Parisian Macarons

👨‍🍳 Method

To assemble

1. 1
   Sift the almond flour and powdered sugar into a bowl, add half of the egg whites and mix into a paste.

   SifterBowl
2. 2
   In a small pot, cook the sugar and water to 118°C (245°F) (soft-ball stage).

   Small saucepanStoveCandy/oil thermometer
3. 3
   Whip' the remaining egg whites' to stiff peaks.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
4. 4
   Pour in the syrup in a thin stream while whipping. Whip' until a stiff, glossy meringue forms'.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
5. 5
   Fold' the meringue'' into the almond paste' gently, until the batter is smooth and flows like lava.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
6. 6
   Transfer the batter to a piping bag and pipe even rounds 3 cm across onto a baking sheet lined with parchment paper.

   Piping bagBaking panParchment paper
7. 7
   Leave the rounds at room temperature for 30–60 minutes, until a skin forms that isn't sticky to the touch.

   💡Test with a gentle touch of a finger: when the round no longer sticks, the skin has formed and they're ready to bake.
8. 8
   Preheat the oven to 150°C (300°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
9. 9
   Bake 12–14 minutes, until the shells are set.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10. 10
    Let the shells cool completely on the baking sheet.
11. 11
    Put the chopped chocolate in a bowl.

    Bowl
12. 12
    Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

    StoveSmall saucepan
13. 13
    Stir gently from the center outward, until you get a smooth, glossy cream.

    💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
14. 14
    Add the butter and vanilla and stir until the butter melts.
15. 15
    Cool the ganache until thick, pipe it onto half of the shells and top each with another shell.

    Piping bag