I tried many macarons recipes, some came out good some did not. Until I received Ladurée cook book from Robert and tried the Almond macarons recipe(without crushed almonds on top), it was super easy and fool-proof. No need to cook the egg whites and that made this the best macarons recipe. I made beautiful macarons every single time. Ladurée, Paris is one of the best known pastry shops in the world and has been featured in the New York Times, Vanity Fair, Vogue, Harper's Bazaar, Washington Post, LA Times, and in Sofia Coppola's film Marie Antoinette, the TV show Gossip Girl, and provided macarons for the Prince of Monaco's wedding in 2011.
I used Martha Stewart recipe for the filling and added 1 tbsp of espresso powder and 2 tbsp grated dark chocolate to make coffee buttercream filling instead of vanilla flavor..
Prep Time: 30 minutes Cook Time: 10-13 minutes Total Time: 45 minutes Yield: 36
Ingredients:
275 grams (2 3/4 cups + 1 tbsp) almond flour
250 grams (2 cups + 1 tbsp) confectioners sugar
215 grams (approx 6 and 1/2 egg whites) egg whites
210 grams (1 cup + 1 tbsp) granulated sugar
1 pinch of cream of tartar (optional)
1/2 tsp extract of choice (optional)
Instructions:
In a food processor, process almond flour and confectioner sugar together until it forms a fine powder. Sift into a bowl to remove any lumps or large pieces. Set aside.
In a clean bowl, whisk 6 egg whites into a foam. Once frothy, add a third of the granulated sugar and cream of tartar. Continue to whisk until egg whites turn opaque, about 1 minute. Add half of the remaining granulated sugar and continue to whip until soft peaks form, about 1 more minute. Add the rest of the granulated sugar and whisk for one more minute.
Using a rubber spatula, gently fold the almond flour mixture into the egg whites until no large clumps of almond flour remain.
In a separate bowl, whisk the 1/2 egg white until barely frothy, then add to the rest of the batter. Fold in gently and continue to fold until batter falls in a thick steady stream when you lift up the spatula.
Pour batter into a piping bag fitted with a plain round piping tip. On a baking sheet lined with parchment or a silicone mat, pipe small circles about 1 to 2 inches apart. Gently tap the baking sheet on the counter to get rid of any air bubbles.
Let the baking sheet sit out on counter for about 15 minutes. Meanwhile, preheat oven to 300 degrees. When macarons are no longer tacky to the touch, place them in the oven and bake for 10-13 minutes.
When macarons have been removed from the oven, let sit on the counter for about 2 minutes. Spray small amounts of water between the parchment and the baking sheet to form a steam that will help loosen the macarons from the parchment.
Once removed from parchment, let cool on a rack. Fill with any filling of choice.
Macaron filling
Ingredients:
Yield: 3 cups
3 large egg whites
1 cup sugar
1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
Instructions:
Step 1 In the bowl of an electric mixer, whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes.
Step 2 Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.
Step 3 Variations: To make hazelnut-honey filling: In a small bowl, combine 1/2 cup of macaron filling with 1/3 cup finely ground hazelnuts and 2 tablespoons good-quality honey.
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