The Macaron appeared in Europe in the middle ages, made from sugar, almond and egg white from the very beginning. Some say that the Macaron was born in the VIIIe century in venetians monastery. They were introduced in France by Catherine de medicis for her wedding with the Duc d’Orléans. The macaron use to be eaten as individual biscuits and it’s not until 1830 that, in Paris, pastry chefs decide to stick two macaron together using ganache to create the “parisian” macaron which was later popularized by the very famous Ladurée.
They are now many different flavours of macaron like a mandarine and olive oil from Pierre hermé in Paris or lime and basil and even peach and rose! I have decided to add a festive touch to my macaron today by using Christmas spices to flavour my crème.
Watch the how to video below or visit my YouTube channel here for lots more videos
Macaron with a Christmas Spice Cream
Ingredients for the shells:
- 210g icing sugar
- 90g caster sugar
- 130g egg whites
- 150g almond meal
- Preheat the oven at 160 degrees Celsius and make sure all the ingredients are measured.
- In a food processor, blitz the icing sugar and almond meal until it is very fine. Make sure it is really fine otherwise the top of the macaron won’t be smooth.
- Sieve the almond meal and icing sugar to remove the chunky bits, and keep aside.
- Whisk the egg white to soft peak, then slowly add the sugar and keep whisking until it is all dissolved. Add the food colouring and whisk until combined.
- Using a spatula, incorporate half of the almond meal and icing sugar, mix, then add the other half.
- Gently work the mixture by folding it onto itself, making sure you scrape the bottom to get all the ingredients. Work it until it becomes glossy and form a ribbon when you lift the spatula (see video).
- Using a pipping bag with a nozzle, lay the macaron on flat baking tray lined with greaseproof paper.
- Leave them on the bench top for about 15 minutes so that a skin forms on the top. Check if they are ready to be baked by gently touching the top with your finger, if it doesn’t stick then they are ready.
- Bake for 15-20 minutes, then leave them cool down before garnishing them with the crème.
Ingredients for the Crème:
- 2 free range egg yolk
- 25 cl full fat milk
- 50g caster sugar
- 25g flour
- 1 cinnamon stick
- ½ teaspoon ground clove
- 1 tablespoon ground cinnamon
- 1 tablespoon ginger
- 2 star anis
- 1 orange peel
- 1 lemon peel
- 75g soft butter
- 1 vanilla pod, seeds out
- Boil the milk with the vanilla ( seeds and pod) and the spices.
- Whisk the egg and sugar until slightly white and fluffy, add the flour and mix until combined.
- Pour the hot milk through a sieve, whisk to combined all the ingredients, and cook for about 3-5 minutes while whisking.
- Pour the crème in large dish, spread it as thin as you can to cool it down quickly. Once cooled completely, place it in an electric blender, whisk until it is smooth and add the soft butter. Keep whisking until the mixture is glossy and smooth.
- To put the macaron together, simply pipe a little bit of crème in the center of half of the shell and put a shell on top!