This is the perfect destination where you can discover an array of exquisite recipes for macarons and an assortment of other delectable desserts that Mauderne loves to showcase in its delightful baking classes and bespoke dessert orders.

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How To Make Basic Macarons Shells

Italian meringue makes the shell smoother and shinier. Make sure you have a thermometer to check sugar temperature as you cook it before pouring it into frothy white eggs.

Italian meringue by Mauderne

Ingredients

  • 150g icing sugar

  • 150g almond powder

  • 55g white eggs

  • 55g white eggs

  • powder colouring

  • 150g granulated sugar

  • 38g water

Steps

Start with making the Italian meringue

  1. Pour the water and the granulated sugar in a pan

  2. Without stirring, bring to boil until 118°C

  3. Simultaneously, gently start beating the white eggs and increase the speed when the sugar reaches 105°C

  4. Pour slowly the syrup into the beaten white eggs and keep beating until it cools and you get a nice peak texture

While the meringue is cooling down follow the next steps

  1. Sift/Blend Icing sugar and almond powder

  2. Pour white eggs and colouring in the bowl with the powders and start to gently fold in the batter

  3. Fold a third of the Italian meringue then add the rest meticulously

  4. Work the batter like if you want to remove the air ('macaroner') until getting a shiny and smooth consistence

  5. Fill a piping bag

  6. Pipe out regular rounds on a baking sheet

  7. Tap the trail 3-4 times to remove air bubbles and flatten eavenly the macarons shells

  8. Preheat your oven at 150°C (fan)

  9. Leave to form a crust for minimum 20min at room temperature

  10. Bake between 10 and 14 minutes depending on your oven and the round size

Tips

  • Before letting the shells crusting, delicately tap the bottom of the tray to remove air and make all shells even

  • Before you put the shells in the oven, delicately touch the top and you should feel a dried layer

  • Make sure to incorporate the sugar at 118°C and slowly into the frothy white eggs to avoid over cooking the eggs

  • During the cooking class at Mauderne, you learn how to do the 'macaronage' to get the right consistency of the batter

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Raspberry and Cream Macarons

Follow this recipe to make a delicious raspberry and cream macaron.

Raspberry macarons.jpg

 

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

  • 114g eggs

  • 50g caster sugar

  • 170g raspberry coulis

  • 175g slightly salted butter

  • 40g almond flour

Steps

  1. Make your own raspberry coulis

  2. Mix in a bowl the eggs, sugar and raspberry coulis

  3. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

  4. When the mix is about (60°C) add the butter

  5. Stir until you get an homogenous mixture

  6. Add the almond and stir until the mixture is homogenous

  7. Blend with a hand bendler for 10min

  8. Pour the cream in a recipient

  9. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

  • Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling.

  • Come to Mauderne's cooking classes to learn the tips and secrets about this delicious fillings for macarons

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