Mistral Macaron
Mistral Macarons are a delightful confection that capture the essence of French patisserie. Originating in France, macarons have a rich history that dates back to the Renaissance period, with the Mistral version known for its unique twist inspired by the Provencal winds, the Mistral. This recipe provides a step-by-step guide to crafting these elegant and colorful almond meringue cookies filled with a luscious filling.
Ingredients
- Almond Flour - 1 cup
- Powdered Sugar - 1 3/4 cup
- Egg Whites - 3 large, at room temperature
- Granulated Sugar - 1/4 cup
- Salt - a pinch
- Vanilla Extract - 1 teaspoon
- Food Coloring (optional) - as needed
- Butter - 1/2 cup, unsalted (for filling)
- Heavy Cream - 1/4 cup (for filling)
- White Chocolate - 1 cup, chopped or chips (for filling)
Preparation
1. Prepare the Ingredients
Start by sifting the almond flour and powdered sugar together to ensure there are no clumps. This will help achieve the smooth, glossy exterior macarons are known for.
2. Whip the Egg Whites
In a clean, dry bowl, begin whisking the egg whites on medium speed until they become frothy. Slowly add in the granulated sugar and a pinch of salt, continuing to beat until soft peaks form.
3. Add Flavor and Color
Gently add the vanilla extract to the egg whites. If desired, add a few drops of food coloring to get your preferred hue. Beat until stiff peaks form but avoid overbeating as this can lead to a dry mixture.
4. Combine Dry and Wet Ingredients
Carefully fold the sifted almond flour and powdered sugar into the meringue using a spatula. Take care not to overmix; around 50 strokes should be sufficient. The batter should be smooth and shiny, falling in thick ribbons from the spatula.
5. Pipe the Macarons
Transfer the macaron batter to a piping bag fitted with a plain round tip. Pipe small circles onto a lined baking sheet, spacing them about 1 inch apart. Let them sit at room temperature for 20-30 minutes to form a skin.
6. Bake the Macarons
Preheat your oven to 300°F (150°C). Bake the shells for about 15-18 minutes. They are done if they have risen to form a “foot” without browning on top. Use a cooking timer to monitor accurately.
7. Prepare the Filling
For the white chocolate ganache, heat the heavy cream until just simmering. Pour over the white chocolate and let it sit for a minute. Stir until smooth. Let this cool slightly before adding the softened butter, mix until uniform.
8. Assemble the Macarons
Once the shells have cooled, carefully pair them by size. Pipe the white chocolate ganache onto one shell and gently sandwich with another.
Enjoying the Mistral Macaron
Let the assembled macarons rest in an airtight container in the refrigerator for at least 24 hours. This resting period allows the flavors to meld and the texture to improve, achieving the classic soft and chewy interior. Serve them at room temperature with tea or coffee for a true patisserie experience.
Storage Tips
These macarons can be stored in the refrigerator for up to a week, or can be frozen for up to a month. Just ensure they are properly sealed in an airtight container.
Creating Mistral Macarons at home is a rewarding culinary project that results in beautiful and impressive pastries. With patience and practice, you can master the art of making these French classics. Whether for a special occasion or simply to indulge, Mistral Macarons offer a moment of sweet elegance in every bite.