Macaroons with Baked sugar

Premium
Credit: Mathilde de l'Ecotais
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Ingredients
  • Vanilla and coffee macaroons:
  • 2 pounds 3 ounces equal parts (almond powder and confectioners’ sugar) (1 kg)
  • 6 1/3 ounces egg whites (180 g)
  • 1/2 cup water (12.5 cl)
  • 1 pound 1 1/2 ounces sugar (500 g)
  • 6 1/3 ounces egg whites (180 g)
  • 1/4 teaspoon cream of tartar (1 g)
  • 2 vanilla beans
  • 3 teaspoons strong coffee (1.5 cl)
  • Chocolate macaroons:
  • 2 pounds 3 ounces equal parts (almond powder and confectioners’ sugar) (1 kg)
  • 3 ounces cocoa powder (85 g)
  • 7 ounces egg whites (200 g)
  • 1/2 cup water (12.5 cl)
  • 1 pound 1 1/2 ounces sugar (500 g)
  • 7 ounces egg whites (200 g)
  • 1/2 teaspoon cream of tartar (2 g)
  • red food coloring (SQ)

Instructions

Put the almond-confectioners’ sugar mixture in a food processor, mix, then add 6 1/3 ounces (180 g) egg whites. For chocolate macaroons, mix cocoa powder into the almond-sugar mix from the beginning. The food coloring and reduced coffee should be added to the fluid egg whites.

Beat the remaining egg whites together with cream of tartar until stiff peaks form. Cook the sugar at 245°F (118°C) and pour the hot sugar syrup in a thin stream over the beaten egg whites.

Once the cooked egg whites stop producing vapor, fold them into the almond mixture. Stir gently: the mixture needs to flow with a ribbon consistency.

Use a pastry bag to pipe macaroon batter in small portions of equal size onto a sheet of parchment paper or on a Silpat mat. Let harden for 10 minutes. Bake for 8 minutes at 320°F (160°C) in a convection oven.

For vanilla and coffee macaroons, bake at 310°F (155°C) in a convection oven. Baking will take approximately 10 minutes.

Remove from oven; put a little water between the parchment paper and the baking sheet to prevent macaroons from sticking. If using a Silpat mat, remove once cooled.

Set out on a rack; add filling as desired; then stick the macaroons together back to back.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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