Chocolate Macarons with Earl Grey Ganache
“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C
The French macaron is a beautifully colored, flavored, almond meringue, sandwich
cookie. The outer shells consist of almond flour, sugar, and egg whites, which are
joined by fillings such as ganaches, buttercreams, marmalades and more. The
macaron, or macaroon in English, is often confused with the shredded coconut, moist
cookie, called a coconut rocher (meaning rock) in French.
The first macaron originated in Italy in the 16th century, perhaps by the chef of
Catherine de Medici. The word “macaron” comes from the Italian maccherone (also
where the term macaroni derives) and means fine paste or dough. This original
macaron was a simple, crispy, almond biscuit.
The macaron spread throughout France becoming popular in many regions. During
the French revolution in the city of Nancy in Lorraine, two nuns sought refuge with
other residents of the town. To earn a living, they produced macarons and became
known as “les sœurs macarons” or “the macaron sisters.” In 1952, the city honored
them by naming the street after them where their successful macaron operation took
place. Macarons from Nancy are still sold in the same location today.
Pierre Desfontaines Ladurée, of the famous Parisian tearoom Ladurée, developed the
concept of the macaron sandwich. In the beginning of the 20th century, Ladurée had
the idea of joining the two meringue biscuits with ganache. The successful Parisian
bakery, Ladurée, is known for its many flavorful macarons. Also well-known for his
macarons is Pierre Hermé whose litchi, raspberry, and rose flavored macaron named
“Ispahan” is recognized around the world, contributing to the macaron’s international
fame.
The worldwide fascination of the macaron makes this petit four an easy sell. It is
delicious, subtle, and makes great finger food. The flavor combinations are endless,
as are the possible fillings: jams or jellies, buttercreams, ganaches, fresh fruits, ice
creams or sorbets, almond paste, or caramel. The shell remains stable in the
refrigerator for up to 5 days or in the freezer for up to 1 month.
“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C
Importance of Scaling
You will notice that our recipes are measured in grams. This is not only the traditional
French way of measuring ingredients in pastry and baking but it is also the most
common practice among pastry chefs in general. In pastry, you have to be as exact as
possible, and measuring in grams allows you to do that even more so than with
ounces. For example, if a recipe calls for 4 grams of salt, that is equivalent to even
less than one fifth of an ounce! If you don’t already have one, you can find a digital
scale in many kitchen supply stores (or office supply stores), and they often measure
in grams as well as ounces.
“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C
Chocolate Macarons
Yield: 45 finished macarons
Ingredients:
Confectionery Sugar 340 g
King Arthur Almond Flour 190 g
Aged Egg Whites 170 g
Sucrose 45 g
Chef Rubber Egg White Powder 7g
Cacao Barry Cocoa Powder 20-22% Fat 25 g
Total Weight 777 g
Method:
Sift the almond powder and the confectionery sugar.
Add the cacao powder.
Robot Coupe for a few seconds if not fine enough.
Whisk the egg whites, sucrose, and egg white powder until firm.
Fold the dry mix with cocoa powder into the egg whites. Fold until the
mixture becomes shiny and somewhat loose (you should have to squeeze the
mixture from the piping bag not let it run). This process is called macaronner.
Pipe 1” diameter disks onto parchment paper and let rest for about 30 minutes
until it forms a skin.
Bake in the convection oven at 150°C/300°F for 2 minutes with the vent
closed and 8-9 minutes with the vent open.
Let cool.
“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C
Earl Grey Ganache
Ingredients:
Fresh Heavy Cream 35% 290 g
Blue Flowers Earl Grey Tea 15 g
Cacao Barry Dark Chocolate Couverture 58% 270 g
Cacao Barry Milk Chocolate Couverture 38% 50 g
Plugrá Butter 82% Fat 50 g
Total Weight 675 g
Method:
Bring the cream to a simmer. Add the tea. Cover and let steep for 5 minutes.
Strain the cream/tea mixture.
Add cream to the infusion to bring weight back to 290 grams and simmer
again.
Pour the cream over half melted dark and milk chocolate.
Add the soft peak butter and emulsify using a hand blender or a whisk,
starting from the center and working towards the sides.
“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C
Using a fine sieve, sift the almond flour and powdered sugar.
“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C
Whisk the egg whites, sucrose, and egg white powder until firm.
“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C
Mix until the macaron mixture is shiny and runs slightly (not too much).
The goal is that the mixture will fall into a smooth sphere once piped.
“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C
Pipe into the desired size.
The mixture should not pour out of the bag and will require some pressure.
“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C
Bake at 150°C/300°F for 2 minutes with the vent closed and 8-9 minutes with the
vent open.
“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C
Fill with earl grey tea ganache and close.
“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C
This was adapted from an article originally published in Modern Baking 2008.
“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C
About The French Pastry School
The French Pastry School of Kennedy-King College at City Colleges of Chicago is
the premier international institution of pastry arts education. Superb instruction,
superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy
Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility
for all things sweet and baked. The French Pastry School’s team of award-winning
instructors has grown to a faculty of many renowned chefs, including Nicole
Bujewski, Patrick Doucet, Anthony Kosar, John Kraus, Sunny Lee, Eric Perez, and
Joel Reno; Master Baker, Jonathan Dendauw; United States Master Baker, Jeffrey
Hamelman; Master Cake Artist, Nicholas Lodge; World Baking Champion, Pierre
Zimmermann; and World Pastry Champions, Patrice Caillot and En-Ming Hsu.
The French Pastry School instructs over one thousand students and pastry
professionals in hands-on classes each year and offers three main programs: L’Art de
la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du
Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week
certificate program; L’Art de la Boulangerie, an 8-week Artisanal Bread Baking
Course; and Continuing Education courses, 3- to 5-day long classes year-round for
professionals as well as food enthusiasts. Additionally, the Chef Instructors of The
French Pastry School lead demonstrations on the premises and around the country for
thousands more pastry professionals and enthusiasts.
The French Pastry School offers you the rare opportunity to learn the art of pastry in
an intimate setting, being personally mentored by masters in their field. Your skills
will be finely honed through hands-on practice and repeated exposure to the best
pastry techniques, tools, and ingredients. Our school is dedicated only to the art of
pastry, and it is our goal to be the finest pastry school in the United States, producing
the best-prepared professionals entering the industry.
The French Pastry School's programs are approved by the Illinois Community
College Board through Kennedy-King College at City Colleges of Chicago. Students
in our full-time certificate programs earn from 16 to 24 college credit hours.
“© 1994.2014 S.R.Canonne & J.A.Pfeiffer” The French Pastry School, L.L.C
