Tag Archives: French Recipes

French Macarons 10 Easy Steps Recipe


10 Easy Steps Recipe to Make French Macarons

It’s amazing how these delicious bites of heaven only contain 3 basic ingredients: almond flour, sugar, egg whites. Here are ten (10) easy steps to making authentic French Macarons. The possibilities are endless when it comes to the filling, the traditional filling is buttercream and you can also make a ganache.

Ingredients for the Macarons

  • 1 cup /150 grams ground almonds aka almond flour
  • 2/3 cup/75.3 grams powdered sugar
  • 2 medium egg whites, at room temperature
  • 1 pinch salt
  • 1/4 cup/50 grams granulated superfine sugar
  • 1 or 2 drops food coloring (if desired)

Ingredients for the Filling – Basic Buttercream

There are a variety of fillings from buttercream, to ganache with infinite flavor possibilities  from traditional to the more exotic (vanilla, chocolate, coffee, caramel, pistachio, Nutella, mango, orange, lemon, lavender, thyme, jasmine etc…)

  • 1 1/2 cups/340.5 grams unsalted butter, softened
  • 1 cup/150 grams of powdered sugar

 

Preheat oven to 300 F/140 C

Easy Directions

Step 1 – Mix the almond flour and powdered sugar together

Step 2 -Whip the egg whites, salt and sugar into a firm meringue consistency

Step 3 -Incorporate the almond mixture into the meringue gently folding

Step 4 Fill with the macaron mixture in a 1/3-inch (1cm) nozzle piping bag,

Step 5 – Pipe 1.5 inches rounds of Macaron mixture on a baking tray covered with parchment paper (or use a silicone mat)

Step 6 -Tap baking sheet on counter to eliminate air bubbles and let stand 15-60 minutes

Step 7 – Bake about 20 minutes

Step 8 – Make the filling mix the butter and powdered sugar

Step 9 – Fill a piping bag with your choice of filling

Step 10 – When cool assemble the macaron with filling in between

 

This is a cool silicone mat baking set to make your macarons:

 

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French Culture & Lifestyle in the USA 

Galette des Rois Easy Recipe


This is an easy Galette des Rois recipe for Epiphany that I’ve made several times at home and it is delicious. This is a basic list of ingredients that I adapt depending on if I am using almond paste or almond flour (grounded blanched almonds).

Basic Ingredients

  • Pepperidge Farm Puff Pastry Sheets (aka pâte feuilletée)
  • 2 cups (or more)  almond meal/ or almond flour*
  • 3/4 cup unsalted cubed butter
  • 2/3 cup sugar
  • 3 large eggs  (2 for almond filling +1 for eggwash on top)

Optional Ingredients 

  • 2 tbs almond flour (or regular flour)
  • 1/2 tsp vanilla
  • Zest of 1/2 orange
  • some rum (optional)

Don’t forget your fève which can be a trinket, bean or whole almond.

*NB: To make the almond powder or almond meal you can use blanched almonds or make your own with natural almonds that have been boiled in water for 1 minute, drain, cool, and peel off almond skin. As a big fan of Pâte d’amande, I’ve also used 7 oz almond paste instead of almond flour and adapted the recipe using less sugar.

 

Easy Directions

Step 1 – Use thawed puff pastry dough, roll out and cut into 2 circles (use a plate or round disk) and refrigerate till ready to fill or make your own pâte feuilletée

Step 2 – Make the crème d’amande filling, whip together butter cubes at room temperature with the sugar, add eggs one at a time, incorporate the almond flour (or soft almond paste), vanilla, orange zest, rum, and mix well to a creamy consistency, voilà!

Step 3 – Put it together, place the almond cream mixture in the center of the bottom puff pastry circle and spread leaving about an inch all around (add the fève, trinket or plain almond) and cover with the second puff pastry circle. Pinch together the two dough circles and flatten with spoon or dull side of the knife.

Step 4 – Decorate the top of the galette as you wish with a sharp knife and make little air holes around, brush with egg wash

Step 4 – Bake about 20-30 minutes until puffed and golden at 385F or 185C, let cool a bit

Step 5 – Enjoy warm!

 

 

*** Approximate U.S/ Metrics Baking & Cooking Measurements 

For reference 1 stick of butter is 1/2 cup butter or about 4.0 oz

Cups  Grams (g) Ounces (oz)
1/8 cup 20 g 0.7 oz
1/4 cup 40 g 1.3 oz
1/3 cup 50 g 1.8 oz
3/8 cup 55 g 2 oz
1/2 cup 75 g 2.6 oz
5/8 cup 95 g 3.3 oz
2/3 cup 100 g 3.5 oz
3/4 cup 115 g 4 oz
7/8 cup 130 g 4.6 oz
1 cup 150 g 5.3 oz
2 cups 300 g 10.6 oz
4 cups 600 g 21.2 oz

 

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French Culture & Lifestyle in the USA