Delightful Macarons à l’Ancienne: A Beginner’s Guide

Are you ready to impress your friends and family with a touch of French elegance? Macarons à l’Ancienne are delicate treats that are perfect for any occasion. Not only are they a feast for the eyes, but they also carry a rich history and tradition that every baker can appreciate. Best of all, you can easily find the ingredients at your local supermarket like Tesco or Sainsbury’s! Let’s explore this straightforward recipe so you can create these delightful confections with confidence.

A Brief History of Macarons à l’Ancienne

The origins of macarons date back to the Middle Ages, where they were first made by Italian monks. The French version of these sweet treats evolved over time, becoming popular in French patisseries during the 18th century. Macarons à l’Ancienne, in particular, are characterized by their traditional preparation method that utilizes ground nuts for a rich texture, harkening back to original recipes that celebrated simple, natural ingredients.

Bakers often choose to create macarons à l’Ancienne not just for their taste, but also to share a bit of French culinary culture with others. These delicate confections symbolise love, craftsmanship, and the joy of baking for those you care about. What better way to show appreciation for friends than with a homemade treat that carries such history?

Ingredients

For the Macarons:

• Icing Sugar (250g) – Easy to find in the baking aisle.
• Ground Almonds (100g) – Usually located near nuts or in the health food section; you can often substitute with more ground walnuts if needed.
• Ground Walnuts (100g) – These can also be found alongside nuts; if you can’t find ground walnuts, you can grind whole walnuts in a food processor.
• Egg Whites (160g) – Simply separate the whites from some large eggs; this is a great way to use eggs you have at home!
• Caster Sugar (50g) – This finer sugar is typically found in the baking aisle, but if you don’t have it, granulated sugar will work as a substitute.

For the Chocolate Ganache:

• Double Cream (320g) – Look in the dairy section for this rich cream.
• Dark Chocolate (240g) – You can find various brands in the chocolate aisle; choose a high-quality one for the best flavour, I like to use Sainsbury’s Belgian Dark 85%

Instructions

1. Prepare the Macaron Batter:

• Start by sifting together the icing sugar, ground almonds, and ground walnuts in a bowl. This step helps to create a smooth batter.
• In a clean mixing bowl, whisk the egg whites until they become frothy. Gradually add the caster sugar as you continue whisking until stiff peaks form. The mixture should be glossy and hold its shape well.

2. Fold in the Dry Ingredients:

• Using a spatula, gently fold the sifted dry ingredients into the egg whites. Be careful not to deflate the mixture—this is the secret to light, airy macarons!

3. Pipe the Macarons:

• Transfer your batter to a piping bag (or a resealable plastic bag with the corner snipped off). Pipe small circles onto a baking sheet lined with parchment paper.
• Let them sit at room temperature for about 30 minutes. This allows a skin to form on their surface, which is crucial for a smooth, shiny finish.

4. Bake:

• Preheat your oven to 150°C (300°F). Bake the macarons for 12-15 minutes, and remember: the shells should have a gentle rise and a slight shine.
• Once baked, allow them to cool completely on the baking sheet before gently removing them.

5. Make the Ganache:

• While the macarons cool, prepare your chocolate ganache. Heat the double cream in a saucepan until it starts to boil, then pour it over the chopped dark chocolate. Stir until smooth and let it cool to thicken.

6. Assemble:

• Pair up your macaron shells by size, and spoon or pipe a generous amount of ganache between the pairs. Press gently to create delightful sandwiches.

Pro Tips for Success:

• Egg Whites: Make sure your bowl is clean and dry when whisking, as any grease can hinder the egg whites from whipping properly.
• Resting Time: Don’t skip the resting step after piping; this is key to achieving the signature macaron ‘feet’!
• Store Properly: Macarons can be stored in an airtight container in the fridge for up to 5 days, but they’re best enjoyed fresh.

Enjoy Your Creation!

Voilà! You’ve just made homemade macarons à l’Ancienne! These beautiful treats are perfect for sharing or enjoying at home with a cup of tea or coffee. Each bite is a reminder of the artistry and history behind this beloved pastry.

Why Choose Macarons à l’Ancienne?

Baking macarons à l’Ancienne is not just about the end product; it’s about the joy and experience of creating something