Macarons 101

Dulce de leche macarons with crunchy almond

I know I have not been very talkative lately. But I’m still here, not for long, though. Tomorrow I’m going to Paris to spend a few days over there with my husband.

To leave you on a high note and to start frenching up things, I’m posting the macarons I made today for the children (and us).

The base is the same for all three types, the only thing that varies are the fillings. In this post you have the recipe for the macarons, the template and the white chocolate ganache. I used raspberries then, today the chosen fruit was mango; Spanish mango actually; it was very very good (who would have thought!!).

Withe chocolate macarons with mango

The other two ganaches are chocolate and dulce de leche with crunchy almonds. Both very easy to make (actually, I bought a jar of dulce the leche 😉 ).

See? The macarons have no major complication to make, just need a bit of patience and practice to make the shells and the rest is a breeze.

Macarons with chocolate ganache

Chocolate Ganache

• 150 g dark chocolate in small pieces
• 150 ml heavy cream
• 1 tbsp. brown sugar
• A pinch of salt

Directions

Put the chocolate in a bowl. Pour the cream and sugar in a small saucepan and heat until the sugar dissolves and the cream begins to boil. Add salt and pour the hot cream over the chopped chocolate. Stir well until it is completely melted. Let it cool before using.

Now we just have to place a small amount of chocolate over one half of the macaron and place the other one on top. Now, squeeze a little, so the chocolate will show all around it. If you want, you can sprinkle some cocoa on top.

For the dulce de leche, spread some of that on one half sprinkle some almonds, place the other half, press and if you want, carefully roll the sides of the macarons over the almonds, so some of them will stick.

Enjoy!

I’d love to know your favorite places in Paris. Any suggestions?