Parisian Macaroon (Macaron) Recipe – from Stuart’s Bakery

Making Raspberry Chocolate Parisian Macaron at Stuart’s Bakery (Recipe included)

Stuart’s Bakery is located inside the Granville Island public market in Vancouver, BC. It offers individual and whole cakes, sweet and savoury breads, European and American desserts and pastries and now recently added to the menu – Parisian Macarons. It’s one of my favourite cookies, and I was lucky enough to be invited to a private baking class led by Parisian self taught pastry maker David from Stuart’s Bakery to make them.

Quite often people refer to them as Macaroons, but this particular cookie is made out of almonds and not coconut so it’s actually called a macaron. As much as I do enjoy baking, this class taught me that the process to make a Parisian Macaron is incredibly time consuming and therefore I would personally rather buy them, although making them was very fun! (Especially when there are no dishes to wash either) I also now understand why Parisian Macarons tend to be on the expensive side.

I’ve always appreciated Parisian Macarons and I actually have a small obsession with finding the best and most perfect one. I’ve tried macarons from Paul Croteau Confections, Gyo-O Kaisen Shokudo Japanese, Bakery Nouveau, Bouchon Bakery and the unfortunately now on hiatus Say See Bon Macarons (which were the first Parisian Macarons I’ve ever tried back in October 2009). It’s almost a new trend in cookies and I can’t wait to see it flourish as people get more creative with the flavours.

What I noticed about the Parisian Macaron from Stuart’s Bakery is that they’re incredibly moist, soft, tender and chewy, but they don’t have that crisp outer shell if you like that. Unfortunately the ones they sell are very small and quite pricey though, albeit authentic Parisian macarons are small. Parisian Macarons are actually best eaten 3-4 days after baking. I tried a fresh one and an old one and the old ones are surprisingly softer and more tender. I only tried the Raspberry Chocolate Macaron, which tasted like red velvet, but I’m eyeing their other flavours.

Stuart’s Bakery Parisian Macaron flavours: Raspberry & Chocolate, Lemon & Ginger, Coffee & Praline, Coconut & White Chocolate, Cinnamon & Chocolate, Pistachio, Hazelnut and a seasonal White Chocolate & Chestnut. I tried the pistachio and chestnut fillings alone and they’re amazing and very pure in taste! I decided to include the recipe (compliments of Stuart’s Bakery) in case you’re looking for something new and unique to make over the holidays for family and friends this year. Enjoy! I did 🙂

Raspberry Chocolate Parisian Macaron Recipe – The Biscuit

This recipe makes about 30 filled macarons. Unfortunately, the recipe requires a scale. 

Ingredients:

• 100g eggs white (3 eggs)
• 205g icing sugar
• 125g almond powder
• 30g sugar10g cocoa Powder
• Red  food colouring (optional)

Directions:

1. Preheat oven to 325°F

2. Pulse icing sugar, almond powder, and cocoa powder in a food processor. Sift ingredients into separate bowl.

3. With an electric mixer whip egg whites with a pinch of salt until foamy. When the whisk starts to leave marks (half way) add sugar, then red food colouring (optional). Beat until semi-stiff peaks form.

4. Add the sifted pre-mixed dry ingredients to the egg whites.

5. Gently fold the dry ingredients into the egg whites with a rubber spatula until you get a smooth mixture and ingredients are completely incorporated. Be careful to not “break” the eggs. (This is the most important step.)

6. Place batter  in a piping bag, and pipe (about 3cm) on a tray covered with parchment paper. (Optional: Spread praline powder on half of them).

7. Place this tray on the top of 2 others, and let it rest for 45 minutes at room temperature.

8. Bake it between 14-16 minutes at 325°F

9. Let the biscuits cool down, then fill half the cookies with a dollop of ganache and top with another biscuit to complete macaron.

Chocolate & Raspberry Ganache Recipe – The Filling

Ingredients:

• 200g 70% Dark Chocolate
• 100g Cream
• 75g Fresh Raspberries
• 50g butter
• Boil the cream

Directions:

1. Pour the boiling cream and butter in the chocolate and stir until smooth.

2. Mash the raspberry into a puree, and then add to the chocolate ganache.

3. Place in the fridge for at least 2 hrs.

Secrets to success:

• Separate the eggs whites at least 2 days before using. Keep them in the fridge, and place at room temperature 2 hours prior starting the recipe.
• Mix the powders thoroughly.
• Take your time when folding the powders into the egg whites. This is the most delicate step, the one that makes the difference. Proceed with gentle and sweeping moves.
• Once macarons formed on the tray, let them rest for at least 45 minutes at room temperature. 45 minutes is a minimum, it can be 2 hours or even overnight. It’s a crucial part for rising later.
• Place at least another tray under the one with macarons before placing in the oven. It is necessary for the baking balance between the top and the bottom of the biscuits, and allow them to rise properly

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