In the new episode of MasterChef Türkiye, contestants competed to prepare the most beautiful Macarons. The audience also prepared macarons in their own kitchens. So, what is Macaron? How to make macarons? What is macaron?
• Pour 400 g of blanched tant
• 5 cl of water
• 200 g powdered sugar
• 150 g egg white (75 g + 75 g)
• raspberry flavor
• raspberry red water soluble powder coating
Alunga chocolate cream (to make the day before):
• 165 g 35% fat liquid full fat cream
• 55 g whole milk
• 15 g glucose syrup
• 80 g egg yolk
• 175 g Alunga™ milk couverture chocolate
Equipment used:
• Whisk – 30 cm
• Electronic cooking thermometer – -50°C to +300°C
• Bouillon strainer – Ø 10 cm
• “Spatula – 35 cm –
• Unbreakable grade jug – 1 liter
• Hand Blender – Gastro 200 – White color
• Silpat pasta canvas – 28 prints Ø 3,5 cm – 37,5 x 27,5 cm
• Perforated silicone baking tray – 42 x 32 cm
- To prepare the chocolate filled raspberry macaron recipe, start by preparing all the ingredients for the creamy Alunga.
- Alunga chocolate cream: Add 35% fat whipped cream, milk…
- Mix the egg yolks with a whisk.
- Once the cream is cooked, pour it over the Alunga chocolate and don't forget to strain it through a sieve or fine strainer.
- Pour the cream into a tall, narrow container, such as a measuring jug.
- Macaron shells: Prepare all ingredients.
- Then add the powdered sugar. Place the pot over medium heat to get the cooked sugar.
- Once the sugar reaches 105/106°C, turn on the electric mixer to start beating the egg whites. Use tempered egg whites, they whip better than those straight out of the fridge.
- Meanwhile, the sugar continues to cook. You should get up to 118°C. It is recommended to use a probe thermometer or laser thermometer to check this cooking.
- Pour the cooked sugar over the egg whites and let it run down the inside wall of the bowl. When adding sugar, the whisk should rotate at low speed to ensure better mixing of the sugar and to prevent lumps around the whisk arms.
- Meanwhile, mix 75 g egg white with sifted tant.
- Use with caution to avoid developing too obvious a color. Start with a small knife tip. Feel free to add more if necessary…
- to see the color obtained. Add a little raspberry flavoring at the same time as the coloring to sweeten the shells. Whisk this pink meringue until it is completely cool.
- Gradually add the Italian meringue to the almond mixture.
- Pour the macaron dough into a flat-tipped piping bag.
- Pipe the dough into the pre-printed indentations on the Silpat canvas. These pressures are intended to calibrate the tubes and thus obtain normal tubes.
- Once all the pasta is prepared, flatten the baking sheet by tapping it on the work surface 2 or 3 times.
- Successful macarons are those with edges around the edge that will form during baking.
- Preparation: Fill the Alunga cream prepared the day before into a squeeze bag. Decorate the macaron shell by adding some cream.
- Assemble the second pasta shell, pressing gently so that the cream reaches the edges of the pasta.
- Store in the macaron box. Depending on the filling chosen, the macarons will be stored at room temperature or, as here, in the refrigerator to preserve the creamy Alunga.
- Do the same with the other macarons.
- At this point coloring needs to be included. Preferably water-soluble powder paint.
Macaron is a meringue unique to French cuisine and spread to many countries around the world. It is in the form of two “lids” based on meringue prepared with sugar and egg white, filled with cream made from hazelnuts, walnuts, almonds, rose petals, etc.
• Chocolate Macarons.
• Raspberry Macarons.
• Coffee Macarons.
• Apricot Macarons.
• Pistachio Macarons.
• Vanilla Macarons.
• Lemon Macarons.
• Caramel Macarons.
1 macaron corresponds to approximately 175 calories.
