Macaroons Recipe For 4 In Grams And Ml Measurements

Macarons are a well-loved dessert that originated in France. They are soft, vibrant, and have a distinct almond taste. Although their names are similar to macarons, they are not to be confused with macaroons, which are a different kind of cookie.

Macarons are made of a mix of ground almonds, powdered sugar, and egg whites. The ingredients are mixed to form a smooth batter, then piped into tiny, round shapes on baking sheets. The macarons are then allowed to rest for a short amount of time. This allows them to create a distinctively smooth, shiny shell.

Macarons come in a range of colors and flavors that range from classic choices like chocolate, vanilla, and raspberry to more innovative and unique combinations like lavender, pistachio matcha, and salted caramel.

The History Of Macarons

A remarkable journey spanning centuries and involving many different cultures may be found in the history of macarons. Here is a timeline of macaron development:

Origins And Early History

Macarons, a delicate French confectionery, have a rich and fascinating story that dates back several centuries. Although the exact origins of macarons remain an open question, they are believed to originate in Italy or France.

A popular theory is that macarons came into France around the time of Catherine de Medici, an Italian noblewoman married to King Henry II of France. The theory is that her pastry chefs brought the recipe from Italy and began making these almond-based confections in the French royal court.

Development And Popularity

The macarons we enjoy today began to take shape in the 19th century. Two French sisters, referred to as the “Macaron Sisters” or “Macaron Legends,” are often acknowledged for improving the recipe for macarons and promoting the confectionery.

The sisters, Marie-Elisabeth and Marie-Charlotte, were nuns at the monastery of Saint-Sacrement in Nancy, France. They started making macarons in the late 18th century and were known for their creativity and skill in creating these delicate confections. The macarons created by the Macaron Sisters were filled with various flavors, such as fruit jams and chocolate ganache.

Another significant change occurred in the mid-19th century when Pierre Desfontaines, a pastry chef at the famed Parisian bakery Laduree, developed the concept of securing two macaron shells and an ingredient. This invention changed the shape of the macaron to its present well-known shape and helped in its increasing popularity.

Variations And Evolution

Over time, macarons have changed, and many variations have been discovered. While the traditional macaron is made from almond flour, sugar, and egg whites, pastry chefs and bakers have explored different flavors, colors, and fillings.

The flavors have been expanded to include various options, ranging from traditional flavors such as chocolate, vanilla, and raspberry to more exotic combinations like lavender rose, pistachio, and matcha. Innovative fillings have been added, such as buttercream and ganache, salted caramel curds of fruit, and even savory choices such as foie gras.

The visual appeal of macarons has also seen a transformation. Bakers are now using natural food colorings to produce vibrant colors, which result in a visually stunning array of macarons. Their delicate and vibrant look has made macarons an extremely sought-after dessert to serve at weddings, celebrations, or other celebrations.

International Popularity

Macarons received international recognition in the latter half of the 20th century and are still a favorite worldwide. Recently, macaron boutiques and patisseries have sprung up in various countries, providing a diverse selection of flavors and different presentations.

Laduree Laduree, the well-known Parisian bakery, was a major factor in promoting macarons worldwide. The bakery expanded its operations to other countries and opened stores in major cities across the globe, such as London, New York, Tokyo, and Sydney. Other French bakeries and independent bakers also played a role in the growth of the macaron industry.

Macarons have become an emblem of French culinary excellence and style. Macarons have appeared in various culinary magazines and been featured on television cooking shows. They are now a popular social media trend, with thousands of Instagram-worthy pictures shared by food lovers worldwide.

Macaroons Recipe For Four Persons

Certainly! Here’s a classic coconut macaroon recipe that serves four people:

Ingredients

100 grams of almond flour
200 grams of powdered sugar
100g egg whites (approximately three large eggs)
50 grams of sugar granulated
Food coloring (optional)
Filling of your preference (e.g., jam, buttercream jam)

Procedure

Preheat your oven to 160degC (320degF). Line your baking sheet with parchment paper, or use a baking mat made of silicone.
In a large bowl, mix the powdered sugar and almond flour. This helps to create the macaron’s texture.
In a separate bowl, beat the egg whites with a whisk until they become frothy. Gradually mix in the granulated sugar while whisking until you reach stiff peaks. If you want, include a couple of drops of food coloring and mix until the color is evenly dispersed.
Mix the powdered sugar and almond flour mixture with the egg whites mixture. This requires a steady hand to avoid squeezing egg whites. The batter needs to be soft and smooth with a consistency that resembles lava.
Pour the batter into the piping bag with round tips. Pipe tiny circles, approximately 1.5 inches across, onto the baking sheet, spacing them a few inches apart.
After all, the circles have been piped; the baking sheet is tapped on the counter several times to let out air bubbles. This will prevent cracks during baking.
Let the macarons sit at room temperature for approximately 30 minutes. This allows them to form a thin, dry crust on their surface and get their signature “feet” during baking.
Put the baking sheet into the oven, and bake for 12-15 minutes or until the macarons are cooked and easy to remove from the baking mat.
Take the macarons out of the oven and allow them to cool completely on the baking sheets before pulling them out.
After the macarons have cooled, pair them up according to size. Spread your preferred filling onto the flat surface of one macaron. Layer it on top of another to make an entire macaron cookie.
Repeat this process until the macarons have been filled.
To get the best results, you should refrigerate the macarons filled with filling for at least 24 hours before serving. This allows the flavors to blend and the texture to firm up.

In the end, macarons are a delicious French dessert with an extensive history that continues to delight people around the globe. They are delicate sweets made using almond flour, powdered sugar, and egg whites and have developed through the years with different flavors, colors, and fillings.

Macarons gained a lot of popularity during the 19th century because of the Macaron Sisters and Pierre Desfontaines, who refined the recipe and introduced the sandwiching method. Since then, macarons have become an iconic representation of French culinary excellence and sophistication.

FAQ’s

How can I adjust the macaroons recipe if I want to make more or fewer servings?

If you want to make more or fewer servings, you can adjust the quantities proportionally. Simply multiply or divide the ingredient measurements according to the desired number of servings.

Can I use regular flour instead of almond flour?

No, almond flour is essential for macaroons as it provides the characteristic texture and flavor. Regular flour cannot be substituted in this recipe.

Can I use liquid food coloring instead of gel or powdered food coloring?

Liquid food coloring can alter the consistency of the macaroon batter due to the added moisture. It’s recommended to use gel or powdered food coloring for more vibrant colors without affecting the texture.

How long should I let the macaroons rest before baking?

Allow the piped macaroons to rest at room temperature for about 30 minutes to 1 hour. This step helps form a thin, dry crust on the surface, which helps create the signature macaroon “feet” and a smooth top during baking.

Can I freeze the macaroons for later?

Yes, macaroons can be frozen. Once baked and cooled, place them in an airtight container or freezer bag, separating the layers with parchment paper. Freeze for up to 2 months. Thaw them in the refrigerator before consuming.

Can I use different fillings for the macaroons?

Absolutely! Macaroons can be filled with a variety of fillings based on personal preference. Common choices include buttercream, ganache, fruit jams, or flavored creams. Get creative and experiment with different combinations to find your favorite!