Adapted from Chef Christophe Tanneau-Kervran
Makes 4 dozen cookies
Prep Time: Two hours (one hour and twenty minutes for baking one sheet of macarons at a time)
- 4 cups almond flour, or 450 grams
- 4 cups confectioners’ sugar, or 450 grams
- 1.1 cups egg whites, or 250 grams
- ½ cup granulated sugar, or 80 grams
- 1/5 teaspoon crème of tartar, or 1 gram
- Pulse the almond flour and confectioners’ sugar until very fine. Add cream of tartar.
- Note: almond flour and almond powder are not exactly the same thing. Almond flour, which is easily found in the US, is a bit too coarse to make a macaron, and so it’s best to pulse almond flour in a food processor until it is very fine, before continuing with the recipe.
- Whisk the egg whites until firm peaks are formed. Add granulated sugar and whisk another few minutes.
- Fold the egg whites into sugar and almond powder until well incorporated.
- Using a pastry bag with a plain round tip, pipe one-inch rounds on to a silicon baking mat.
- Preheat oven to 250 degrees. Bake for 30 minutes.
- 2 cups milk, or 500 ml
- 4 egg yolks
- 1//2 cup granulated sugar, or 125 ml
- 1/3 cup flour, or 70 grams
- 2 vanilla beans
- 5 ounces butter, or 140 grams
- Bring the milk and vanilla seeds to boil.
- In a bowl, mix the egg yolks and sugar until pale and fluffy.
- Add flour and mix again. Pour the warm milk over mixture and mix well.
- Cook at moderate heat, and stir, for about 10 minutes. Chill.
- Place mixture in a mixing bowl, add the butter and whisk until creamy texture.
- Spread the bottom of a macaron with the filling, then attach to the bottom of another. Et voila!
- We added a few drops of food coloring to the rose macarons, along with a half teaspoon of rose syrup, to achieve the color and flavor of roses.