Classic French Macarons

Today’s recipe is probably the most difficult recipe you will see on the blog but I had to share. I’m not sure if it’s the rainbow of color, the infinite list of possible flavors or the adorable two-bite size but I never have enough of those classic french macarons.

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It is definitely not the easiest pastry to make but with the good recipe and some patience you will do great, believe me !

Ready for the challenge?

Ingredients:

Meringue:

  • 80g (40gx2) egg white, at room temperature
  • 20g white sugar
  • 1 pinch of salt

For the sirup:

  • 100g sugar
  • 35g water

Mix of Almond Meal:

  • 100g almond meal
  • 100g powdered sugar
  • food coloring of your choice

* I recommend using grams and only grams for this recipe. You will need to be really precise and so it is best to use an electronic scale.

Utensils:

  • 2 baking sheets
  • parchment paper
  • template for macarons, here
  • cooking thermometer
  • electronic scale
  • mesh shieve

Method:

1 . Separate the egg whites: Weigh 40g egg whites 2 times and store them in the kitchen at room temperature in 2 small containers covered with plastic wrap.

2 . Prepare the almond meal mixture: grind almond meal with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture through a mesh sieve. This step is very important because it will define the smooth look of your macaron shells. Set aside.

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3 . Preheat the oven to 290ºF and position 2 racks in the lower section of the oven. Line 2 rimmed baking sheets with parchment paper.

4 . Place egg whites in the bowl of a stand mixer (or use a hand mixer), and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar 1 tablespoon at a time until fully incorporated.

5 . Meanwhile, prepare the syrup. In a small pan, add 100g sugar and 35g water. Stir a little before turning to heat on over medium heat and immerse the cooking thermometer in it. Wait until the syrup increases temperature up to 230°F.

6 . When the syrup is at temperature, slow down the bowl mixer and slowly incorporate the boiling syrup by slowly pouring it on the edges of the bowl.  Continue to beat the egg white mixture for 10 minutes to let it cool.

7 . Add the last 40g egg white into the almond meal mixture and the food coloring of your choice.

8 . Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.

9 . When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, scrape batter from the sides to the center. You will need to repeat this until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula making like a « ribbon »

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10 . Pour batter into a pastry bag fitted with a 0.4-inch tip. On your prepared baking sheets, pipe out 1-inch rounds in the circles.

*You can place a macaron template under your parchment paper to help you make regular macarons. You can find my template here.

11 . Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 20 minutes.

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12 . Bake for 13 minutes and then remove them from the oven, and let it cool. When fully cooled, assemble the macarons with your choice of filling. For those ones I chose strawberry jam !

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Mushrooms and Peas Risotto ~ Gluten Free

Hello there!

A simple but excellent risotto. Like all risotto, it requires a special attention while cooking.

Cooking Time: 18-20 minutes

Ingredients:

  • 5 cups low sodium vegetable stock (or chicken stock)
  • 2 tablespoon of unsalted butter
  • 1 shallot, finely chopped
  • 1 lb of button mushrooms
  • 1  cup of rice special risotto (type Arborio)
  • 1/4 cup dry white wine
  • 1 cup of fresh peas (frozen can work as well)

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Methods:

1 . In a medium saucepan warm vegetable stock over low heat.

2 . In a bigger saucepan, melt 1 tablespoon of butter and cook the mushrooms cut into 1/4″ slices. When they start to brown, set aside.

3 . Add the last tablespoon of butter in the same saucepan and add the shallot. Add the rice and let it cook for 1 minute. Then, add the wine and stir until it is absorbed for about 2 minutes.

4 . Bring to a boil and reduce to medium heat. Add the mushroom and the peas. Ladle in 2 cups of warm stock and continuously stir until rice absorbs most of the liquid. Repeat until you have used all the stock. It should take 18-20 minutes for the rice to absorb all the liquid.

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Pour la version française c’est par ici: Risotto aux Champignons de Paris et Petits-Pois

Citrus and Orange Juice

Hello everyone,

Feeling tired or simply looking for a drink full of vitamins? Boost your day with this multivitamin juice! Try to start your day with my citrus and orange juice. You’ll feel more energized during the day and let’s be honest this juice is delightful !

Prep time: 10 min

Ingredients for 2 drinks:

  • 1 grapefruit
  • 1 lime
  • 1 lemon
  • 2 blood oranges
  • 2 oranges

Juice the oranges, the lime, the lemon and then the grapefruit. You are ready to go !

Pour la version française c’est par ici: Jus d’Agrumes

Mini Potatoes au gratin – Gluten Free

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Happy New Year! I hope you had a great time with family and friends as well as plenty of good food !

Today’s recipe is really easy and simple but so delicious! This mini potatoes au gratin is a perfect side dish for read meat or even fish.

Hope you will enjoy xx

Prep time: 15 minutes
Cooking time: 1 hour
Supplies:
  • mandoline slicer (if you don’t have one you can just chop the potatoes with a knife finely, it will just take a bit more time)
  • 4 mini casseroles or ramekins (or even a muffins/cupcakes tray)
Ingredients for 4 mini casseroles
  • 500g of potatoes – (6 medium potatoes)
  • 1 egg
  • 300 ml (1 1/4 cup) of milk
  • 50 ml ( 1/4 cup) of heavy cream
  • 1/2 cup of shredded gruyere or swiss
  • 1 tablespoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of ground nutmeg

Preheat oven to 320 °F. Peel the potatoes and finely chop them with a mandolin (or a knife). Once all the potatoes are chopped, divide the potatoes in thin layers in the mini casseroles, while making sure to separate them from each other.

In a bowl, beat the egg, the milk and the heavy cream. Add the ground nutmeg,the salt and the pepper. Pour this mixture over the potatoes and sprinkle with shredded cheese. Cook for 1 hour.

Pour la version française c’est par ici : Gratin de pommes de terre facile