cassis macarons...

As I promised, here's the recipe and technique that I learned from Chef Michel at Lycee le Castel in Dijon.   I was lucky enough to join the class twice. Like I said, Chef Michel was so kind. He liked to teach and shared his experience. I get annoyed when someone saying that he/she can't share his/her recipes. How do we learn or improve with this attitude? I was once had to work with someone who was supposed to teach me, but this person tried so hard to keep everything secret.

Anyway, back to my macarons. Although I was taught to sift the ingredients to make the smooth macarons, but I felt like making a bumpy ones--so I didn't sift them. Using the French meringue in this recipe was way easy than the Italian meringue. I know, most of my Macarons in the past were using the Italian meringue. I liked how stable and reliable the outcome was. But one thing that bother me was sometimes they got hollow inside the shell.

For this recipe, there was no hollow inside. The texture was really nice, crispy on the outside and soft inside. As usual, I baked them on a sheet pan lined with silpat. They came out with perfect feet. If using parchment paper, then double the pan up.
1 sheet pan

for the shell
- 150 g almond flour
- 200 g powdered sugar
- 45 g egg whites
- 33 g sugar
- 55 g egg whites
- a pinch of food coloring powder, red

for the filling
- 50 g unsalted butter, softened
- 125 g powdered sugar
- 50 g cassis preserve


for the shell
1. Preheat the oven to 325 degrees.
2. Create “Mass” by mixing almond flour, powdered sugar and 45 g of egg whites together in a bowl with a big spoon.
3. To make French meringue: whip egg whites in a mixer on medium speed until foamy. Add 1/3 of sugar and continue whipping for 15 seconds. Slowly add the rest of sugar in additions, continue whipping to stiff peaks. Add food coloring and whip for 15 seconds.
4. Fold in 1/3 of meringue into “Mass” to lighten the mixture.
5. Fold in the rest of meringue.
6. Place into a pastry bag with plain tip# 4, pipe 1" diameter circles on a sheet pan lined with silicone mat.
7. Rest for an hour to form skins.
8. Double the sheet pan and place into the oven. Lower the oven temperature to 300 degrees.
9. Bake for 10-12 minutes or until the shells are firmed to the touch, rotating half way through.
10. Cool them on the sheet pan.

for the filling
1. Cream butter and powdered sugar together in a mixer.
2. Add preserve, mix well.
Here are some notes from the class.
- Weigh the almond flour and leave it to dry out overnight.
- Sift the almond flour and powdered sugar together, discard the solids left in the sieve.
- Double the sheet pan.
- Freeze them immediately for 1-2 minutes after baking so that they come out from the parchment paper easily.


Dragana said...

These macarons look fabulous! I respect chefs and people that share their recipes and techniques more than those who don't.
Do you grind your own almonds? I always buy them raw and use my old-fashioned grinder. I'm going to try it and I'm sure I'll get a nutty texture, but that's not always a bad thing!

Thip said...

Thanks, Dragana. I use the almond flour, it's already grind.

Manggy said...

No combination of flavors?? :( Anyway, these do look good - I will have to try the French method soon, just for comparison (also in the midst of reviewing a book).

OakMonster said...

'waddee ka! Follow you over at the suggestion of P'House. :)

Hmmm. Macarons. I'm still to intimidated to try. First I must conquer the fear of making caramel. Then macarons!

bake-aholic said...

ก้อยชอบแบบเฟรนช์ค่ะ เพราะเนื้อข้างในจะดีมาก แบบอิตาเลียนเนี่ย ลองทำดูแล้ว ขึ้นไม่ค่อยสวย แล้วก็เป็นโพรงใหญ่ด้วย...ไม่ค่อยได้ทำค่ะ ทำทีไรล้นตัวโก่งทุกที...ปล.เบื่อคนหวงวิชาเหมือนกันค่ะ ไม่เข้าใจเล้ย

Chris said...

Sounds and looks great! The 1st batch of the egg whites..do u mix it in with the ground almond as is or is it whipped? Thanks! Will try this when I hear back.

Thip said...

เข้าใจก้อย...พี่ต้องปรับสูตรเวลาทำด้วยอิตาเลี่ยนเมอแรงค์ โดยเพิ่มอัลมอนด์เข้าไป...

Yes, Chris--just mix the whites in, don't whip it.

Thip said...

I know, Mark. They don't like the mix version. :D

Waddee kha, Oak. I think making macarons might be easier than making caramel. :)

Nadia said...

Hi Thip
Just came across your blog and it's very nice and warm place to search through recipes and look at your personal photos.
I've tried few attempts making macarons. I think a couple of attempts failed but the rest very ok (since i've never tried real macarons from any cafes, i can not tell how exactly their suppose to be)
I have a question. Do you have a successful translation of measurements to cups, tsp or tablespoons? I don't own a digital scale yet, and I always screw up on translating grams to cups, and have to improvise as I go. If you have a recipe in US measurements, please share!!

Also, I live close to SF (Sacramento) do you plan to make some step by step classes where people can learn recipes and tricks from you? I would love to attend.


Phuoc'n Delicious said...

Very impressive! I love the bold red colour of these macaons. Thanks for sharing Thip. I still need to nail these macarons. Yours are always perfect

Thip said...

You're welcome, Phuoc. :)

Nadia, I'll remember to convert the ingredients into cups next time. If you need to do it soon, check out Anita from Dessertfirst. I think she uses cups in her recipe.

Thip said...

Nadia, I'm planning the macaron class on the weekend next month. Email me if you're interested. Thx.

sarah (Catch A Cub In Its Den) said...

i like the look of your "bumpy macarons". it gives them character and does not detract in the slightest!

Stephanie - Wasabimon.com said...

Hello! I'm curious about why you add some of the egg whites to the sugar and almond flour before mixing in the meringue. I've made macarons a bunch of times and never done this, and I'm wondering what this does to the texture or stability of the macaron batter?

Thip said...

Hi Steph,
It's just another technique. In my experience, it's more like preventing too much air into the batter, and reduce the amount of folding.

Jam said...

great timing. Haven't checked your blog out for a while. I'm waiting for my macaroon cookbook and will start the macaroon madness in Austin soon. Wish I were closer to you so I can come take you class. Have to keep reading and drooling. Thanks Thip.

LearnToBake said...

Hi Thip,

Thanks for sharing the recipe. I wish I loved in CA. My macarons always had tall feet while they are in the oven, but they're shrink a lot when I took it out. What did I do wrong, please advice.


Thip said...

Normally, the foot drops a little bit after remove from the oven. However, this might not be the only one reason. It might be the inside shell doesn't set yet, so it collapses during the cooling time.
Check out this link, you may find the answer. http://notsohumblepie.blogspot.com/2010/04/macarons-101-french-meringue.html

Michelle @ Greedy Gourmet said...

Ugh, I don't like people like that either. The only reason they don't want to share their knowledge is because of their own insecurities, thinking that if they give away what they know it will devalue them. That's my theory anyway!

Interesting looking macarons!

Thip said...

Yes, I didn't sift the dry ingredients. :D

Thip said...

If you want the smooth macaron, sifting is a must. ;)

milkitten said...

Hi, I have a question about the powdered sugar using in the recipe of macorons. Does powdered sugar need to be "pure" powdered sugar? I mean some of powered sugar might have some corn starch in it. I've made macarons for three times...I succeeded at the first two time, but I failed the last time which it came out without lace skirt and being flat with many little holes on the surface. It might because I baked them when the skins are just formed. But I've also heard that the powdered sugar which mixed with corn starch might lead to fail, is that true?

Thip said...


The cornstarch only dulls the macaron, it won't cause the macaron to fail.
You might want to rest the shells longer before baking them so that they will rise up and form the feet nicely.
To prevent little holes, bang the sheet pan down on the counter to get the air out of the batter before baking. Also make sure you whip the meringue properly--firm and glossy.
I hope all these tips will help solve the problem.

Gale Reeves said...

Do you measure the egg whites immediately after breaking the egg and separating the white, or do you air dry the whites a few days and then measure the whites when baking? thanks

Thip said...

Gale, I measure the egg whites after the air dry step.

Melanie said...

Your macs look gorgeous!

I have had the hollow problem no matter what recipe I use to make the macarons. I was about to give up when I found this page. I will give it another try to see if this method works. Do I still have to double the pan if I use silicone sheet? Thanks!

Thip said...

Melanie, I do double the pan with silicone mat, but one pan is also work.

Melanie said...

Thanks, Thip! I will try and let you know how it turns out.

Thip said...

I didn't see the hollow question, sorry. To prevent the hollow shell, you need to deflate the meringue when you fold it into the batter.

Melanie said...

Hi Thip

I tried your recipe today. They came out spreading flat with very little feet but the good thing is they are not hollow! I have no idea what went wrong here. I may give it another try. I had problem folding the meringe into the "mass" it looks like the mass is very thick so I have to mix quite hard to get the meringue incorporated into it. Any suggestions? Thanks!

Melanie said...

Oh one more question!

Which oven heat setting should I use? Both upper and lower heat or lower heat alone? With or without fan running? Thanks!

Thip said...

The batter for this one is thick, it takes some time to fold. But it shouldn't spread flat. You might have over folds the batter.

Thip said...

I use both with fan, but your oven might work differently than mine. I used conventional oven in the past with bottom heat and no fan--it also worked.

Crispycrepe said...

I love your macarons!!! I have been into making macarons lately, however I haven't had a satisfied result yet. How I wish you could hold classes in So Cal. Would love to attend!

Sydney said...

I attempted this recipe and I was able to accomplish having no hollows and lovely feet but the problem I had was that the shell was very thin and soft not crunchy or hard. What could have gone wrong here?

Thip said...

You may have to dry the shells longer until they feel firm to the touch.

Sydney said...

Thanks! I had them resting for an hour and they were pretty firm to the touch before putting them in the oven. Will try again!

Thip said...

Bake them a bit longer at a bit higher temp.


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