July 3rd, 2016
300 g ground almonds
300 g icing sugar
110 g liquefied egg whites
3 vanilla pods
300 g caster sugar
75 g mineral water
11o g liquefied egg whites
For the vanilla ganache:
400 g liquid creme fraiche or whipping cream
2 Mexican vanilla pods
2 Madagascan vanilla pods
2 Tahitian vanilla pods
440 g Valrhona Ivoire couverture or white chocolate
This recipe will make you think of Paris, because if you say macaron you will definitely think of Paris! And if you think about macarons, for sure the first person that will come to your mind will be Pierre Herme, because he has the best macarons! A dessert so delicate!
I will present to you the recipe for vanilla macarons of Pierre Herme!
First of all weight out the necessary quantity of egg whites into two bowls. Cover the bowls with film and pierce it with holes, using a sharp knife. It is best to prepare the egg whites a week in advance, so that they lose their elasticity. Set the bowls aside in the fridge.
Sift together the icing sugar and ground almonds. Split the vanilla pods in two. Scrape out the seeds with the blade of a knife and add them to the mixture of icing sugar and ground almonds. Pour over them the first portion of liquefied egg whites (110 g), but do not stir.
Bring the water and sugar to boil at 118 C. When the syrup reaches 115 C, simultaneously start whisking the second portion of liquefied egg whites to soft peaks.
When the sugar reaches 118 C, pour it over the egg whites before the meringue is fully formed. Continue whisking at high speed for another minute. Reduce the whisking speed to a medium speed and continue whisking the egg whites for about two minutes. You have just made an Italian meringue. Wait until the Italian meringue has cooled down to 50 C by the electronic thermometer and using a spatula, stir it into the mixture of icing sugar and ground almonds folding in the batter and stirring outwards from the middle to the sides, rotating the bowl in your hands as you stir. When the batter is just starting to turn glossy, it is ready. The batter should resemble slightly runny cake dough.
Spoon the batter into a piping bag fitted with a plain nozzle (plain No 11). Pipe rounds of batter 3,5 cm in diameter, spacing them 2 cm apart on baking trays lined with baking parchment. Rap the baking trays on the work surface covered with a kitchen cloth. Leave the shells to stand for at least 30 minutes until they form a skin.
Preheat the fan oven to 180 C then put the trays in the oven. Bake for 12 minutes, briefly opening and shutting the over door twice to let out the steam. Open the door first time after eight minutes, then a second time after 10 minutes. Out of the oven, slide the shells on to work surface.
For the vanilla ganache: Split the vanilla pods in two and scrape out the seeds with the blade of a knife. Stir them into the liquid creme fraiche with the scraped out vanilla pods.
Bring the cream to boil. Take off the heat, cover and leave to infuse for 30 minutes.
Chop up the chocolate and melt it in a bowl over simmering water. Remove the vanilla pods from the cream and wiping them off one at a time. Pour the cream over the melted chocolate a third at a time. Transfer it to a gratin dish and allow to cool. Cover the ganache with clingfilm so that the film is touching the surface. Allow the ganache to cool before putting it in the fridge until it thickens.
It is best to make the ganache one day ahead, or at least several hours before assembling the macarons.
With the help of a piping bag or with a spoon put a generous mound of ganache on to half the shells. Top with the remaining shells. Store the macarons for 24 hours in the fridge before serving. Take them back out two hours before serving to be enjoyed at the ideal temperature.