The Catalan TableIngredients
Servings:
4
Ingredients
- 6 egg whites
- 275 galmond flour
- 250 gpowdered sugar
- 210 ggranulated sugar (the regular kind)
- 100 gchopped almond
Nutritional Information
Per Serving (Approx.)
Calories
928 kcal
Protein
26 g
Fat
17 g
Carbohydrates
169 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Prepare the Meringues
- Mix the almond flour and powdered sugar with a hand whisk until well combined into a fine, homogeneous powder.
- Pass this mixture through a fine sieve to eliminate any lumps or impurities, ensuring it is well sifted.
- Whip the 6 egg whites to stiff peaks; make sure they are at room temperature. To help them increase in volume, add a few drops of lemon juice and a pinch of salt. Once whipped, gradually add 1/3 of the granulated sugar while continuing to beat. Then, add the second third and beat for 1 more minute. Finally, incorporate the last third of sugar and beat for an additional minute. The egg whites are ready when they don’t drip or fall when you invert the bowl. The process of incorporating the almond flour and powdered sugar mixture into the meringue is known as macaronage. This step should be done manually with a soft, long spatula, such as a cat's tongue spatula.
- Gradually fold the whipped egg whites into the bowl with the almond flour and powdered sugar. Gently stir with a soft spatula from bottom to top and from the sides to the center, rotating the bowl as you go. Note: Avoid over-mixing, as the batter could become too liquid.
- In another bowl, lightly beat the 1/2 egg white until it begins to foam.
- Incorporate this 1/2 egg white into the main batter, stirring gently until it is well homogenized. To check if the batter is ready, perform the ribbon test: lift a spatula loaded with batter and see if the batter falls forming a smooth ribbon. If you want macarons in different colors, now is the time to divide the batter into as many bowls as colors you want, adding a bit of coloring and stirring until integrated and achieving the desired ribbon state. Keep in mind that the shade should be slightly more vibrant, as they lose intensity during baking. Use gel, paste, or powder food colorings to avoid adding liquid to the mixture.
Prepare a Template
- On a flat-based baking tray, place the template with the circles. Then, place another sheet of baking paper on top, ensuring that the first sheet is slightly visible through the second.
Fill the template circles with the dough
- With the piping bag, make small circles of batter about 3.5 or 4 cm in diameter following the template outlines. Maintain a steady pace and ensure each circle is uniform in size and shape.
- Hold the piping bag perpendicular to the baking tray and squeeze the top continuously to fill each circle. Withdraw the bag with a circular wrist movement to avoid leaving a peak of batter in the center of the macaron.
- Once all the batter has been distributed into the pieces, carefully remove the baking paper to avoid deforming the newly made circles.
- Gently shake the tray with your hands or on a flat surface for a few seconds to help the batter settle properly and eliminate air bubbles.
- Sprinkle chopped almonds over the pieces gently, ensuring an even distribution over each macaron.
Croûtage: drying of macarons
- Let the macarons rest on the tray without covering them. It is important to allow the macarons to dry a little before baking. This step aims to form a thin, dry layer on the surface of the macaron to ensure a perfect crust during baking.
- The drying time depends on the ambient temperature and relative humidity. It may take between 40 and 60 minutes. To check if they are ready, gently touch a macaron with your finger; it is at the right stage when the surface does not sink or leave a fingerprint. Be sure to always use the same macaron for the test to maintain consistency.
- When there is half an hour left until the macarons finish drying, preheat the oven to 150 ºC to ensure it is at the correct temperature when it's time to bake them.
Baked
- Preheat the oven to 150°C. Bake for about 15 minutes, until a light crust forms on the surface.
- In Cerdanya style, heat the oven to a temperature between 4 and 5 (approximately 160-170°C), and bake for 20 minutes.
- Remove the tray from the oven and, very carefully, pour a little water between the tray and the parchment paper. Lift the paper by the four corners consecutively. The steam and humidity formed on the hot tray will allow the macarons to detach easily when they are cool.
- Let them cool completely without touching them, ensuring they reach room temperature before handling.
Prepare the Filling
- Place the cream and chocolate in a saucepan and heat over low heat until it begins to boil, approximately 5-7 minutes. Stir constantly with a wooden spoon to prevent sticking to the bottom.
- Remove the saucepan from the heat and add the butter in small pieces, stirring well until fully incorporated and the mixture is homogeneous.
- Allow to cool at room temperature for about 30 minutes or until the filling has slightly thickened before using it.
Assembling the macarons
- Assemble the macarons by taking two pieces of the same size and joining them with a generous layer of filling in the middle. Ensure the filling covers the entire surface between the two halves without overflowing at the edges. Once prepared, let them rest at room temperature for about 30 minutes to set properly.
Store the macarons in the refrigerator
- Store the macarons in an airtight container in the refrigerator for a minimum of 12 hours before serving, ensuring the container is well-sealed to preserve their texture and flavor.
Stuffings
- Heat a large skillet over medium heat with a drizzle of olive oil. Add the diced onion and sauté for 5 minutes, stirring, until it begins to soften and become translucent.
- Add the chopped garlic and cook for 1 more minute, ensuring it doesn't burn. Then, add the minced meat and cook for about 8-10 minutes, until it is completely browned and the juices have evaporated.
- Add the crushed tomato and desired spices (e.g., oregano, paprika, salt, and black pepper) to the pan. Stir well to combine all the ingredients. Let it simmer for 15 minutes, so the flavors meld together.
- Remove the pan from the heat and let the filling cool slightly before using it. It's important that the filling is not too hot to facilitate stuffing the chosen foods or containers.
Ganache-Filled Chocolate
- Put the cream and chocolate in a bowl and heat it over low heat until it begins to gently boil. Stir constantly with a wooden spoon until the chocolate is completely melted and the mixture is homogeneous, for about 5-7 minutes.
- Remove the mixture from the heat and add the butter cut into small cubes. Stir until the butter is completely melted and the texture is smooth and glossy.
- Let the mixture cool at room temperature for at least 30 minutes or until it achieves a thicker and more manageable consistency.
Almond Stuffing
- Cut the butter into small pieces and place it in a double boiler over boiling water. Stir gently until the butter has a softened consistency. This may take about 5 minutes.
- In a large bowl, dilute the almond paste by mixing it well with the liquid cream until it is completely integrated.
- Add the whipped cream and melted butter. Beat with an electric mixer on high speed for about 2-3 minutes until a homogeneous and creamy consistency is achieved.
Vanilla Buttercream Filling or Any
- Place all the indicated ingredients in a bowl. Beat them with an electric mixer on medium speed for about 5 minutes, or until you obtain a smooth and homogeneous texture.
Lavender Jelly Buttercream Filling, Violet
- Prepare a syrup with the water and sugar. Bring it to a boil over medium-high heat for 2 minutes, then remove it from the heat.
- Whip the egg white until stiff peaks form. When it is halfway whipped, add the warm syrup in a continuous stream, without stopping the beating.
- Continue to beat at medium speed until the added syrup has completely cooled, which may take about 10 minutes.
- Once the mixture is cool, gradually incorporate the softened butter, continuing to beat until a fluffy and homogeneous cream is achieved.
- Finally, integrate the jelly, mixing until it is fully distributed in the cream.
Recommendations & Tricks
- Let the macarons rest for at least 12 hours in the refrigerator before consuming them to achieve the ideal texture.
- The measurements provided are roughly for 50 macarons: it is important to be precise with the quantities to ensure the best results.
- Use 6 1/2 egg whites at room temperature to prevent them from curdling when whipped.
- Measure 275 grams of almond flour and ensure it's very fine by sifting it if necessary.
- Measure 250 grams of icing sugar and sift it together with the almond flour to create a homogeneous mixture.
- Use 210 grams of granulated sugar to make a firm meringue; this will help give the macarons their characteristic texture.
- Chop 100 grams of almonds into small pieces and lightly toast them in the oven for a more intense flavor.
- Use a piping bag with a plain 8 or 10 mm nozzle to shape the macarons uniformly.
- The chocolate ganache filling can be made by melting 100 grams of 70% dark couverture chocolate and mixing it with hot cream until smooth and homogeneous.
- Allow the chocolate ganache to cool slightly before filling the macarons to ensure a good consistency and avoid it melting when handled.