MACARON 101 VIDEO
In this vibrant online class, Chef Michel demonstrates how to make raspberry macarons filled with luscious raspberry compote. He guides you through the entire process, from mastering the delicate macaron shell to achieving the perfect foot and smooth texture. Chef Michel shares his expert techniques for incorporating raspberry flavor into both the shells and the filling, ensuring a delightful balance of sweetness and tartness. By the end of the class, you’ll have the skills to create these elegant treats, perfect for impressing guests or indulging in a sweet moment for yourself!
170 g Almond powder
210 g Powdered sugar
75 g Aged egg whites
190 g Sugar
50 g Water
10 g Glucose
75 g Aged egg whites
1 g Salt
1 g Cream of tartar
Blend the TPT in a food processor, sift it, and let dry for 24 h minimum.
Age the egg white for 24 h.
Mix the almond TPT, powdered sugar, and egg whites.
Boil the water, sugar, and glucose to 248°F (120°C).
At 239 °F (115°C), start whipping the second portion of egg whites.
Pour the hot sugar over the whites and whisk until the meringue is at 104°F (40°C). They should be stiff, but still shiny.
Fold the meringue into the almond mixture until it is a good consistency.
Pipe and let rest for 15 minutes.
Bake at 300°F (149°C) for 11–12 minutes, vent open in a convection oven.
Stand Mixer
Sifter
Bowl scraper
Spatula
Induction
Medium Sauce Pot
Whisk
Piping bag
Round tip
Baking tray
When beginning the macaronage process, check the batter's consistency often. You know the batter is ready when it is shiny, spreading, and spatula marks are not visible past ten seconds. It's better to undermix the batter as it will agitated more during the piping.
RASPBERRY MACARON RECIPE
340g Fresh or Frozen
Raspberries
170g Raspberry Puree
140g Sugar
23g NH Pectin
500g Sugar
30g Lemon Juice
5g Gelatin (200 bloom)
35g Water
Bloom the gelatin with the water
In the pot place the whole raspberries, raspberry puree, large
scaling of sugar and heat to 40°C-50°C/104°F-122°F
Combine the small scaling of sugar with the pectin.
Once the raspberry mixture reaches temperature, whisking
the pectin-sugar mix slowly.
Cook the raspberry jam to 106°C/222°F whisking nonstop.
Add in the lemon juice and mix for thirty second still on high
heat.
Turn off the heat and add in the gelatin along with an residual
water the gelatin did not soak. Stir to dissolve.
Transfer a hotel pan and cool in the fridge.
Large pot
Thermometer
Whisk
Hotel pan
Rubber spatula
This particular marshmallows are egg white based and allow for a softer and lighter texture than non-egg white based marshmallow. Be sure to wrap the marshmallows delicately around the cupcake as they are sensitive!
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