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It's time to pay tribute to the 2021 International Amateur Macaron Competition Champion! Chantal, aka @lacuisinedeblanche, spent a year with us revisiting the essential sweet treats of Limousin cuisine, and we can tell you we weren't disappointed: clafoutis, flognarde, marzipan, Creusois… not to mention other classic French dishes that evoke childhood memories or simply delight the taste buds: gingerbread, Mont Blanc, madeleines… and today, macarons. Chantal reveals all her secrets for creating a truly stunning macaron recipe!
Preparing the macaron shells
01
Preparing the almond paste
- Mix together the almond flour and icing sugar. 👉 Do not mix for too long to avoid heating the almonds. (No need to sift afterwards.)
- Add 75g of egg whites to the powders, mix with a spatula.
- Add the coloring if desired. Set aside.
02
Preparing Italian meringue
- In a small saucepan, bring the water and sugar to a boil.
- When the syrup reaches 108°C, start beating the 75g of egg whites in the mixer (gradually increasing speed).
- At 118°C, pour the syrup in a thin stream along the side of the bowl (not onto the whisk) 👉 Beware of splashes, reduce the speed if necessary.
- Increase the speed and whisk until cool (approx. 40°C). The meringue should form a bird's beak.
03
Macaronnage
- Incorporate the Italian meringue into the almond flour and icing sugar mixture.
- Mix until you obtain a smooth, shiny, supple dough 👉 The dough should fall in a ribbon without being runny.
04
Dressage
- Pour the paste into a piping bag fitted with a smooth nozzle (No. 8).
- Place your shells on a sheet of baking paper placed on a cold perforated baking sheet.
- Tap lightly to remove air bubbles 👉 No need for crusting with this method.
05
Cook time
- Preheat oven to 150–160°C fan-assisted. Place your baking trays in the oven.
- Baking time: approximately 15 minutes (adjust according to your oven) 👉 Check by touching the top: if the shells no longer move, they are cooked. If necessary, add 1–2 minutes.
- Fresh out of the oven:
- Slide the baking sheet onto the work surface.
- Allow to cool before peeling off.
Preparation of the firm, unwhipped ganache inspired by Valrhona strawberry
01
Preparing the ganache
- Heat the fruit puree with the honey to 60–70°C (do not boil).
- Pour in 3 stages over the chocolate pistoles, emulsifying well each time:
- First, use a spatula (circular motion in the center)
- Then finish with an immersion blender to smooth the ganache.
02
- When the mixture is well combined, add the butter if used, incorporating it gently.
- Cover with film, let it rest at room temperature for 2 hours, then refrigerate for 6 to 12 hours to crystallize.
Share your creations on social media!
So, who will make the best macarons? Show us your baking skills by sharing your most delicious creations on social media with the #DestinationLimoges !
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