Happy Valentine´s Day

February is the month of love and friendship so for this month we bring you some delicious macarons especially for you.  

What it is?

Macaron is a cookie soft and crunchy at the same time. Normally it is filled with ganache, buttercream or jam. The principal ingredients are almond, sugar and white eggs. 

Where they come from?

Originally they come from Italy in 1500. The word macaron comes from the italian word macaroni. Catherine de Medicis took the recipe to France. In 1660 in Saint Jean de Luz the macarons arises thanks to Adam a pastry chef. Then they were very popular in France and some pastry chefs created their own recipes at their own way, and this macarons become their gourmet speciality. The macarons were served to the king Louis XVI and Marie Antoinette. The most popular macarons are situated in Paris. So if you are going to visit Paris don't forget to try macarons from Ladurée and Pierre Hermé they were my favorites.

In May 2015 I was in Saint Jean de Luz so I tried the macaron of the pastry chef Adam. Here you can see the photos of the macarons and they used to look really different.

Recipe: 

Ingredients:

• 60 gr White eggs (1)
• 150 gr Sugar
• 150 gr Almond Powder
• 150 gr Icing sugar
• 60 gr White eggs (2)
• 50 gr Water

Process:

First you have to mix the almond powder and the icing sugar, it´s better if you do it with a processor. Then you have to sift. It is very important to obtain a fine powder. Then you have to make a syrup with the water and the sugar. You have to boil until it reaches 120 degrees. The next thing that you have to do is mix the first preparation with the number 1 white eggs, and form a paste. When you have ready the syrup you have to whipped the white eggs. When they are whipped add softly the syrup and beat at high speed until 50 degrees. Then you have to mix the paste and the merengue and the colorant that you want. Mix in surrounding form so the mix don´t waste volume. Let it rest for a few minutes. Then put the mix in a piping bag with a plain nosil above the baking sheet forming small circules. Let it rest for 1 hour until the preparation crust. Cook at 150 degrees for 15 minutes. Take ir out and let it cool. You can filled with ganache, jam or buttercream.