The reason I’ve named it double treat is because if you’re using egg yolks for Crème brûlée then might as well use the egg whites for the French Macarons.
Crème brûlée
2 cups heavy cream (35 %)
1/2 cup milk
1/4 cup sugar
4 egg yolks
1 vanilla bean- slit and remove the vanilla bean
Makes 6 (depending on the size of the ramekins you have, you might get an extra one ?)
Preheat the oven at 350 Fahrenheit. Take a roaster pan, line it with paper towel (to avoid the ramekins displacing) put six ramekins on it, pour water in the roasting pan, 1/4 way up.
Heat the cream, milk and vanilla bean till warm and well mixed, don’t boil. Whisk egg yolks and sugar.
While continuing to whisk the egg yolks and sugar slowly in a stream, pour the cream mixture in it.
Mix well and pour into the ramekins. Bake for 40 minutes or till firm.
Remove, let it cool before refrigerating.
When ready to serve, sprinkle 1 teaspoon sugar on the cream, make sure to have a nice even film on the surface of the cream. Using a fire torch evenly caramelize the sugar till golden (I like to use my turntable to evenly turn the cream).
If you don’t have fire torch, you can put it under broil ( grill ,used in some parts of the world) till you get a nice caramel crust on the top. Let the creme stay in the water bath, this will prevent it from being cooked further.
Serves 4.
As I was glazing here with the fire torch, the gas finished in the torch ? that’s why the caramel is not dark. Make sure the torch is well filled and caramelize the sugar well.
To be honest I’ve never had a store bought French Macaron. There’s always a hype about something new in the market and for the love of baking I had to try making my own. Of course like everything there is failure and success till you get the right recipe (or you play with a few) and technique. Got good and not so good feedback from family and friends before coming to the right recipe and technique below. Hope your turns out with success with every batch you make!
I got my template from below link-
https://www.template.net/design-templates/print/macaron-template or from
getcreativejuice.com
- Line 3-4 baking cookie sheets with parchment paper. I like to use heavy bottom ones.
- In a food processor, grind or blend the almond meal and icing sugar. This will make it very fine and mix as well.
- Place the egg whites and cream of tartar in a stand mixer bowl. Using a whisk attachment whisk till frothy, and with the machine running add the granulated sugar in a stream.
- Continue whisking on medium to high speed. When the egg white mixture is at soft peak, add color and flavoring of your choice. Continue whisking till it forms stiff peak. When you lift the attachment, the peak should have a slight curve.
- Fold in the almond mixture in thirds, using a spatula. Continue folding even after the almond mixture is well incorporated (fold gently). At this point you shouldn’t see any air pockets.
- The batter should droop down when you scoop and tilt the spatula (yay! You’ve reached the right consistency). I like to rest the batter for at least 5 minutes before filling it into the piping bag (baker’s secret).
- Spoon the batter into a pastry bag fitted with tip 5 round tip. Pipe the batter about 1 inch apart, using the template as a guide. Slam the baking sheet hard on a table or counter top ( I always keep a folded towel or tablecloth to reduce the noise) to get rid of the air bubbles. Let the macarons rest for 30 minutes till it has formed a skin (should not come on the finger when lightly touched).
- While the macarons are resting, preheat the oven to 330 Fahrenheit. Bake one sheet at a time for 10 minutes on the center rack until they are puffed, have a foot and are firm on the light touch. Remove and let it cool completely (you’ll be tempted to touch or lift, don’t!)
- When cool, fill with buttercream or ganache. Enjoy !
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