A perfect accompaniment to tea or coffee, these delectable treats are inspired by French macarons, but are much easier to bake. They're great for sharing and won't last long!
Getting ready !
Ingredients
Ratio: approx. 20 macaroons
- 2 egg whites
- 1 tsp of salt
- 150g of almond meal or almond powder
- 50g white flour T45 (or all purpose white flour type)
- 150 g of white sugar
- vanilla powder or vanilla extract (optional)
- a splash of rum (optional)
- icing sugar to coat (approx. 75g)
- 20 blanched almonds (approx. 25g) (optional)
Equipments:
- Whisk or food processor
- Small saucepan
- Maryse also known as Rubber spatula
- Sifter
- Baking paper or Silpat-type Silicon mat*
- Bowls
- Oven
Preparation & Cooking
Prepare the blanched almonds*:
(can be done in advance)
- Bring a small saucepan of water to a boil
- Once boiling, pour the almonds into the saucepan and let them soak for 2 minutes
- Drain the almonds and soak in a bowl of cold water (you can add ice cubes to the cold water)
The hot-cold reaction will make the skin of the almonds come off and they will be easy to blanch
- Dry the almonds on a cloth or quickly pass them through the oven to dry them.
Make the Macaron type Biscuits:
- Preheat the oven to 180°C (350°F) so it has time to heat up otherwise do it later.
- Prepare the batter:
Here we start to prepare a French meringue*:
Whisk the egg whites first slowly then accelerating (for a firmer consistency) gradually add the sugar while continuing to whisk the egg whites until the batter is smooth and shiny. (slowly incorporating the sugar is important to form firm and shiny whites)
Now use an offset spatula for the following operation (so as not to break the batter) Now add the flour, salt, vanilla powder mixing gently from the bottom to the outside to take all the batter without working the batter too much.
Once mixed and now that the mixture is denser you can add the splash of rum and the vanilla extract (if you don't have powder). The rum here plays a role of flavor enhancer for the vanilla*.
- Preparation and Cooking
- Preheat the oven to 180°C (350°F)
- Form little balls ( 4/5cm) you can use a spoon to help
- Roll gently in the icing sugar to create a coating.
- Place them on a baking paper sheet or on a Silpat-type silicone mat. Leave at least 3 cm of space between each balls.
- Flatten slightly and place one (here I added two because why not?) blanched almonds on top
- Bake for 10 minutes no more for a nice soft interior and crunchy exterior
Storage
Store in a tin box* to keep them optimally longer
Tips & Insights
- Blanched almond: An almond whose skin has been removed, Almond blanching can be done to improve the taste or texture of the almond, for aesthetic use in dishes or pastries, or to facilitate digestion.
- The French meringue: bakes in the oven thanks to the coagulation of proteins and the vaporisation of the water contained in the egg whites. When the meringue is subjected to heat, the proteins begin to coagulate and form a solid network that holds the air bubbles created during whisking. At the same time, the heat causes the water contained in the whites to evaporate, which reinforces the structure of the meringue. The result is a light and firm meringue.
- Rum and Vanilla: rum contains aromatic compounds that can combine with the flavours of vanilla to create a more complex and richer taste. In addition, the alcohol in rum can help dissolve and release the flavours of vanilla, making them more noticeable in the cake. However, it is important to note that rum can also mask or reduce the perception of more subtle flavours, such as those of vanilla. It is therefore important to find a balance by using a moderate amount of rum to enhance the taste of vanilla without exhausting it.
- Storage in a tin box: to protect them from air and humidity. Exposure to air can cause drying and loss of crunchiness of biscuits, while exposure to humidity can cause softening and loss of texture. In addition, tin boxes can also help protect biscuits from temperature fluctuations and the smell of other foods, which can affect their taste and texture.
- Silpat Mat: I love these mats, but I highly recommend using the Silpat brand to ensure you get a food-grade silicone product. No greasing is needed, they don't stick, and they are easy to clean. This is a French invention by Monsieur Guy Demarle, this non-stick mat is used in both professional and non-professional kitchens around the world. To clean, simply place it in the dishwasher or wipe with a cloth - no scrubbing required.
