Chocolat Macarons

Chocolat Macarons

Written by Mardi Michels

Classic French macaron shells delicately flavoured with cocoa powder sandwiching a creamy ganache of your choice. With some practice and patience, this recipe will wow your friends time and time again!

Ingredients

  • 120g powdered almonds
  • 220g powdered sugar
  • 15g cocoa powder
  • 100g egg whites, room temperature
  • 30g sugar
  • 7 drops red food colouring
  • 7 drops black food colouring
  • 1 drop blue food colouring
  • 25 drops yellow food colouring (note: it is not necessary to use colouring but it will help the macarons bake a gorgeous chocolately colour. Cocoa will bake grey otherwise)

Method

  1. Pre-heat oven to 320˚F.
  2. Line two baking trays with parchment paper.
  3. Prepare a 14” piping bag with a plain tip (I use Ateco 803), twist the bag at the tip end and place inside a glass to facilitate filling the bag.
  4. Combine almonds, powdered sugar and cocoa powder in a food processor, pulsing about ten times for a few seconds, until all ingredients are thoroughly incorporated.
  5. Sift dry ingredients twice using a fine sieve and pressing the mixture through with your hands and set aside.
  6. Using a stand mixer, beat the egg whites, sugar and food colouring at a low speed for two minutes, medium speed for two minutes and a high speed for three minutes. The egg whites will be a large mass at this point; don’t worry!
  7. Add the dry ingredients to the egg whites. Fold the mixture, at the same time pressing it against the sides of the bowl to deflate the mixture. Fold this mixture about 40 times (counting single strokes).
  8. Transfer the mixture to the piping bag, sealing the open end with a twist and holding firmly with the hand that will not be actively piping. Pipe four tiny dots of mixture under the corners of the parchment paper to make sure it stays put.
  9. Pipe your macarons, holding the piping tip at an angle to the baking sheet, about 3cm in diameter (they will spread during cooking), and quickly removing the tip when you have finished piping, making a shape like a comma.
  10. Place the tray of macarons on an empty baking tray and bake for 12 minutes at 320˚F, turning the tray from back to front halfway through.
  11. Remove from oven and let the tray sit for a few minutes.
  12. Gently pour water into the baking tray under the parchment paper and leave for a minute or so.
  13. Remove the parchment from the tray and remove macaron shells to a cooling rack.
  14. Once completely cool, fill with ganache or cream filling of your choice.
  15. Best enjoyed 24 hours after filling.

Bon Appétit!

Check Out Paris Sweets and Desserts featuring macarons

Paris: A Guide for the Sweet Tooth

Paris

Ah Paris. City of Light.  Also, a city of amazing sweets.  But to really experience the sweet side Paris, get off the beaten path and seek out some of the more unusual “sweet things” she has to offer.  From pink pralines to exquisite marshmallows, you’ll be surprised at the range of tasty sweets that expends far beyond macarons!

When you’re tired of the run of the mill viennoiserie (croissants, pains au chocolat, pains au raisins) for breakfast, head to Lisbon. Well, not the one in Portugal but the next best thing – Comme à Lisbonne.  Specialising in “Pasteis de Nata” (custard tarts) this tiny storefront in the Marais offers the authentic taste of Portugal right in the heart of Paris.

Right around the corner, get your fix of “praslines/ pralines” (roasted then caramelized almonds in various flavours) at Mazet.   Founded in 1913 by Léon Mazet, the Maison recently opened their gorgeous Marais boutique in the rue des Archives.  With exquisite décor and sublime packaging, these make lovely gifts.

If it’s “pralines” you are interested in, you can’t visit the Marais without stopping in at Maison Pralus, the home of the praluline – a brioche studded with gorgeous pink pralines.  Unusual, unexpected, unmissable!

Ah Paris. City of Light.  Also, a city of amazing food, just like Lyon, and sweets.  But to really experience the sweet side Paris, get off the beaten path and seek out some of the more unusual “sweet things” she has to offer.  From pink pralines to exquisite marshmallows, you’ll be surprised at the range of tasty sweets that expends far beyond macarons!

When you’re tired of the run of the mill viennoiserie (croissants, pains au chocolat, pains au raisins) for breakfast, head to Lisbon. Well, not the one in Portugal but the next best thing – Comme à Lisbonne.  Specialising in “Pasteis de Nata” (custard tarts) this tiny storefront in the Marais offers the authentic taste of Portugal right in the heart of Paris.

Right around the corner, get your fix of “praslines/ pralines” (roasted then caramelized almonds in various flavours) at Mazet.   Founded in 1913 by Léon Mazet, the Maison recently opened their gorgeous Marais boutique in the rue des Archives.  With exquisite décor and sublime packaging, these make lovely gifts.

If it’s “pralines” you are interested in, you can’t visit the Marais without stopping in at Maison Pralus, the home of the praluline – a brioche studded with gorgeous pink pralines.  Unusual, unexpected, unmissable!

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Addresses and More Information can be found here:

Comme à Lisbonne
37 Rue du Roi de Sicile
75004 Paris, France
Tel: + 33 7 61 23 42 30
Open: Tuesday – Sunday 11am – 7pm
http://www.commealisbonne.com/

Les Confiseries Praslines Mazet
37 Rue des Archives
75004 Paris, France
Tel: +33 1 44 05 18 08
http://www.mazetconfiseur.com/index.php/les-confiseries-mazet.html

Debauve & Gallais
Various locations: http://debauve-et-gallais.fr/content/26-les-boutiques

Gérard Mulot
Various locations: http://www.gerard-mulot.com/paris/evenement-gerard-mulot.php

By: Mardi Michels

Chocoholics Rejoice! Stir it Up- Delicious Chocolate Concoctions Aboard Seabourn Ships


I LOVE chocolate.  At times, it’s hard for me to describe how much I enjoy eating rich, smooth, chocolaty goodness.  Some might call it a weakness, but to them I say- you don’t know what you’re missing!

When I first heard that the Seabourn chefs had created a new chocolate treat in their test kitchens, I immediately became excited and decided to look into it further. And let me tell you, I’m so glad that I did! Corporate Travelling Chef Rak Adhikary, is a chocolate genius. He has combined world famous Belgium chocolate truffles with hot milk, to create a new hot chocolate concept.

The chocolates are speared on a handy little stick, and are placed in a steamy cup of milk. The chocolates are stirred in, and voila! A delicious new spin on hot chocolate is created. It’s creamy, and oh so delightful. Even better, you’re not limited to one specific flavour! Some of the decadent choices include a classic milk chocolate, a wonderful dark, and my personal favourite- a caramel chocolate combination.  This new creation has proved to be very popular, and guests have taken to it like a kid in a candy store.

To Seabourn: on behalf of myself, and chocolate lovers everywhere- we thank you for this fantastic new twist on a classic that everyone loves!

By: Ruby Reis