SWISS MACARON RECIPE

BY
MACARON HOUSE

Introduction:

French Macarons are extremely popular and trendy, and you can find them in many respectable
pastry shops. They come in many colors, shapes and sizes, and some are even decorated. As many
would agree, Macarons are beautiful, tasty, and hard to resist!
What makes them really special in my mind is that they are a bit crunchy on the outside, yet soft and
chewy inside. they are also quite versatile and can be filled with many kind of flavored fillings to fit
almost any occasion.

INGREDIENTS FOR SWISS MACARON:

1: 66g fresh egg white (freshly separated eggs)
2: 60g Granulated sugar
3: 75g Powder sugar
4: 75g Almond flour.

Instructions:
1. Set oven to 135C if using convection oven.

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2. Sift together the almond flour and the icing sugar. whisk to thoroughly combine and set aside.
3. Wipe your whisk attachment and mixer bowl down with vinegar. om
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4. Fit piping bag with a medium round tip(wilton 12or 10) and set aside. fold the tip and the bag
and fit over a glass with the piping bag opened over the edges of the glass.
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5. Combine the freshly egg whites with granulated sugar.(for swiss meringue boil the water and
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keep the bowl of white egg and sugar double boiler warm it to 50Cto stable .
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6. Set on Medium speed for 7 minutes(if KitchenAid number 6) until the mixture is foamy and
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reach to stiff meringue. It needs to be stiff and should clog up in the whisk attachment.
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7. Once meringue is foamed detach the bowl from the mixer. Add in your almond flour mixture in
to the meringue. m
8. Start slowly folding to combine the dry with the meringue.(Macaronage process)
9. Add a drop of white food Jel coloring or any gel based color you like.(Americolor is highly
recommended)
10. Using a spatula start folding your batter. Smooth the batter on the sides of the bowl to properly
and efficiently get rid of air bubbles. Scrape the sides and bring back again together repeat until
you have reached a consistency that is thick(not runny) it should form a ribbon as it falls off
 your spatula and should hold the shape it falls in. Do not continue to mix when you get to this
point.
11. Once perfect consistency is reached pour into piping bags.
12. Using a clean (whipped with vinegar) silpat or Teflon baking sheet.
13. Bang the tray 3-4 times to remove most of the large air bubbles. If there are large bubbles
presents a cookies scribe to pop them.
14. Swiss meringue has a short resting time(indirect fan for 10 to 15 minutes)
15. Remove from the oven and let them cool before removing from the silpat.
16. Fill shells immediately or store them in an airtight container if filing later .
17. Once filled let the macaron mature for 24-30 hours before digging in.

Fillings:

Dark Chocolate Ganache:

Ingredients:
80 g Dark Chocolate
80 g heavy cream

Instructions:
1. Warm our cream in a small saucepan and pour it over your chocolate.
2. Let sit for a few minutes and then stir. once combined use a whisk to incorporate it fully.
this will make your ganache super smooth and shiny.
3. Pop into the fridge for half an hour and let it chill.
4. Once it looks thicken and pipeable transfer to a piping bag

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Pistachio Ganache :
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Ingredients:
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Heavy cream 380g
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White chocolate 205g
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Pistachio paste 62g
Gelatin mass 21g m a c a
Instruction:

1. Heat the cream with gelatin for few second in microwave.

2. Mix the melted white chocolate with pistachio paste.
3. Mix the heavy cream along with chocolate and pistachio
4. Make an emulsion with hand blender.
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 5. Leave it in the fridge for few hours to set.

Vanilla Cream Cheese:

Ingredients:

White Chocolate 70 G
Mascarpone cheese 80g

1. Heat the white chocolate in Microwave.

2. Also heat the cream cheese to have the same tempreture same as chocolate .
3. Blend it well together and add your vanilla paste to it
4. Keep it in the friedge to rest before piping.

Why is the swiss method more stable than french ?

the swiss meringue macaron recipe produces a more stable meringue that the french method for 2

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reasons:
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The additional of heat to the mixture (when whisking the egg white and sugar together over the
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double boiler) helps the proteins unfold more easily during the denaturation process.
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denaturation happens when we start whipping the meringue and it means the curled proteins are
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unfording to get organized into the meribgue structure.

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the melted sugar increses the viscosity of the syrup thatm
coats the air and water practices that
constitute the meringue making a stronger layer of protection that helps avoid over whipping broken
and deflated meringue.

Macaron Storage:
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How to store our macarons:
store them in an air tight container in the fridge for up t 5 days and in the freezer for 1 to 2 months .

All the Information above are based on my experience. if you have any question i will be happy to
troubleshoot you throuth email or whatsapp messages.

Best of luck
Macaron House
Somaya

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