2/16/08

French macaroon...




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I first tried French Macaroons in SF at Bay Bread Boulangerie. That was a year ago--I didn't know how to make them at that time. They were so good and pricey.
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My first macaroon that I made was Pierre Herme's chocolate macaroon recipe, then Ispahan. I'd made them in different flavors after that, but the best one was green tea macaroon. I liked the combination of sweet and bitter. My latest one was lemongrass-mint macaroon that I made for my co-workers last Christmas.
1
Chocolate Macaroon
- 140 g almond powder
- 250 g powdered sugar
- 25 g cocoa powder
- 100 g egg whites
1
Bittersweet Chocolate Cream Ganache
- 230 g bittersweet chocolate, chopped
- 250 g heavy cream
- 60 g unsalted butter, room temperature

17 comments:

Manggy said...

H.How can you get those macarons so perfect?! That's amazing!!
(I'm not a fan of lychees though ;)
I gave you an award on my blog! :)

Thip said...

I didn't get them perfect at the beginning though. I'd been making them so many times before I got them right the way they should be.
Btw, thank you for the award. :)

maex said...

they look brilliant (as everything on your blog does!!)! was wondering if you could share the macaroon recipes.. please? =)

Thip said...

Wow, I like you blog, Maex. I'll put up the recipes for you soon. ;)

Thip said...

Wow, I like you blog, Maex. I'll put up the recipes for you soon. ;)

Pulgarcita said...

Amazing, your blog is fantastic and your ideas incredible!! Congratulations!!

Thanks for sharing

Marta (Pulgarcita)

Anonymous said...

hi...my kids ar in paris now and told me they had flower macaroons. does anyone have a recipe for non chocolate french macaroon or can they be shipped? thanks... leslie

Thip said...

Thanks, Marta.

Hi Leslie,
I think you kids might had the flower macaroon that flavors with orange flower water. If you're not a fan of chocolate, then there're many basic recipes that you can also add rose/orange flower water.
p.s. you can order French macaroon on the internet.

Anonymous said...

Dear Thip,
your macaroons are lovely. I hope that I am not over stepping by asking you if it is possible to share your recipe for your beautiful lemongrass-mint macarrons. I love lemongrass (it's acutally my favorite spice)and it is hard to find it in a cookie.
Thank you and best regards

Thip said...

Hi Annonymous,

Thank you for interested in my exotic flavor ganache. Here's the recipe.
- 100 g heavy cream
- 1 lemongrass, thinly sliced (use only the green part)
- 100 g milk
- 30 g mint leaves, blanched
- 160 g white chocolate, chopped
- 30 g unsalted butter, room temp.

1. Bring cream and lemongrass to a boil. Remove from the heat and infuse for 10 minutes. Strain and discard the solids.
2. Blend milk and mint in a blender. Strain and discard the solids.
3. Combine 80 g. cream with 20 g milk, then bring to a scald. (Note : I added some mint solids into the mixture to increse the color. You can use 1/4 ts. mint extract instead of mint leaves and add some green color. In this case, you have to use 100 g. cream and omit the milk.)
4. Add chocolate and butter. Use hand whisk, stir until smooth.

For the shell : please check the recipe at hazelnut macaroon. You can use almond flour instead of hazelnut flour.

Anonymous said...

thank you Thip. I really appreciate your sharing. you rock! your blog is fantastic. I really appreciate your generosity.

Anonymous said...

Hey,I ran by this webpage and i'm quite curious if you can show me your recipe,if you don't mind,on chocolate and vanilla flavors if you have?it would be a big help.I'm planning to make lots of 'em..Thanks!:))

Thip said...

Please check out my hazelnut macaroon recipe, then substitute hazelnut flour with almond flour.
- Add one vanilla bean to the egg whites if you want the vanilla flavor.
- Substitute 20 gram almond flour with 20 gram cocoa powder if you want the chocolate flavor.
note : these ratio are for the macaroon shell.

Anonymous said...

Hi
i like your blog so much ....the best looking macarons!!
I just have one question do .... do you know how long you can store them and how( with filling or not)??

thanks

Thip said...

Thanks, Anony. You can store them in an airtight container and keep them in fridge up for a week or freeze them up for month. Both with filling.
If you freeze them, let them temper in the fridge. Don't temper them at room temperature, to prevent the skins get soaky from sweating.

Anonymous said...

Hi,
Your lemongrass ganache sounds wonderful. I have a question regarding your lemongrass ganache that you made. When you measured out the mint leaves did you pick off all the mint leaves or did you leave the stems attached?
Thanks so much.

Thip said...

I use the extract oil though. However, if I were using the leave, I would remove the midrib.

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