filling (such as ganache, buttercream, or jam) onto the flat side of one shell. Gently sandwich it with another shell of similar size.
9. Storage:
   • Place the filled macarons in an airtight container and refrigerate for at least 24 hours before serving. This allows the flavors to meld together and enhances the texture.