chocolate macaron

For the podcast of the Dutch magazine delicious. about macarons I immersed myself in the world of this elegant French cookie.

I had never actually baked a classic macaron, only the vegan version with aquafaba. And it took quite a few baking tins with failed macarons before I mastered the art of vegan macarons. So I was very curious to see how I would get on with the classic version.

During baking, I noticed that my hard work making vegan macarons gave me quite a head start. I found out that the method used to make the vegan and the regular version does not differ that much. The non-vegan version with egg whites is even a little easier to make than the vegan variant with aquafaba. It seems that the egg white macaron is a little bit more forgiving.

Still, the classic elegant French macaron isn’t an easy cookie to bake if you’ve never done it before. You do need some patience and time to learn how to bake a good macaron. You usually have to practice a few times before your macaron really turns out the way you want.

The consistency of the mixture is very important. The process of mixing until the batter has the right consistency (macaronage) is a precise one. Only when you have made macarons a few times do you know exactly what thickness you should have. A perfect project during these corona crisis days!

Start with small portions (cut this recipe in half, for example) so you can experiment a bit. But even not 100% perfect macarons taste great and can make you smile in these difficult days.

Would you rather bake vegan macarons? Give this recipe for chocolate vegan macarons. a try!

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