Who doesn’t love French Macarons? -and especially french LICORICE Macarons?!?!
– and who isn’t afraid of trying to make these delicacies themselves – for the first time?!
They are SO beautiful and enchanting to look at, that you conclude that they MUST be very difficult to make! – but they are not!
– you just have to follow a few basic techniques.
I tasted them for the first time when my sister and I went to the fantastic macaron boutique Pierre Hermé in Paris over 10 years ago – and I have been in love with them ever since!
So, why not use the National Licorice Day (April 6th) as an opportunity to show you how to make them yourself!
French licorice macarons
Ingredients: (makes about 20 macarons)
1/4 cup of sugar
3 egg whites
1 cup almond flour
1 2/3 cups of confectioners’ sugar
2 teaspoons of Licorice Powder
a few drops of Black food color.
– Start by lining up 3-4 baking plates with Silicone Baking Mat. (you can use baking parchment – but I find silicone mats to be the best)
(You can also buy a Macaron template – but it’s actually easier to just put your silicone mat over the template and use it for measuring to get them the same sizes)
– in a separate bowl sift almond flour, Licorice Powder and confectioners. sugar – put aside.
– Use your stand mixer, and mix the regular sugar with the egg whites, and beat until its fluffy and glossy and can hold a soft peak – it takes a few minutes.
– Add a few drops of Black food color.
– Now quickly fold (about 30 strokes) the almond-, licorice- and confectioners’ sugar into the egg whites. Don’t worry about knocking the air out of the meringue. Is a part of the process, to make the batter more runny.
– Test the batter on a baking sheet to see if it flattens immediately or holds a peak. If a peak holds, fold the batter gently a few more times and test again.
– Firmly tap the baking sheets twice against the counter to release any air bubbles.
– Let the piped cookies stand out at room temperature until they form a “hard skin” on the top and you gently can tap them without leaving marks on them.
– Bake the Macarons in a preheated oven (285 degree Fahrenheit) for about 16-18 minutes.
– Cool completely before you gently remove them and add the filling.
(The key is that the batter has to flatten like this – and then rest for 1/2-1 hour before you bake them)
2 cups of White chocolate chips
1/2 cup of heavy whipping cream
2-3 teaspoons of Licorice Powder
Melt the White chocolate chips in a bowl in the microwave – stir every 10 second until melted.
In a pot, bring the whipping cream and Licorice Powder to a boil. Be careful that it will not burn!
Add the hot whipping cream gently, and over a few times, to the chocolate and stir.
Set aside to stiften in the fridge – a few hours.
Use a Pastry Bag to pipe out the ganache on a macaron. Top with a matching macaron.
Use a little silver pearl dust to add the final touch.
They only gets getter after a few days in an airtight container in the fridge – if they ever last that long!! ;o)