Scopri i Macaron Perfetti: La Ricetta Segreta di Montersino per un'Esplosione di Sapori

Have you ever come across recipes that capture your heart at first glance, keeping you awake at night with the desire to bring them to life? That's how many feel about macarons. These small, colorful, and seemingly simple cookies can be both fascinating and tricky.

This article delves into the world of macarons, drawing inspiration from Luca Montersino's recipe and offering insights into creating these delicate treats.

The Allure of Macarons

Macarons, born in the 20th century at the Ladurée patisserie in Paris by Pierre Desfontaines, were initially two meringue discs with a touch of chocolate in between. Today, they are primarily filled with buttercream or ganache, like chocolate macarons. You can find macarons in a wide variety of flavors, from the classics like chocolate, vanilla, or raspberry to the more adventurous mango, matcha green tea, licorice, mint, cappuccino, and various fruit flavors.

Many people express that they were never a fan of macarons until they tasted Ladurée's version and fell in love. They were surprised by how much flavor could be packed into such a small treat. These elegant, superb macarons are soft on the inside and always leave a lasting impression when you make them, just as admiring the colorful macarons showcased in the windows of well-stocked pastry shops.

Montersino's Macaron Recipe: A Foundation for Success

The macaron recipe, as taught on a television show years ago, has remained a consistent success. It's a recipe that allows you to create perfect, smooth, and delicious macarons.

Leggi anche: Segreti Ganache di Massari

Ingredients

350g powdered sugar
200g extra fine almond flour
200g egg whites (approximately 6 medium-sized eggs)
100g granulated sugar
50g all-purpose flour
Food coloring powder

Preparation

If it's your first time making macarons, consider preparing only half of the recipe by halving each ingredient's weight. These doses yield 60 macarons, which equals 120 discs or approximately 3 baking trays of macarons.
The egg whites should be at least 3 days old. This means separating the yolks from the whites in advance and weighing the whites. Place them in a small bowl, cover with plastic wrap, and leave them in the refrigerator for 3 days. If you have time, they can be 4-5 days old. This allows the proteins in the egg whites to denature, guaranteeing a more stable and full-bodied meringue. The night before or 5 hours before using them, leave the egg whites at room temperature, always covered with plastic wrap. It's important not to use them cold, as they will struggle to whip and form a nice meringue. It is also advisable to avoid using pre-pasteurized egg whites in cartons.
The perfect almond flour for macarons is extra fine. It can be found in well-stocked supermarkets or online. The flour should still be blended to make it almost impalpable. This will ensure that the macaron dome is smooth. Also, don't start with whole almonds to make the flour. It will never be as smooth as the pre-made packaged version, which is crucial in this pastry.
For the shape of the macarons, you can use a macaron mold or a silicone macaron mat, or a mat with shapes drawn on it.
For colored macarons, use only powdered food coloring to color the batter. Liquid or gel colors tend to alter the consistency of the batter. Add a little at a time until you achieve the desired color. The color you see will be the color after baking.

Step-by-Step Instructions

In a mixer, pulverize the almond flour to make it very fine, blending intermittently.
Place the egg whites in a bowl or stand mixer and begin to whip with the whisk attachment. Remember that the egg whites must be at room temperature. When they have gained consistency, add the granulated sugar, 1 tablespoon at a time. You should create a dense and firm meringue, whipping with the whisk attachment for at least 10 minutes.
Remove the whisk attachment and add the sifted powdered sugar by hand. Gently mix with a spatula from the bottom up. Then add the almond flour and mix. Lastly, add the sifted flour. Initially, mix gently from the bottom up, while in the final part, you can use more force. The mixture should be shiny, smooth, soft, but firm, but no longer puffy.
Divide it into several small bowls, according to the colors you want to give it, and add a little powdered food coloring at a time, until you reach the desired color. Mix until you obtain a homogeneous mixture. Let the dough rest for 10 minutes at room temperature.
The combination of the meringue with the other ingredients is called Macaronage. You will have to mix the dough from the bottom up, not to incorporate air, but to break down the meringue, precisely to have the perfect consistency. Taking the macaron batter with a spatula, it should fall forming a ribbon of dough and not fall "in blocks." If it is not fluid, continue to mix until you obtain that consistency.
The right consistency of the dough is important: it should not be too thick (because the macarons will become imperfect and rough), nor too fluid, otherwise you will have flat macarons.
At this point, insert the mixture into the pastry bag with a smooth 3 mm tip (or without a tip, if you have disposable ones) and squeeze small mounds directly onto the baking sheet covered with parchment paper or the mat.
To facilitate this operation, you can print the macaron template that you will find in this link Macaron Template. You will have to print it in A4 format and use two prints to be placed under the parchment paper, so that you have the exact size of the discs and can make them more similar to each other. Secure the parchment paper and the template with pieces of tape. Remember to remove the template and tape before baking. The parchment paper must remain taut, to prevent the pastries from coming out crooked.
Squeeze the dough holding the piping bag vertically and so as to fill the disc up to 4-5 mm from the edge. You will not have to fill the entire circle. The dough will descend gradually and your disc will be the right size. Also, tap the pan a little (gently) to facilitate this operation. If air bubbles form on the surface, pop them with a toothpick.
Another fundamental step is the Croûtage: the resting time of the macarons before baking. It is advisable to leave the pans at room temperature, away from heat or humidity sources, preferably near the window, where there will be some air current. You will then have to wait about 50 minutes before checking if a light film has formed on the surface (you will have to check lightly with a finger and the surface must be smooth and not sticky, leaving the imprint slightly, but the dough must not stick to the finger).
If it rains, close the windows completely. Unfortunately, the weather greatly affects this step. If it is sunny and the weather is nice, not humid, it may take 45-50 minutes, but if there is humidity, the times may be extended to 1 hour up to 12 hours. For safety, always choose a good sunny day to make macarons. The formation of the skin serves to create perfect macarons with a smooth dome, which do not sag after baking, and to form a beautiful collar at the base, typical of Macaron.
Turn on the static oven to 150°C.
Bake one pan at a time in the preheated static oven at 150°C for 15 minutes, on the lower shelf of the oven. After 5 minutes they will begin to rise and form the classic collar at the base. The last few minutes check well how they are cooking: they must not yellow, they must not crack, nor brown too much. Cooking times vary from 12 to 15 minutes. It is important to check the times based on your oven. If the times are right, the color you will see "raw" will also remain "cooked". Then extract the pan with your sweet Macarons. Always bake the cold pans, so I advise you to have at least 2 available.
Once cooked, immediately remove the macarons from the pan (leaving them on the parchment paper) to prevent the heat from continuing to cook them and place them, if possible, on a marble surface so that the thermal shock makes them detach perfectly from the paper. If you don't have it, let them cool completely (about 40 minutes), then pass the blade of a knife on the base to detach them from the paper.
It is advisable to prepare the fillings first, especially the ganaches that will have to cool and take consistency. Place the cream in a pastry bag with a smooth 3 mm tip and form a spiral of cream on the base of the Macaron, starting from the outside towards the center. You can also use 1 teaspoon. Close with the second macaron disc, so as to match them.

Filling Variations

Coffee cream: Melt 150g of white chocolate in the microwave (or in a bain-marie), then add a sachet of instant coffee (1.7 g) dissolved in 1 tablespoon of milk. Mix well and put in the fridge for 2 hours and then use it to fill.
Red Velvet Cupcake frosting: A cream based on Philadelphia, mascarpone and whipped cream (reduced dose). The recipe can be found online.
White chocolate and blueberry cream: Melt 150 g of white chocolate in the microwave, add 50 g of fresh blueberries and blend everything. Put in the fridge for 2 hours and then use it to fill.

Tips for Macaron Success

The filled macarons should be placed in the refrigerator and it is better to wait until the next day to fully enjoy them.
If you want to prepare white French macarons and don't want them to turn yellow, you can cook them at a lower temperature: static oven at 130°C for 25 minutes.
If the macarons crack, it means that you have not respected the croutage time (resting before cooking) or that the oven temperature is too high. In this case, immediately lower the temperature to 130°C and increase the cooking times by 5-10 minutes.
If you feel the almond flour particularly humid, you can dry it in the oven at 100°C for 25 minutes, on a baking sheet lined with parchment paper. Then pass it in the mixer to make it super fine.

Storage Tips

Macarons can be stored in the refrigerator for 5 days in an airtight container. Those with fruit flavors have a shorter shelf life (2 days). You can also store the unfilled macaron discs in a tin box for 10 days at room temperature or freeze them for up to 2 months.

Ganache: The Soul of Macaron Fillings

Ganache is a fundamental preparation in modern pastry-making, is a versatile and delicious emulsion that can transform depending on the proportions and techniques used. Often associated with cakes, pastries, and chocolates, ganache is more than just a filling: it's a structural element, a flavor carrier, and a blank canvas for pastry chefs' creativity.

Exploring Luca Montersino's chocolate ganache recipe means diving into a world of precision, balance, and a deep understanding of raw materials.

The Essence of Ganache

While some might see ganache as a simple mix of chocolate and cream, this view doesn't capture the complex chemistry and physics behind a well-made ganache. It's an emulsion where two immiscible liquids (the water phase of cream and the fat phase of chocolate) are forced to mix stably, thanks to emulsifiers like lecithin naturally found in chocolate. The stability of this emulsion is key to a smooth, shiny, and consistently textured ganache.

Montersino's recipes go beyond just listing ingredients and steps. They aim to explain the "why" behind each step, highlighting the nuances that separate a good ganache from a perfect one. This approach values technique and understanding of raw materials, essential for anyone aiming for excellence in pastry-making.

Key Ingredients and Their Importance

To prepare a chocolate ganache according to Montersino's principles, selecting high-quality ingredients is crucial. Each component plays a specific role:

High-Quality Dark Chocolate: The heart of the ganache. Opting for dark chocolate with 60-70% cacao ensures a balance of intense aroma and sweetness. Choose a reputable brand with pure cocoa butter and no added vegetable fats. The chocolate's quality directly affects the ganache's flavor, texture, and shine.
Fresh Liquid Cream with High Fat Content: The other pillar of ganache. A high fat content (at least 35%) is essential for creaminess, stability, and a velvety texture. Fresh cream, unlike long-life cream, offers a fresher, more delicate flavor, enhancing the chocolate's aromatic notes.
Glucose Syrup (or Dextrose): Often underestimated, this ingredient plays a vital role in preventing sugar crystallization and maintaining the ganache's softness over time. Glucose, less sweet than sucrose, also balances the overall sweetness and enhances the chocolate's flavor. Dextrose can be used as an alternative with similar effects.
Cocoa Butter (Optional, but Recommended): Adding a small amount of pure cocoa butter, beyond what's already in the chocolate, can further improve the ganache's shine and stability, especially in warmer conditions. It also contributes to a silkier, melt-in-your-mouth texture.

Step-by-Step Recipe: Precision and Technique

Preparing Montersino's ganache requires attention and precision at every stage. Here's a detailed procedure inspired by his principles:

Preparing the Chocolate: Finely chop the dark chocolate with a serrated knife or food processor (avoid overheating). The finer the chocolate, the quicker and more evenly it will melt.
Heating the Cream and Glucose: In a saucepan, heat the fresh liquid cream with the glucose syrup (or dextrose). Bring to just below boiling point, stirring gently to dissolve the glucose. Avoid boiling the cream to prevent changes in its structure.
Pouring Hot Cream over Chocolate: Remove the saucepan from the heat and pour the hot cream over the chopped chocolate in two or three additions. Stir gently with a silicone spatula, starting from the center and moving outwards in slow, circular motions. The goal is to gradually emulsify the cream with the chocolate, creating a stable emulsion.
Emulsifying Correctly: Continue stirring until you obtain a smooth, homogeneous, and shiny cream. If the ganache appears separated or lumpy, use an immersion blender to perfect the emulsion. Blend for a few seconds with gentle movements until a silky consistency is achieved. Be careful not to over-blend to avoid overheating and compromising the texture.
Adding Cocoa Butter (Optional): If using cocoa butter, add it in small pieces to the still-warm ganache and stir until completely melted and incorporated.
Cooling and Maturing: Cover the ganache with plastic wrap, ensuring it touches the surface directly to prevent condensation. Let it cool at room temperature for 30-60 minutes or in the refrigerator for a shorter time until it reaches the desired consistency. The ganache continues to firm up as it cools. Avoid cooling it too quickly in the refrigerator, as it may crystallize and become grainy. Gradual cooling at room temperature allows the ganache to mature and develop its aromas fully.

Variations and Customizations: The Art of Adapting the Recipe

The base recipe for Montersino's chocolate ganache is an excellent starting point, but it lends itself to numerous variations and customizations, depending on the intended use and personal tastes. Here are some ideas:

Milk or White Chocolate Ganache: Substitute dark chocolate with milk or white chocolate. Adjust the proportions of chocolate and cream, as milk and white chocolate contain more cocoa butter and sugar than dark chocolate. For milk chocolate ganache, use a chocolate-to-cream ratio of 2:1. For white chocolate ganache, the ratio can be 3:1 or even 4:1 to prevent it from being too liquid.
Flavored Ganache: Infuse hot cream with different flavors, such as citrus zest (orange, lemon, bergamot), spices (cinnamon, cardamom, ginger), coffee beans, tea (Earl Grey, green tea), or herbs (mint, thyme). Infuse for 15-20 minutes, strain the cream, and proceed with the recipe. Hot infusion allows the aromas to release fully, giving the ganache a complex and refined aromatic profile.
Ganache with Nut Paste: Add high-quality nut paste (pistachio, hazelnut, almond) to the ganache after emulsifying. Nut paste will give the ganache an intense flavor and a richer, fuller texture. Use pure nut paste without added sugars or other ingredients.
Vegan Ganache: Substitute fresh liquid cream with plant-based cream made from soy, rice, or coconut with a high fat content. Ensure that the plant-based cream is suitable for whipping and has a neutral flavor to avoid altering the chocolate's taste. Alternatively, use full-fat coconut milk (the solid part) or cashew puree for equally creamy and delicious vegan ganache.
Whipped Ganache: For a lighter and airier ganache, ideal for decorations or filling delicate cakes, whip the cooled ganache with an electric mixer or stand mixer. Whip only when the ganache has reached the right consistency, or it may separate. Whipped ganache is perfect for creating soft, voluminous decorations or lightening the texture of richer desserts.

Versatile Uses in Pastry: From Filling to Decoration

Montersino's chocolate ganache, thanks to its versatility, lends itself to countless uses in pastry. Its consistency, which varies depending on the proportions and temperature, makes it suitable as an internal filling and an external coating, as well as for creating refined decorations.

Filling for Cakes and Pastries: Ganache is ideal for filling cakes, sponge cakes, rolls, cream puffs, éclairs, macarons, and other pastries. Its creaminess and intense chocolate flavor pair perfectly with different bases, creating a satisfying taste balance. For filling cakes, use ganache at room temperature when it is still soft and spreadable. For filling cream puffs or macarons, use slightly cooled ganache for a more compact consistency.
Coating for Cakes and Desserts: Ganache can be used to coat cakes, cupcakes, single-portion desserts, and other treats. For a smooth, even coating, heat the ganache slightly in the microwave or in a bain-marie until it is more fluid, then pour it over the cake, leveling it with a spatula. For a denser, fuller coating, use ganache at room temperature or slightly cooled.
Shiny Glaze: To obtain a shiny, mirrored glaze, prepare a more liquid ganache by increasing the proportion of cream to chocolate. Shiny glaze is perfect for coating modern cakes, single-portion desserts, or entremets, giving them an elegant and sophisticated appearance.
Decorations with Piping Bag: Once cooled and reached the right consistency, ganache can be used to create decorations with a piping bag. You can make rosettes, borders, writings, drawings, and other imaginative decorations, depending on the tip used and the pastry chef's creativity. Whipped ganache is particularly suitable for voluminous and light decorations.
Ganache by the Spoonful: Ganache, served simply by the spoonful, can become a delicious and satisfying dessert. Enrich it with fresh fruit, crumbled cookies, chopped nuts, or chocolate shavings, creating a simple but refined plated dessert.
Base for Truffles and Pralines: Ganache is the ideal base for preparing chocolate truffles and pralines. Once cooled and solidified, the ganache can be shaped into balls or other forms and then coated with bitter cocoa powder, melted chocolate, chopped nuts, or other decorations.

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