The time of mincemeat pies and panettones is well behind us so it's back to macarons! Our love forever! And if Paris seems far, a culinary trip to your kitchen and this delicious recipe for the famous Ladurée Lanvin Bubblegum macarons will end in savouring a little piece of heaven;)
Makes approx. 50
Prepare: 1h 20min
Cook: 14 min
Refrigerate: 12h
Prepare: 1h 20min
Cook: 14 min
Refrigerate: 12h
Bubblegum marshmallow filling:
- 1 ¾ tsp powdered OR 5 sheets (10 g) gelatine
- ⅔ cup (120 g) castor sugar
- 2 ½ tbsp. (40 g) water
- 3 ¼ oz (90 g) inverted sugar
- 1 tbsp (15 ml) bubblegum flavoring
- ⅔ cup (120 g) castor sugar
- 2 ½ tbsp. (40 g) water
- 3 ¼ oz (90 g) inverted sugar
- 1 tbsp (15 ml) bubblegum flavoring
Macaron shells:
- 2 cups (275 g) ground almonds (flour)
- 2 cups + 1 tbsp (250 g) confectioner’s (icing) sugar
- 6 ½ egg whites, at room temp.
- 1 cup + 1 tbsp (210 g) castor sugar
- Red, plum or orange food coloring
- 2 cups (275 g) ground almonds (flour)
- 2 cups + 1 tbsp (250 g) confectioner’s (icing) sugar
- 6 ½ egg whites, at room temp.
- 1 cup + 1 tbsp (210 g) castor sugar
- Red, plum or orange food coloring
Equipment:
- Small saucepan
- Food processor
- Flexible Spatula
- Digital candy thermometer
- Electric Stand mixer
- Whisk attachment
- Piping bag fitted with ½ inch (10 mm) plain tip
- Small saucepan
- Food processor
- Flexible Spatula
- Digital candy thermometer
- Electric Stand mixer
- Whisk attachment
- Piping bag fitted with ½ inch (10 mm) plain tip
Macaron shells:
1) Combine the ground almonds and confectioner’s (icing) sugar in a food processor. Pulse to a fine powder then, sift.
2) In a clean dry bowl, gently whisk the 6 egg whites until foamy. Add a third of the sugar; whisk for about 1 minute until dissolved. Add half the remaining sugar; continue whisking for 1 minute. Add the rest of the sugar, whisking for about a minute until firm, glossy peaks form. (At this point, add the food coloring as indicated in the recipe being prepared.) Use a spatula to gently fold the sifted almond-sugar mixture into the whisked egg whites. In a small bowl, whisk the 1/2 egg white until frothy; stir into the almond macaron shell batter to moisten and soften it.
3) Spoon the batter into a piping bag fitted with a plain tip. Cover a baking sheet with parchment paper; pipe small, well spaced 1/2 inch (3-4 cm) rounds of batter onto it. Lightly tap the baking sheet on the work surface to spread the rounds. Set aside uncovered for 10 minutes to allow a crust to form. Preheat the oven to 300 °F, 150 °C, or gas mark 2. Bake the shells for 14-15 minutes.
4) Remove the baking sheet from the oven, carefully lift the corners of the parchment paper, and using a small glass, pour a little water between the paper and the hot baking sheet. Do not to use too much water or the shells will become soggy – the humidity and the steam produced will help remove the shells more easily when cold. Carefully lift half the cold shells off the parchment paper and place, flat side up, on a plate.
Macaron filling:
1) Prepare the bubble-gum marshmallow filling. If using powdered gelatine, soften in 1 tbsp (15 ml) cold water for 5 minutes. Or, soften the sheet gelatine in cold water for 10 minutes.
2) Place the sugar, water and 1 oz (40 g) of the inverted sugar in a small saucepan, only stir until the sugar dissolves then, bring to the boil. Cook until the temperature of the syrup is 230 F (110 C). Fit the mixer with a whisk attachment. Squeeze the excess water from the sheet gelatine. Combine the gelatine and remaining inverted sugar in the bowl of the mixer. With the mixer running at medium speed, carefully pour the hot syrup down the wall of the bowl into the gelatine-inverted sugar mixture. Increase the speed and continue beating for about 10 minutes until the temperature of the preparation cools to 104 F (40 C). Add the bubble-gum flavoring.
3) Spoon the bubble-gum marshmallow into a piping bag fitted with plain tip. Pipe a small mound of filling on the flat side of half the shells; cover with the remaining shells.
Refrigerate the macarons for a minimum of 12 hours before serving.
Via Harper's Bazaar
A bientot!
Something extra: The best way to accompany these delicious macarons is our favorite guilt-free hot chocolate recipe we found in the new book from the International Sweeteners Association "Multinational Recipes with low calorie sweeteners". We use Sweete Stevia.
200ml semi-skimmed milk
1 tsp cocoa powder
1–2 tsp Sweete Stevia (equivalent to 1–2 tsp sugar)
Pinch of cinnamon (optional)
Preparation:
Heat the milk in a small saucepan. Whisk the cocoa (and cinnamon) into the hot milk; add sweetener to taste. Serve immediately.
Nutrition Fatcs:
Calories 119kcal || Carbohydrate 11.65g || Protein 7.81g || Fat 5.06g
Via International Sweeteners Association
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