Macarons Recipe

Macaron Recipe by Christian Hümbs 

Who is Christian Hümbs? Learn more about him and our collaboration in this blog.

Ingredients: 

For the Macaron Shells:

• 300 g ground almonds
• 300 g powdered sugar
• 40 g cacao powder
• 100 ml water
• 220 g egg whites (from about 6 medium-sized eggs)
• 340 g sugar

For the Baileys Ganache:

• 75 g Baking & Cooking Drops Dark 71% - Oswaldo 
• 100 g Baking & Cooking Drops Milk 41% - Pasiona
• 100 ml heavy cream
• 30 g glucose syrup
• 30 g Irish cream liqueur (e.g., Baileys)
• 30 g butter

Additional Equipment:

• Stand mixer
• Digital kitchen thermometer
• Baking sheets lined with silicone mats or parchment paper
• Piping bags with round nozzles (6 mm and 8 mm)

Preparation: 

1. In a bowl, combine the almond flour, powdered sugar, and cocoa powder. Sift the mixture to ensure a fine texture. Add 110 g of egg whites and knead everything using the dough hook attachment of a stand mixer until it forms a marzipan-like consistency. For a deeper chocolate tone, you can add one or two drops of brown food coloring and mix it thoroughly.
2. In a stand mixer fitted with the whisk attachment, beat the remaining egg whites (110 g) with 40 g of sugar on medium speed until soft peaks form. Meanwhile, heat the remaining 300 g of sugar with 100 ml of water in a saucepan to 113°C, checking the temperature with a sugar or digital thermometer.
3. Slowly pour the hot sugar syrup in a thin, steady stream into the whipped egg whites while the mixer is running. Ensure the syrup doesn’t hit the sides of the bowl. Continue whisking the mixture on medium speed until it cools to room temperature.
4. Add one-third of the meringue to the almond mixture and fold gently with a spatula until smooth. Incorporate the remaining meringue in two additions, folding gently until a glossy, pipeable batter forms.
5. Preheat the oven to 140°C (fan). Line two baking trays with silicone baking mats or parchment paper. Transfer the macaron batter to a piping bag fitted with an 8 mm round nozzle. Pipe 4 cm circles onto the trays, leaving 1–2 cm of space between each. Let the macarons dry for about 8 minutes or until the surface is no longer sticky to the touch.
6. Place one tray in the preheated oven immediately to prevent temperature loss. Bake on the middle rack for about 15 minutes. The macarons are done when they have a smooth, firm shell and a "foot" at the base. Remove from the oven and allow them to cool on a wire rack. Repeat the process with the second tray. Store the cooled macaron shells in an airtight container at room temperature until ready to use.
7. Finely chop the dark and milk chocolates and place them in a heatproof bowl. Heat the cream and glucose syrup in a saucepan until it just begins to boil. Pour the hot mixture over the chocolate and stir with a wooden spoon until smooth and shiny. Stir in the Irish cream liqueur.
8. Cut the butter into small cubes and blend it into the chocolate mixture using an immersion blender. Cover the ganache with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 24 hours.
9. Remove the ganache from the refrigerator about 30 minutes before use to bring it to room temperature. Transfer it to a piping bag fitted with an 8 mm round nozzle. Pipe a dollop of ganache onto the flat side of one macaron shell, then gently press a second shell on top to create a sandwich.
10. Store the filled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to mature. Bring to room temperature before serving for the best taste.