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France

VANILLA MACARONS

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French macarons

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The French macaron is a French classic made by sandwiching a butter cream filling by two meringue based biscuits. These treats are delicate and are colourful due to their flavour which can vary from raspberry to matcha.

 

History

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The origin behind the macarons are very controversial, whether they are from France or Italy. However macarons from each of the countries differ as the Italian macarons tend to be crumbly and powdery while the French macarons are  less sweet and chewier. The French macarons were introduced in the 1530’s by Catherine di Medici. However they didn't spread until 1792, when 2 nuns in the French revolution were seeking asylum, so to support themselves, they sold treats made of egg whites, sugar and ground almonds, which are now common as common ingredients in macarons.

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Reflection

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These were a really great desserts! My family has had these before but they tasted really good. We really enjoyed how they were bite sized and the vanilla flavour was very well balanced. The macarons were really chewy and soft. This dessert did take some skill to make, as I had to use certain techniques to get the correct texture and form. Next time I need to improve my technique so that my macarons can turn out into a better and more macaron like shape. I wouldn't be able to eat too many of the macarons as the buttercream was extremely sweet, but the combination of the macaron and the filling was very nice. The macarons are easily able to be stored.

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This is we rated the French vanilla macarons an 8/10

Vanilla macarons recipe

20 macarons           cooking time: 12 mins               total time:  75 mins 

Ingredients 

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  • ¾ cup almond flour

  • 1 cup confectioners' sugar

  • 2 large egg whites, at room temperature

  • ¼ cup granulated sugar

  • ½ teaspoon pure vanilla extract

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buttercream filling 

  • ¼ cup unsalted butter

  • ¾ cup + 2 tablespoons icing sugar

  • 1 teaspoon milk

  • ½ teaspoon pure vanilla extract

Method

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  1. Combine almond flour and icing sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.

  2. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.

  3. Add vanilla and beat on high for another 30 seconds.

  4. Gently fold in dry ingredients and repeat until mixture is smooth and shiny, (with no visible dry ingredients) and begins to run a little but not too runny. Think lava consistency. Do not overfold.

  5. Take a pastry bag fitted with a ½ inch round tip and fill with the batter.

  6. Line 2 baking sheets with baking paper and pipe batter into ¾-inch round circles, 1 inch apart.

  7. Tap the baking sheet firmly against the counter to release any air bubbles.

  8. Let stand at room temperature for 30 minutes until they form a skin.

  9. Preheat oven to 180 C.

  10. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. The cookies should be able to just come off the baking sheet when you try to lift them.

  11. Let cool for 5 minutes then transfer to cooling rack and let cool completely.

  12. Using a hand mixer cream butter until soft and smooth.

  13. Add powdered sugar, milk, and vanilla and mix until light and fluffy.

  14. Transfer the buttercream filling into a piping bag with a round tip.

  15. Pipe a swirl of filling on half the cookies.

  16. Sandwich cookies together with the remaining halves.

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