Today, we are talking about the most elegant jewel of the Parisian tea rooms and pastry shops: the macaron of course, also called “French macaroon” or “Paris macaron”.
To make a trip to Paris or to live there without tasting a macaroon would be sacrilege. The best Parisian pastry shops are more like jewelry shops than pastry shops as we conceive them: refined decorations, desserts presented as precious pearls, and of course colored macarons from the most to the most unusual flavors.
They are small, round, delicious, they have conquered the most demanding palates in the world and these little jewels with 1000 colors and flavors can also be prepared at home!
What is a macaron?
A macaron is composed of two small meringue circles made of finely ground almond flour, that are extremely soft and friable. These small shells are often garnished with ganache, cream, or even jam.
The shells and fillings can be of different tastes, giving birth to the most varied combinations of flavors: for example chocolate and other classic aromas, such as vanilla, hazelnut or coffee, can also be combined with flavors such as salted butter caramel, mint or basil.
The main characteristic of the macaron is the friability of its shell, which must be compact and smooth on the outside, while inside, you will discover a soft and melting meringue: the shell combined with the filling gives the macaron its crisp texture that is so unique and inimitable.
But where and how was born this dessert called “the king of French pastry”?
What is the origin of macaron?
The story of the macaroon begins in the Middle Ages. According to several historians, macarons were created in Arab countries when Europeans started sailing away from their land.
Writings from the fifteenth century describe an Arabic pastry similar to the biscuit macherrone called louzieh of Omeyyade origin (dynasty of caliphate based in Syria from 661 to 750 AD). This pastry would have been offered to an Ottoman caliph in the fifteenth century in Syria.
Then, the macarons would have appeared in France, in the Renaissance, thanks to Catherine De Medici at her wedding with the Duke of Orleans, the future king of France. From Italy, they arrived in France and indeed, it is Catherine de Medici who helped with the popularity of the macaron (called maccherone in Italy) in the sixteenth century.
The macaron at the time was also prepared with almonds, sugar and egg whites, but it was then in the form of a simple biscuit.
In the Middle Ages, “macaron” meant two different things: the dessert, but also a floured soup that was eaten with grated cheese, cinnamon and saffron and that has been called macaroni since the seventeenth century.
You can not think of the macaroon without thinking of Ladurée, as the story of this little almond-based delicacy is tied to the famous Parisian pastry shop.
Created in 1862 by Louis Ernest Ladurée, Maison Ladurée was then a bakery located at 16 rue Royale in Paris, nestled in a neighborhood frequented and prized by the largest luxury houses. In 1871, a fire broke out in the shop, pushing Louis Ernest to change his brand.
At the time, their famous macarons were not marketed yet. It was in 1958 that Louis Ernest’s grandson, Pierre Desfontaines, shaped the first macaron. He then decided to inaugurate a tea room on the upper floor of the family shop, essentially being the forerunner of the trend of tea shops in France.
The story of the Parisian macaron thus begins with Pierre Desfontaines, who in 1958, had the good idea to join two shells of macarons and garnish them with a tasty ganache.
Long before Pierre Desfontaines, a century earlier, in 1856, before the incorporation of a filling between two shells, the pastry chefs in the Boulay region, located in the Moselle department in the Grand Est region of France, created a biscuit with a hard side and a soft side to absorb a ganache and freeze it.
Previously, the macaron was a dry biscuit that was prepared throughout the country and especially Nancy, with the development of large biscuit factories such as Lefèvre-Utile (better known under the name of Lu and creator of the biscuit Petit Beurre) and in the Vagner-Muller pastry shop, better known as the Maison des Sœurs Macarons in the 1850s.
In the sixteenth century, it was in Joyeuse, in the Ardèche, that Catherine de Medici introduced the maccherone to the French, offering them to the wedding of Duke Anne de Joyeuse in 1581 during the reign of Henry III, Henry II and Catherine de Medici’s fourth son.
Macarons around the world
Outside of France, many versions of the famous macaron are also popular:
In Italy, as stated above, macherone was born in Venetian kitchens during the Renaissance.
In Spain, we find a version. Macaron is called mostachon or espafioleta bizootela et bizcocbeta. This is a kind of dry macaron.
In the US, the term macaroon does not have the same meaning and consists of a small coconut-based ball.
In Switzerland, the macaron exists under the name of Luxemburgerli. They are made by Confiserie Sprüngli in Zurich, Switzerland. A Luxemburgerli consists of two slices of almond meringue that are stuffed with butter cream. Luxemburgerli are generally smaller than French macarons.
In Japan, macarons are known as makaron (Japanese: マ カ ロ ン).
In South Korea, they are called makarong (in Korean: 마카롱). Green tea powder or green tea leaves can be used to make green tea macarons.
Why are macarons round?
A legend says that in the year 791, in a monastery, a monk used to knead the marzipan with his torso bare. One day, very tired, he fell from exhaustion and left a trace of his navel on the dough. At that moment, the macaron took the form of a circle.
How to make perfect macarons
Rule number 1
To make successful macarons, egg whites must be “aged”. Eggs should be cracked and separated several days in advance (at least 3) and stored at room temperature (in a sealed container).
Another technique that works just as well is to freeze egg whites, even well ahead of time, and thaw them at room temperature for 4 to 5 hours before making the macarons.
To make the macarons, the egg whites must be weighed.
Rule number 2
The preparation must be finely ground for the perfect macaron texture. This is why it is strongly recommended to use icing sugar and not caster sugar. Regarding the almond powder, it is better to choose it very finely ground. Then, after mixing the icing sugar and the almond powder, sieve them with a fine sieve and not a colander. It is recommended to always grind them finely with a food processor before sieving them.
Rule number 3
You have to fold the mixture with a spatula (maryse in French)! You need to incorporate the mixture of sifted almond powder and icing sugar with the egg whites. For this step, it is necessary to use a spatula so as not to break the whites and adding the dry ingredients into the whites slowly and gradually. It is recommended to incorporate the dry ingredients in three times, the goal is to obtain a smooth and homogeneous batter.
Rule number 4
Once the batter is smooth, fill a pastry bag and, on a baking sheet covered with parchment paper, make 1-inch diameter circles. For the perfectionists, you can use a printed template so you know where to make the circles.
Rule number 5
You must tap the baking sheet against the countertop to chase away any air bubbles that may crack the shell while baking.
National day of macaron
Finally I could not talk about the macarons without paying tribute to one of the greatest French pastry chefs and chocolatiers, known around the world: Pierre Hermé. Pierre Hermé, distinguished by his infinite creativity and his iconic macaron creations such as the ispahan, created Macaron’s Day, which falls on March 20th every year.
According to Pierre Hermé:
“The macarons weigh only a few grams and they put our senses in turmoil. They must be round, slightly domed, with beautiful shimmering colors. The flavors begin to tickle the nostrils when crunching their thin crisp envelope. Only then comes in the mouth a delicate grace ”
Now it is your turn to bring this Parisian elegance and chic into your kitchen!
This recipe is validated by our culinary expert in French cuisine, Chef Simon. You can find Chef Simon on his website Chef Simon – Le Plaisir de Cuisiner.
Macaron
Ingredients
For the chocolate macarons
For the shells
- 3½ oz almond powder
- 3½ oz icing sugar
- 3½ oz caster sugar
- 2½ oz egg whites at least 3 days old
- ½ oz 100% cocoa powder
- 4 tsp water
For the chocolate ganache
- 4 oz dark chocolate at least 60% cocoa
- 3 oz butter
- 2 tablespoons heavy cream
For the pistachio macarons
For the shells
- 3½ oz almond powder
- 3½ oz icing sugar
- 3½ oz caster sugar
- 2½ g egg whites at least 3 days old
- Pistachio green dye powder or gel
- 4 tsp water
For the pistachio ganache
- 5½ oz white chocolate
- 5½ oz heavy whipping cream with 30% fat
- 1 oz pistachio paste
- 2 drops bitter almond extract
For the coffee macarons
For the shells
- 3½ oz almond powder
- 3½ oz icing sugar
- 3½ oz caster sugar
- 5 drops coffee extract
- 2½ oz egg whites at least 3 days old
- 4 tsp water
For the coffee cream
- 2 oz egg yolks
- 2½ oz unsalted butter cut into small pieces
- 2 oz caster sugar
- 2 tsp instant coffee
- 2 tablespoons water
Equipment
- Stand mixer
- Spatula
- Cooking thermometer
- Hand blender
Instructions
Chocolate macarons
Shells
- Mix together the almond powder, cocoa powder and icing sugar.
- Then sift the mixture with a fine sieve.
- Weigh 1¼ oz (35 g) of egg whites and add to the almond powder, cocoa powder and icing sugar mixture. Mix well until smooth, and set aside.
- In a saucepan, mix the water and sugar and add a cooking thermometer to monitor the temperature.
- While the syrup is heating over medium heat, start beating the remaining egg whites, first at medium speed to aerate the whites well, then at high speed to harden them.
- Closely watch the temperature of the syrup. When it reaches 241 F (116°C), lower the mixer to medium speed, then, as soon as the syrup reaches 244 F (118°C), pour it over the egg whites while still beating at medium speed.
- Increase to high speed and beat well to cool the egg whites.
- Fold to incorporate the egg whites into the previous preparation by gently mixing with a spatula while lifting the mixture. Incorporate the whites in three steps.
- Place parchment paper on a baking sheet.
- Add the mixture into a piping bag and, holding the piping bag with a macaron shell upright, form small circles of about 1 inch (2,5 cm) in diameter on the baking sheet.
- Tap the baking sheet on the countertop to chase air bubbles.
- Set aside for 1 hour at room temperature and away from drafts. It is ready with a sufficient crust when you can put your finger on the shell and it doesn't stick.
- Preheat the convection oven to 300 F (150°C), in the lower third of the oven.
- Bake the shells for 13 minutes.
- Wait until the shells are completely cool to gently remove them from the baking sheet.
Chocolate ganache
- While the shells are forming a crust, prepare the ganache. Melt the chocolate, butter and cream in a saucepan over low heat. Mix well with a hand blender.
- Let cool.
Assembly of the chocolate macarons
- Add the ganache into a piping bag with a smooth tip.
- Place a small amount of ganache in the center of a shell and cover with a second shell.
- Press lightly to bring out the ganache on the sides.
Pistachio macarons
Shells
- Mix together the almond powder and the icing sugar.
- Then sift the mixture with a fine sieve.
- Weigh 1¼ oz (35 g) of egg whites and add to the almond powder, pistachio dye and icing sugar mixture. Mix well until smooth, and set aside.
- In a saucepan, mix the water and sugar and add a cooking thermometer to monitor the temperature.
- While the syrup is heating over medium heat, start beating the remaining egg whites, first at medium speed to aerate the whites well, then at high speed to harden them.
- Closely watch the temperature of the syrup. When it reaches 241 F (116°C), lower the mixer to medium speed, then, as soon as the syrup reaches 244 F (118°C), pour it over the egg whites while still beating at medium speed.
- Increase to high speed and beat well to cool the egg whites.
- Fold to incorporate the egg whites into the previous preparation by gently mixing with a spatula while lifting the mixture. Incorporate the whites in three steps.
- Place parchment paper on a baking sheet.
- Add the mixture into a piping bag and, holding the piping bag with a macaron shell upright, form small circles of about 1 inch in diameter on the baking sheet.
- Tap the baking sheet on the countertop to chase air bubbles.
- Set aside for 1 hour at room temperature and away from drafts. It is ready with a sufficient crust when you can put your finger on the shell and it doesn't stick.
- Preheat the convection oven to 300 F (150°C), in the lower third of the oven.
- Bake the shells for 13 minutes.
- Wait until the shells are completely cool to gently remove them from the baking sheet.
Pistachio ganache
- Do preferably the day before.
- Gently melt the white chocolate in a bain-marie (water bath).
- Meanwhile, pour the heavy cream into a saucepan and add the pistachio paste.
- Heat over low heat until boiling, stirring well so that the pistachio paste is completely diluted.
- Pour the pistachio cream over the melted white chocolate, in 3 steps.
- Each time, mix with a spatula by making small circles in the center to obtain a beautiful ganache.
- Add the bitter almond extract and mix one last time.
- Mix the ganache in a bain-marie for 5 to 10 minutes.
- Cover the preparation with plastic wrap so that the plastic wrap touches the entire surface and set it aside in the refrigerator overnight.
Assembly of the pistachio macarons
- Add the ganache into piping bag with a smooth tip.
- Place a small amount of ganache in the center of a shell and cover with a second shell.
- Press lightly to bring out the ganache on the sides.
- You can also garnish the green shells with chocolate ganache too.
Coffee macarons
Shells
- Mix together the almond powder and the icing sugar.
- Then sift the mixture with a fine sieve.
- Weigh 1¼ oz (35 g) of egg whites and add to the almond powder, instant coffee powder and icing sugar mixture. Mix well until smooth, and set aside.
- In a saucepan, mix the water and sugar and add a cooking thermometer to monitor the temperature.
- While the syrup is heating over medium heat, start beating the remaining egg whites, first at medium speed to aerate the whites well, then at high speed to harden them.
- Closely watch the temperature of the syrup. When it reaches 241 F (116°C), lower the mixer to medium speed, then, as soon as the syrup reaches 244 F (118°C), pour it over the egg whites while still beating at medium speed.
- Increase to high speed and beat well to cool the egg whites.
- Fold to incorporate the egg whites into the previous preparation by gently mixing with a spatula while lifting the mixture. Incorporate the whites in three steps.
- Place parchment paper on a baking sheet.
- Add the mixture into a piping bag and, holding the piping bag with a macaron shell upright, form small circles of about 1 inch in diameter on the baking sheet.
- Tap the baking sheet on the countertop to chase air bubbles.
- Set aside for 1 hour at room temperature and away from drafts. It is ready with a sufficient crust when you can put your finger on the shell and it doesn't stick.
- Preheat the convection oven to 300 F (150°C), in the lower third of the oven.
- Bake the shells for 13 minutes.
- Wait until the shells are completely cool to gently remove them from the baking sheet.
Coffee cream
- Add the butter in small pieces in a hot bowl and whip until it is very smooth.
- Add the egg yolks into the bowl of a stand mixer and beat at medium speed.
- In a saucepan, heat the caster sugar and water until the temperature reaches 250 F (120°C).
- Add the boiling syrup over the yolks while whisking at high speed.
- Continue whisking for 5 minutes.
- Then add the butter, and reduce the speed.
- Whisk until the cream is smooth.
- Finally, flavor with soluble coffee diluted in 1 teaspoon of water.
- Cover with plastic wrap so that it touches the entire surface and refrigerate for 30 minutes.
Assembly of the coffee macaroons
- Add the coffee cream into a piping bag with a smooth tip.
- Place a small amount of cream in the center of a shell and cover with a second shell.
- Press lightly to bring out the ganache on the sides.
Vera is the “expert” of the 196 flavors’ duo. With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.
Cd says
These seem like fine recipes…. But they’re for Italian macarons not French. French don’t require a hot sugar syrup to make, that’s Italian style.
Vera Abitbol says
This is not a recipe for amaretti it is a recipe for French macarons. The Italian meringue is a technique which has a world reputation and absolutely nothing prevents from using this technique to prepare French macarons. I’m sorry to disappoint you, but no, these are absolutely not Italian macaroons.
Thea says
I usually buy macarons. Now I can make my own.