Servings: 90 macarons
Equipment
- 1 Oven
- PRV Silicone Mats
- 2 Bowls
- 1 Stand Mixer (with whipping tool)
- 1 Hand spatula
- 1 Spatula
- 1 pan
- 1 Kitchen transparent film
- 1 Sifter
Ingredients
Ingredients from WWC
- Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (4oz)
- Cluizel Mangaro Madagascar 50% Milk Couverture Chocolate Mini Grammes®
- Cluizel Kayambe Noir 72% Dark Couverture Chocolate Mini Grammes®
- Cluizel Kayambe Ivoire 36% White Couverture Chocolate Mini Grammes®
- Prova Gourmet Fusion Rum Flavored Cocoa Butter
Other for shells
- 300 g Almond flour
- 300 g Powdered sugar
- 110 g Eggs white
Other for sirop and meringue
- 200 g Sugar
- 80 g Water
- 110 g Eggs white
Ganache White Chocolate
- Cluizel Kayambe Ivoire 36% White Couverture Chocolate Mini Grammes®
- 140 g Warm Wipping cream
- 100 g Cold whipping cream
- Prova Gourmet Grade A Madagascar Bourbon Vanilla Beans (4oz)
Ganache Milk Chocolate
- Cluizel Kayambe Lait 45% Milk Couverture Chocolate Mini Grammes®
- 150 g Warm whipping cream
- 100 g Cold whipping cream
Instructions
Macaron shells
- Prepare Italian meringue: Water + Sugar in a pan. Boil it up to 114°C.
- Place first set of egg white in mixer bowl. Get it ready to mix.
- Place second set of egg white in another bowl.
- Add powdered sugar through sifter into this bowl, to avoid lumps
- Add almond flour through sifter (same reason)
- Cut Prova vanilla beans in its center. Use small spatula to retrieve vanilla beans.
- Pour vanilla beans into bowl
- Start stand mixer maximum speed
- Italian meringue: Add pieces of Prova vanilla to add taste
- Italian meringue: Retrieve the pan and pour into mixing bowl
- Keep mixing for few minutes at maximum speed. You should start seeing a thick cloud-likemeringue
- Stop the mixer, and do this test: Flip upside down the bowl. If the batter does not fall, you’re good to go.
- Pour meringue into the second bowl (the one with egg white, almond flour & powdered sugar).
- Start stand mixer at maximum speed for few minutes
- Prep your macaron piping bag: Cut at 2 inches, wrap top of piping bag on a container
- Pour batter into piping bag
- Pipe your batter on the silicone mat. The proper and best way to pipe macarons, top handpresses, bottom hand guides. If less batter in the piping bag, bottom hand can press since thereisn’t much batter left.
- Tap your pan sheet a few times to eliminate air bubbles. This step is crucial, to avoid hollowmacarons
- Voilà! Shell macaron recipe first part is done. Let your batter rest for few hours.
- The texture needs to be « dry » non-sticky to the touch texture.
- Bake your macarons at 350F for 14 minutes (temperature / timing is adjustable depending on your oven)
- Retrieve pan sheets from the oven
- Let it cool down for a couple of hours (trying to remove macaron shells too soon will cause themto crack)
Macaron ganache (white chocolate / Milk Chocolate)
- Boil whipping cream
- Add chocolate to a bowl
- Pour hot cream into bowl
- Mix vigorously until smooth texture
- Add transparent film on top of the bowl, and place it in your refrigerator for few hours to cool down
- Once done, add extra Prova vanilla beans to the filling for best taste
- Sometimes, even when cold, the filling will still be too liquid. If so, add cold whipping cream and mix it at maximum speed for 2 minutes. It should be thicker
- Special piping bag prep: Here we’ll do a double ganache. You need three piping bags
- Cut the main bag at 2 inches, and insert the two extras into it side by side. Be precise, as theyneed to be perfectly aligned to pour at the same time
- Wrap the main bag on a container
- Pour each filling into the two other bags
- Take out the tip of the two piping bags, and cut only when perfectly aligned
- Start piping your macaron shells
- Add the top shell to create the macaron
Chocolate Dip
- Add chocolate chips to bowl
- Add 30g of Prova fusion Rum
- Put a pan with water on the stove, start boiling
- Add the bowl on top (this is called « Bain-Marie »)
- Start mixing with spatula, until the mix is smooth
- Last step and most satisfying one: Dip your macarons in the chocolate
- Let the macarons rest for a day, to let the filling spread into the shells. This will create thebalanced texture of a macaron: Egg shell outside smooth inside
Notes
Pastreez has macarons shipped fresh across the country, and offers customization such as prints, colors and flavors. Their macarons are carefully handcrafted daily by French chefs, and ship fresh to your door in the entire United States. With Cluizel Paris premium chocolate, they put together this unique macaron recipe. White macarons shell with Prova vanilla beans from Madagascar, double ganache (white chocolate - milk chocolate), and a dark chocolate dip. We called it “Infinite Chocolate” because we use 3 different kind of Cluizel Paris.