Wednesday, March 24, 2010

Could these successfully be made at home? This really must be the actual Bouchon recipe, ingredient amounts are on the large side.

Bouchon Macaron
5 1/4 cups of almond flour

5 cups of confectioner’s sugar

1 1/4 cups of large egg whites (7-9 eggs)

2 vanilla beans, scraped of the seeds

Pinch of Cream of Tartar

Combine the almond flour and sugar and set aside. 

Whip the egg whites until they form soft peaks then add a pinch of cream of tartar and continue to whip until they hold stiff peaks. Fold in the vanilla bean seeds and 1/4 of the flour and sugar until it comes together. Fold in the rest of the flour and sugar.

With a 1/2" plain pastry tip, pipe the batter into 2" circles, at least 1" apart. Let rest for 1-2 hours until the macaroons form a skin. (Very important!)

Bake for 10 minutes at 350 degrees, then rotate the baking sheet and continue to bake for 10 more minutes.

Fill with simple vanilla buttercream.

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