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As promised a few times, I finally share this Thomas Keller Macaroon recipe with you. I’ve tried several recipes and this is the most reliable that works with various colors and flavors. I promise you it will work out 7 out of 10 times. The quality of the almond flour and egg white is very important and the result can vary immensely with identical measurements.
Here’s what you need:
- 212 grams Almond flour
- 212 grams Powdered sugar
- 82 + 90 grams Egg white
- 1 Vanilla Bean
- 236 grams Granulated Sugar
- 158 grams Water
Mise en place
Place almond flour in food processor and pulse to grind as fine as possible
Don’t process to long, or the almond flour gets sticky
Sift almond flour and powdered sugar together in a large bowl. Pour in the 82 grams of egg white and combine with a spatula. Scrape the seeds from the vanilla and add to the mixture. Set aside
Only use fresh egg whites
This is the base for your batter
Combine the 236 grams sugar and water in a small saucepan and heat over medium heat until it reaches 120C.
While the syrup cooks place the remaining 90 grams egg white in a bowl of a stand mixer. Add a pinch of sugar and whisk at medium speed until soft peaks form. When the syrup is ready, slowly pour into the egg white mixture while whisking at medium slow speed. After increase to high speed and whisk until cold, about 5 mins
Make sure you pour the syrup on the side of the bowl and it doesn’t touch the whisk.
Fold one third of the meringue into the almond mixture, then adding more until you reach required consistency
The mixture should be slightly runny like a pancake batter
Pipe and let dry at least one hour. Bake at 160 C / 350 F for 10-12 minutes
I use Silplat because the Macaroons are easier to remove after baking
Fill with your favorite ganache or buttercream
Omit the vanilla seeds when doing colored macaroons
If colored macaroons are needed, color the finished meringue before adding it to the almond mixture