It’s been a long time since I shared a macaron recipe with you. So here’s a recipe for Orelys and vanilla macarons.
It’s a recipe I made a few months ago, because I wanted to try a new chocolate from Valrhona, Orelys chocolate (it’s a blond chocolate like Dulcey, but here the colour of Orelys comes from the addition of muscovado sugar. It has little liquorice notes, slightly biscuity).
Here I paired Orelys chocolate with vanilla, for more roundness and indulgence (I’m an unconditional vanilla fan, what can I say!). If you’re looking for a recipe that’s a little out of the ordinary, this one might appeal to you — provided, of course, you can get your hands on this famous chocolate. Valrhona chocolate can be found fairly easily online (and yes, it costs more than the chocolate you may be used to buying at the supermarket, but the quality is on a completely different level… and that comes at a price).
Ingredients & Method
3 components · Full recipe
Shells
Ingredients
- 150 g (5.3 oz) egg whites
- 135 g (4.8 oz) caster sugar
- 236 g (8.3 oz) icing sugar
- 173 g (6.1 oz) ground almonds
- caramel brown powder food colouring
Method
1
Blitz the icing sugar and ground almonds together, then sift everything.
2
Whisk the egg whites to stiff peaks, add the caster sugar in 2 additions and beat at maximum speed to achieve the ‘bird’s beak’ stage. Add a little caramel brown colouring and mix again.
3
Fold in the almond/icing sugar mixture using a rubber spatula (this is the macaronage stage). The batter should be shiny, smooth and fall back in a ribbon. Once the right consistency is reached, transfer the batter to a piping bag fitted with a plain nozzle. Don’t hesitate to use a large glass to prop up your piping bag — that way you can use both hands.
4
Pipe small domes of approximately 3.5 cm (1.4 in) in a staggered pattern onto a sheet of parchment paper or a silicone mat. Leave the shells to form a skin for 20 minutes. They should no longer be sticky to the touch.
5
Bake at 120°C / 250°F for 20–22 minutes. Once out of the oven, leave to cool before lifting the shells off the parchment. The shells are done when they come off very easily.
6
To fit more filling, hollow out the shells slightly before they cool completely.
Step by step
Not quite comfortable with macaron shells yet? I’ve put together two full step-by-step picture guides to help you get it right every time:
Ganache
Ingredients
- 75 g (2.6 oz) heavy cream
- 10 g (0.4 oz) honey
- 110 g (3.9 oz) Orelys chocolate (Valrhona)
- 195 g (6.9 oz) very cold heavy cream
- 1/2 vanilla pod
Method
1
Heat the 75 g (2.6 oz) of cream with the honey and the vanilla seeds scraped from the half pod. Remove from the heat and leave to infuse for 10 minutes.
2
Melt the Orelys chocolate in the microwave (30-second bursts, stirring between each one). Strain and reheat the cream, then pour it in 3 additions over the melted chocolate, emulsifying well each time.
3
Add the cold cream (195 g (6.9 oz)) and blend with a hand blender. Cover with cling film touching the surface and refrigerate.
4
Once chilled and set, whip the ganache until it becomes light and airy. Transfer to a piping bag fitted with a round nozzle.
5
Whip the ganache until it reaches a piping consistency (be careful not to over-whip, as it can split).
Assembly of the Orelys and vanilla macarons
Ingredients
- None
Method
1
Pair the macaron shells by size.
2
Pipe the Orelys and vanilla ganache onto the flat side of one shell, then sandwich with its pair. Press gently.
3
Refrigerate the macarons and wait at least 24 hours before tasting — this resting time allows the shells to soften and the flavours to develop fully.
Gallery
