Next time you’re thinking about adding to the selection of sweet treats in your bakery, consider that there is a popular – and naturally gluten-free – treat that has been making a big splash state-side recently. Of course, we’re talking about the delicate and delicious French macaron, a traditional dessert with origins tracing back to the Renaissance.

Mr. Macaron (of www.mrmacaron.com) notes that the roots of these heavenly goodies can be traced back to Arabic countries in the 1400s, with early variations of the macaron taking a foothold in Italy around 1500. In the early 1800s, macarons became a favorite of the French court. As the French experimented with flavors and began adding fillings to their recipes in the 1830s, the image of the French macaron as we know it today came to be. Today, you don’t need to look far to recognize that this tiny treat is taking over bakeries everywhere.

What Is a French Macaron?

A French macaron, traditionally, includes two discs made of almond meringue, filled with a layer of ganache, fruit jam or buttercream in a variety of flavors. With such versatility, a baker’s imagination is free to explore and create unique flavor combinations to highlight their creative palate. Common flavor choices for traditional macarons include sweet tastes like chocolate, caramel and honey, fruit compliments such as raspberry, blueberry, orange or lemon, and even exotic tastes like peppercorn, chili, rose and lavender.

Making Macarons (The French Meringue Method)

While the technique for making a French macaron can take some time to master, the basic recipe is fairly straightforward. We hope this recipe inspires you to create your own unique confections and perhaps starts you on the path to offering your customers a gluten-free escape to their inner sweet-tooth’s happy place.

Ingredients:

• 100g egg whites (separated and left at room temperature for 24 hours)
• 110g almond meal (finely ground almonds)
• 165g pure icing sugar
• 60g fine granulated sugar (caster sugar)
• Powered food coloring (optional)

First, sift the almond meal and icing sugar together in a large bowl and set aside. If using a coloring, blend the powdered food color and granulated sugar together. You want this color to be intense as it will fade as it’s mixed with the other ingredients. Set aside.

Begin beating the egg whites until foamy. Slowly add the granulated sugar mixture, one spoonful at a time, until the egg whites begin to form stiff peaks. Once formed, fold the meringue mixture into the large bowl with the almond meal/sugar mixture. Gently continue to fold until the dry ingredients are fully incorporated. Your mixture should be glossy and the consistency of thick cake batter. Take care not to overmix.

Spoon your mix into a 14” piping bag fitted with a #11 tip. Pipe 1” round shells approximately 1” apart onto a baking sheet fitted with a silicone mat. Tap the tray onto the bench top to relieve any air bubbles that might be in the mix and flatten out the peaks formed while piping. Let the shells stand on the counter for 30-60 minutes or until they form a dry skin. This will help the macaron shells hold their shape and rise properly in the oven, giving them their distinctive “feet.”

Preheat your oven to 325⁰F 15 minutes before baking. Just before you’re ready to place the shells in the oven, reduce the temperature to 285⁰F. Bake for 12-15 minutes until shells are set but not browned. Once cooled, sandwich shells around the filing of your choice and enjoy!

Are you already offering French Macarons in your bakery? Has your demand outpaced your production? Empire can help! Our BabyDrop Cookie Machine is a great way to minimize labor and production costs and maximize profitability. Contact us today to see if an Empire Cookie Depositor is right for you!