This is the perfect destination where you can discover an array of exquisite recipes for macarons and an assortment of other delectable desserts that Mauderne loves to showcase in its delightful baking classes and bespoke dessert orders.
How To Make Basic Macarons Shells
Italian meringue makes the shell smoother and shinier. Make sure you have a thermometer to check sugar temperature as you cook it before pouring it into frothy white eggs.
Ingredients
150g icing sugar
150g almond powder
55g white eggs
55g white eggs
powder colouring
150g granulated sugar
38g water
Steps
Start with making the Italian meringue
Pour the water and the granulated sugar in a pan
Without stirring, bring to boil until 118°C
Simultaneously, gently start beating the white eggs and increase the speed when the sugar reaches 105°C
Pour slowly the syrup into the beaten white eggs and keep beating until it cools and you get a nice peak texture
While the meringue is cooling down follow the next steps
Sift/Blend Icing sugar and almond powder
Pour white eggs and colouring in the bowl with the powders and start to gently fold in the batter
Fold a third of the Italian meringue then add the rest meticulously
Work the batter like if you want to remove the air ('macaroner') until getting a shiny and smooth consistence
Fill a piping bag
Pipe out regular rounds on a baking sheet
Tap the trail 3-4 times to remove air bubbles and flatten eavenly the macarons shells
Preheat your oven at 150°C (fan)
Leave to form a crust for minimum 20min at room temperature
Bake between 10 and 14 minutes depending on your oven and the round size
Tips
Before letting the shells crusting, delicately tap the bottom of the tray to remove air and make all shells even
Before you put the shells in the oven, delicately touch the top and you should feel a dried layer
Make sure to incorporate the sugar at 118°C and slowly into the frothy white eggs to avoid over cooking the eggs
During the cooking class at Mauderne, you learn how to do the 'macaronage' to get the right consistency of the batter
Supernut Macarons
Follow this recipe to make a delicious and original macaron based on hazelnut and almond paste.
For approximately 30 macarons
Ingredients
50 g cacao butter
350 g Valrhona Almond & Hazelnut Praline Paste
150 g slightly slated butter
Steps
Put the cocoa butter to melt in a bain-marie.
Mix in the robot with Almond & Hazelnut Praline Paste. Then pour into a dish and keep refrigerated.
The next day, finish the cream praline.
To do this, mix the butter for 5 minutes then gradually add the praline-cocoa butter mixture.
It is read to use or to be kept in the fridge before using it
Tips
Do not hesitate to try it, this filling is irresistible
Come to Mauderne's cooking classes to learn the tips and secrets about this supernut macaron