The Holidays inspire giving and spending more time with family…and baking! All over the world, people spend their holiday season with friends and at home whipping up their favorite tried and true cookie recipes. These recipes come from grandmothers and cookie parties and hidden pages of dusty cookbooks, and, don’t forget, your favorite cooking blogs! But what about those delicious treats that you buy for others or are lucky enough to be gifted, what if you could make some of those at home for yourself and loved ones.
One of my favorite treats any time of year are the light and scrumptious French Macarons. They are so tasty and decadent and airy enough to leave you feeling not the least bit guilty. Okay, maybe a little, but they are totally worth it.
Top 10 North American Pastry Chef Tariq Hanna from Sucré New Orleans has released his top secret French Macaron recipe for you budding pastry chefs at home. Once you have tried these delicious bites at home, you will be making them time and time again, your friends will be demanding it!
If these Macarons sound delicious but you would rather keep your kitchen tidy, don’t hesitate to head on over to Sucré’s website to purchase a variety of macaron flavors or one of their delicious king cakes! Sucré offers seasonal and traditional macarons. Don’t forget to share with your friends.
- 250g TPT = almond powder and icing sugar – sifted
- 100g sugar
- 100g egg white
- 25g sugar
- * add color as desired
- 200g pistachio paste or other flavoring
- 200g butter cream
- * Amounts of flavors, pastes etc. will vary with personal taste
- To make the macarons, sieve the sugar and the TPT very fine. Put aside.
- Now whisk the egg white together with the second part of sugar at middle speed.
- Gradually whisk the egg white mixture to become very stiff. * if cooking the sugar for the meringue cook to 245° F and follow the standard procedure for making a cooked meringue adding color in the end.
- * Add natural powder color
- Fold the TPT mix into meringue.
- Setting: With a whole nozzle pipe, pipe small discs on a baking parchment. Bake for 2-3 minutes at 200° C/ 392° F closed, 8-10 min at 170° C/ 338° F open. Remove from the oven and let the macarons cool.
- Whisk the pistachio paste with the butter cream and pipe the mix on the macaroons.
- Pipe the filling between two macarons and sandwich them.
Please let us know how this extra special recipe works for you and how it wins over your friends and family.