Macaron

Chocolate macarons

Shells

1. Mix together the almond powder, cocoa powder and icing sugar.
2. Then sift the mixture with a fine sieve.
3. 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.
4. In a saucepan, mix the water and sugar and add a cooking thermometer to monitor the temperature.
5. 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.
6. 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.
7. Increase to high speed and beat well to cool the egg whites.
8. 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.
9. Place parchment paper on a baking sheet.
10. 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.
11. Tap the baking sheet on the countertop to chase air bubbles.
12. 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.
13. Preheat the convection oven to 300 F (150°C), in the lower third of the oven.
14. Bake the shells for 13 minutes.
15. Wait until the shells are completely cool to gently remove them from the baking sheet.

Chocolate ganache

1. 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.
2. Let cool.

Assembly of the chocolate macarons

1. Add the ganache into a piping bag with a smooth tip.
2. Place a small amount of ganache in the center of a shell and cover with a second shell.
3. Press lightly to bring out the ganache on the sides.

Pistachio macarons

Shells

1. Mix together the almond powder and the icing sugar.
2. Then sift the mixture with a fine sieve.
3. 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.
4. In a saucepan, mix the water and sugar and add a cooking thermometer to monitor the temperature.
5. 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.
6. 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.
7. Increase to high speed and beat well to cool the egg whites.
8. 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.
9. Place parchment paper on a baking sheet.
10. 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.
11. Tap the baking sheet on the countertop to chase air bubbles.
12. 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.
13. Preheat the convection oven to 300 F (150°C), in the lower third of the oven.
14. Bake the shells for 13 minutes.
15. Wait until the shells are completely cool to gently remove them from the baking sheet.

Pistachio ganache

1. Do preferably the day before.
2. Gently melt the white chocolate in a bain-marie (water bath).
3. Meanwhile, pour the heavy cream into a saucepan and add the pistachio paste.
4. Heat over low heat until boiling, stirring well so that the pistachio paste is completely diluted.
5. Pour the pistachio cream over the melted white chocolate, in 3 steps.
6. Each time, mix with a spatula by making small circles in the center to obtain a beautiful ganache.
7. Add the bitter almond extract and mix one last time.
8. Mix the ganache in a bain-marie for 5 to 10 minutes.
9. 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

1. Add the ganache into piping bag with a smooth tip.
2. Place a small amount of ganache in the center of a shell and cover with a second shell.
3. Press lightly to bring out the ganache on the sides.
4. You can also garnish the green shells with chocolate ganache too.

Coffee macarons

Shells

1. Mix together the almond powder and the icing sugar.
2. Then sift the mixture with a fine sieve.
3. 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.
4. In a saucepan, mix the water and sugar and add a cooking thermometer to monitor the temperature.
5. 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.
6. 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.
7. Increase to high speed and beat well to cool the egg whites.
8. 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.
9. Place parchment paper on a baking sheet.
10. 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.
11. Tap the baking sheet on the countertop to chase air bubbles.
12. 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.
13. Preheat the convection oven to 300 F (150°C), in the lower third of the oven.
14. Bake the shells for 13 minutes.
15. Wait until the shells are completely cool to gently remove them from the baking sheet.

Coffee cream

1. Add the butter in small pieces in a hot bowl and whip until it is very smooth.
2. Add the egg yolks into the bowl of a stand mixer and beat at medium speed.
3. In a saucepan, heat the caster sugar and water until the temperature reaches 250 F (120°C).
4. Add the boiling syrup over the yolks while whisking at high speed.
5. Continue whisking for 5 minutes.
6. Then add the butter, and reduce the speed.
7. Whisk until the cream is smooth.
8. Finally, flavor with soluble coffee diluted in 1 teaspoon of water.
9. Cover with plastic wrap so that it touches the entire surface and refrigerate for 30 minutes.

Assembly of the coffee macaroons

1. Add the coffee cream into a piping bag with a smooth tip.
2. Place a small amount of cream in the center of a shell and cover with a second shell.
3. Press lightly to bring out the ganache on the sides.