Macarons

Macaron shells with four filling options — salted butter caramel, raspberry jam, dark chocolate ganache and lavender honey ganache

Prep 1 hr
Cook 20 min
Serves 36
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The shells

  1. Toast the almond flour for 10 minutes in the oven at 150°C.
  2. Heat the granulated sugar (109 g) and water into a syrup.
  3. Gradually whip 40 g of egg whites to stiff peaks, adding the granulated sugar (3.6 g).
  4. Sift the almond flour and powdered sugar.
  5. When the syrup reaches 118°C, pour it into the whites by letting it run down the side of the bowl, while continuing to whisk at medium speed.
  6. Add the remaining 40 g of egg whites and whisk for 20 seconds.
  7. Replace the whisk with the paddle, add the sifted dry ingredients and mix on low speed for 30 seconds.
  8. Preheat the oven to 130°C, with a rack and a perforated baking sheet on top.
  9. Pipe the shells onto silicone baking mats. If the weather is humid, let them dry until a shell no longer sticks when you gently press a finger on it.
  10. Bake for 20 minutes.

Filling: salted butter caramel

  1. In a saucepan, bring the sugar, glucose syrup and water to 185°C.
  2. Bring the cream to a boil.
  3. Add the diced butter to the caramel.
  4. Off the heat, add the cream to the caramel.
  5. Return to the heat until it reaches 114°C.
  6. Refrigerate.

Filling: raspberry jam

  1. Bring the raspberries to a boil.
  2. Mix the pectin with a tablespoon of sugar.
  3. Pour the pectin/sugar mixture into the raspberries, mixing well.
  4. Gradually add the remaining sugar, stirring each time.
  5. Heat until it reaches 104°C.
  6. Pour into a bowl, add the lemon juice drops and mix well.
  7. Refrigerate.

Filling: dark chocolate ganache

  1. Gently melt the chocolate in a double boiler.
  2. Warm the heavy cream with the glucose syrup.
  3. Emulsify the cream into the chocolate in 3 additions.
  4. Add the diced butter and mix until incorporated.
  5. Refrigerate.

Filling: lavender honey ganache

  1. Bring the cream, honey and lavender flowers to a boil. Turn off the heat and cover for 3 minutes.
  2. Gently melt the white chocolate in a double boiler.
  3. Emulsify everything together in 3 additions.
  4. Refrigerate for 1 hour, then transfer to a piping bag and fill the shells.
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