Hello Hello Everyone!

There is just something about a macaron some call it ,” The French Cookie” , that makes one feel like a hopeless romantic! Is it perhaps because its originated from romantic lands, such as France? Or is Italy? But truth be told, there is actually a true romantic story behind this amazing cookie.

Once upon a time, 1533 to be exact, in the streets of Florence, in Italy. There was a noblewoman by the name of Catherina de Medicis who was also a Chef at that time. She was the one, who we ought to thank for the “Macaron”. So basically it was born an Italian , similar to the word “macaroni” . Later on in her life at the age of 14, had fallen in love & be wedded the handsome patron of arts Duc d’Orleans(that’s so OMG!). Later on her husband became the king of France known as “Henry II”, making Catherina the queen of France & she ruled there after. Not your typical Cinderella story but one for the movies right? A Chef & a Duc , totally love it!

A macaron specifically refers to a meringue-based cookie made with almond flour, egg whites, and granulated and powdered sugar, then filled with buttercream, ganache, fruit curd & these days flavored ice-creams. The delicate treat has a crunchy exterior and a weightless interior with a soft ending that’s almost nougat like in its chewiness. To add to the confusion, it’s often called a French macaron. Think its safe to say that the macaron is definitely a mix breed. So now we know.

Macarons are currently a world trend even thou they have been part of the patissiers classical repertoire for ages. This macaron recipe should be tested on your specific mixer & oven as it will vary from kitchen to kitchen.

Raspberry Macaron

Difficulty: ***

Serves: 950gr

Preparation Time: 25min

Ingredients:

500gr tant pour tant (250gr sieved fine ground almond & 250gr sieved icing sugar)

200gr castor sugar

200gr egg whites

15 drops raspberry essence

15 drops red colour

Method:

Preheat oven at 145C

1. Sieve the ground almonds & icing sugar separately & than sieve them together for the tant pour tant.
2. Place the egg whites in a clean mixing bowl.
3. Whisk on full speed for about 3min add the castor sugar at stiff peaks.
4. Add the flavoring & coloring (drop by drop) in the last 30sec.
5. Add in the tant pour tant in two batches, mix a third by third till the mixture is glossy & runs of the back of a spoon.Place in a piping bag.
6. Using a straight nossle,pipe onto a heavy metal tray squeeze in a circle shape.
7. Knock the baking tray in the bottom with your hand to make a smooth top(loosing the piping peak on the top)
8.  Bake at 145C for 14min for 3cm macarons.(smaller ones bake for less time 12mins)
9. Fill according to your liking.

Tip: For chocolate macarons take out 25gr from the ground almonds & 25gr from the icing sugar of thee tant pour tant & replace it with 50gr cocoa powder.

Bon Appetit!

Raspberry filled Macaron

Chef Tasneem Saith