Warm Soft Macarons (Macaron Moelleux Tiède)
Unknown
A variation of the classic macaron using almond paste for a flavor close to pure almond. These soft, warm macarons are reminiscent of the macarons from Saint-Émilion.
Warm Soft Macarons (Macaron Moelleux Tiède)
UnknownA variation of the classic macaron using almond paste for a flavor close to pure almond. These soft, warm macarons are reminiscent of the macarons from Saint-Émilion.
Chef's Tips
Let the macarons rest 20 minutes after the first dusting of powdered sugar.
Serve the macarons immediately after baking for the best texture.
Tools Used
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Ingredients
Macaron Batter
Finishing
Instructions
Prepare the Batter
- 1
Place the almond paste and a small amount of egg whites into the bowl of a stand mixer fitted with the paddle attachment.
- 2
Mix until the almond paste becomes supple. Add a bit more egg whites if needed to loosen the paste.
- 3
Switch to the whisk attachment. Gradually incorporate the remaining egg whites while whisking.
- 4
Continue mixing for 10 minutes, occasionally scraping down the sides with a spatula.
Shape the Macarons
- 1
Transfer the batter into a piping bag fitted with a No. 10 round tip.
- 2
Pipe circles about 6 cm in diameter onto baking sheets lined with parchment paper.
- 3
Dust the piped macarons with a first layer of sifted powdered sugar.
- 4
Let them rest for 20 minutes.
Bake the Macarons
- 1
Preheat a convection oven to 200°C (th. 6/7).
- 2
Dust the macarons a second time with sifted powdered sugar.
- 3
Bake for 7 minutes, quickly opening the oven door once during baking.
- 4
Immediately transfer the baked macarons with their parchment paper onto a work surface.
- 5
Enjoy while still warm.
Nutrition Facts
Serving Size: 1 macaron
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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