Macarons just like Angelina’s

I discovered Angelina back in the days when I was modeling and use to spend my days just a couple of yards away from this landmark Parisian Patisserie . You may have heard of their hot chocolate …so creamy and delicious ; Alice and I were lucky to hold a hot cup of this deliciousness just last January (check past travel posts about Paris for all the yummy details ) but what I loved the best was their XL macarons : chocolate , coffee cream , pistachio crunch , caramel … unfortunately they have stopped making this XL size and only offer mini cute one bite macarons just like everybody else . https://angelina-paris.fr/en/

Not only the XL size is way more delicious “en bouche” , a better balance of flavors and texture , crunchiness and smoothness but it is way easier to make at home !!! Making perfect La Duree powdered colored macarons require some experience and a few trials even for a seasoned baker but this is my easy way to seriously delicious , melt in your mouth macarons !

( fun facts : Macarons are gluten free , pronounced mac-a-rohn not macaroon ….macaroons are coconut type of cookies , a totally different thing and not gluten free )

First trick : I only make them in one flavor , Chocolate . Yes because everybody loves chocolate but also because it is much more forgiving if your oven heat circulation color them brown a bit more in the back or sides …no matter what , they will be brown not pink with brownish sides ! I tried the pink , the white …even with my convection oven , I always got into troubles ! So chocolate it is !

For the macarons shells: 1 pound /450 gr of powdered sugar , 2 cups /200 gr of almond meal , 6 tbs /40 gr unsweetened cocoa powder , 3/4 cup / 200 ml egg whites ( about 6 larges ) Measure to be precise , a batter too liquid will not work .

Sift Powder sugar , cocoa and almond flour together to obtain a fine powder . You may have to do it a couple of times or blend in a food processor if you are using a more coarse almond meal . The finer the better . If you only do it once like I did …you will have a slightly less smooth shell but that won’t change the taste or result .

Beat the egg whites with an electric mixer until stiff . Fold in the flour mix gently little by little making sure to have an even brown mixture . The batter should be pretty thick not to spread thin on the baking sheets . Spoon the batter into a Ziploc bag and refrigerate until ready to pipe .

Line 2 large baking sheets with parchment paper and draw 15 circles 2 1/2″ diameter . Cut a corner of the ziploc bag and pipe the batter onto each circles as evenly as possible .

Let rest 5-10 minutes before to put in the oven preheated to 400F

I can bake the 2 sheets at the same time , side by side , but if this do not fit in your oven then bake them one at a time . Do not stack them as this would not make then cook evenly .They should be firm to touch and dry and cracked on top . About 10 minutes in my convection oven . It goes fast and you may have to turn the sheets once to avoid over coloring on one side . Slide parchment on work surface to stop cooking and allow to cool down . Mine are far from picture perfect but once put together and in your mouth , you’ll forget all about that perfect round circle !

While the shells are cooking , prepare the ganache : 3/4 cup /200ml whole milk or half and half or cream , 5 Tbs /70 gr unsalted butter , 8 oz /235 gr semisweet chocolate ( not unsweetened) Using a good dark chocolate is key . I like dark Belgian chocolate from Trader Joes or Valrhona best . Chop the chocolate in small pieces . Bring the milk and butter to a simmer . Remove from the heat and ad the chocolate . Whisk until melted and smooth . Transfer to a small bowl and let cool . I keep mixing once in a while to check the texture . You want it firm enough not to spread on the baked cookies but not too firm and hard already . By the time your shells are cooked and cooled it should be the right texture for the ganache .

Now trick 2 : I spread a layer of jam on each side of the shells …sometimes I also ad some more in a nest at the center of the ganache . To make 2 flavors , I do some with seedless raspberry jam available in our shop ( seedless is important ) and orange which I flavor with some Grand Marnier …because …why not ! Spoon the chocolate ganache and press each side of the shells to allow the cream to spread all the way to the sides .

Trick 3 : That is the most important one ! DO NOT EAT the same day you make them . These would be too dry and crunchy . Allow them the rest and soak up some of the ganache moisture so they will be crunchy on the outside but moist and smooth in the center . Cover with aluminum foil and keep in a cool place but do not refrigerate ( that is too much moisture and will kill the shell ) Next day is heaven ! 3rd day is still good but the shell starts to soften . You can freeze these too . But it does not get better than home made XL second day macarons !

I serve them with fresh raspberries or with a couple of candied orange rind I had made with oranges from our yard