tschuppibaking

When I started to live my passion – baking – I have never thought about making Macarons. Don’t get me the wrong way, I love them and for me there is nothing better than having a day in the city, walking around the whole day and to make a break at my favourite Macarons shop – Laduree. I always have to smile after I have chosen my favourites and they ask me if this would be a present and I always have to negate. Noooooo, that is all only for myself, yes indeed. 🙂
But making them myself? Well, this really would be a challenge and that’s why I thought there must come the right moment before trying. And then suddenly, my sister came into the game again. She absolutely knows what I love to do and therefore she gives me from time to time cookbooks as presents of what I am so happy about, thank you my dear. This time it was a book about making Macarons, so the sign has come to start the challenge and I was so excited… 😉

I know there are lot of books for Macarons existing and my other sister, who also already made some of her favourites – Caramel – ensured me: “If you really want to make Macarons, then you have to use THE one and only book.” I can’t remember the name again, but it must be something like ‘The big book of Macarons’ or ‘The little black book of Macarons’. Well, as I was so excited making them, this book has to wait for the time being.

That’s why I used the one which I have received and I must say that I really like the way he explains every single ingredient and how they change when being mixed. It is very easy to read and understand.

I decided to start first with the ‘Nature’ ones, makes about 40 Macarons (Book ‘Macarons’ written by Jose Marechal from AT Verlag):

200g ground almonds,
200g confectionars sugar,
mix and sift (it is very important to sift well)

75ml water,
200g sugar (fine),
fill into a bowl (do not stir) and let boil

80g egg white,
beat until stiff and don’t stop the mixer

when the sugar syrup reaches 105 degrees Celsius, increase the speed of the mixer, once the syrup reached 115 degrees Celsius, take it off the heat and put it into the mixer within a thin stream, let further mix for about 10 minutes until the stiffed eggwhite is cooled down a little bit

80g egg white,
stir with the sugar-almond mixture until it’s an even paste and add the pulp (I am really not sure if this is the correct word 🙂 ) of one vanilla bean

fold in one-third of the eggwhite mixture until smooth, then fold in the rest

fill the dough into a pastry bag where the opening diameter is 8mm, line a baking parchment on the baking sheet and put the dough onto it with enough space next to each other, knock lightly from below to the baking sheet to get them even and let dry at room temperature for about 30 minutes (important)

preheat the oven to 150 degrees Celsius and bake for 14 minutes

for the buttercream:
250g of butter,
mix firmly

140g confectonars sugar,
add to the butter and mix firmly

160g ground almonds sifted,
add and mix for few more minutes until it’s a light fluffy cream

put the buttercream into the pastry bag and place over each Macarons, then set the other Macarons onto them (this was for me the best part) 😉 jeeeeepppi

Voila, there we are!!!
For my ones, I should have taken more buttercream as the proportion is now that I have two-third of Macarons and one-third of buttercream, next time I will make it definitely half-half. I am already prepared for next time and can’t wait too long… 🙂