Gerbet macaroons make our head tilt a bit, similar like when we look at a newborn baby. Parisian Gerbet macaroons are cute indeed. They instantly flair up a petit four platter and they are very much appreciated by nearly everyone. Some may think that they are brand new on the scene, however, they have been around for a long time, just slightly out of vogue for a while.
In the On Baking book we have a real good recipe for these lovely macaroons using a standard oven. If you are using a convection oven, the recipe below, using an Italian Meringue works exceptionally well. I would not be truthful if I said that these are easy to make. They are not. That’s also why if you walk on the streets of Paris or Brussels, that you will not find these macaroons everywhere. To obtain a smooth and shine surface, without cracks, it can be tricky.
One of the fantastic things about these is that an endless amount of fillings can be used to sandwich the macaroons together. Flavored mascarpone creams, jams, curds, butter creams, ganache or combinations of the foregoing. Edible food color can be added to the macaroon batter to match the filling. In the macaroons featured here, for the filling I used a Violette liquor flavored blackberry cream.
Getting it all together!
Having a food processor with a sharp blade is essential when making these macaroons. Purchased almond meal/flour is simply to coarse to give you a good result. Once baked, you can freeze non sandwiched Gerbet macaroons for a week or two. Just ensure that they cannot be damaged by freezer burn. You will need 2 full size professional baking pans or 4-5 home style baking sheets. Cutting down the recipe in half can be tricky when making the meringue and I do not recommend doing so.
Gerbet Macaroons recipe
Yield: About 75
|2 ½ Cups||(10 oz)||Almond flour-meal||300 g|
|2 Cups + 2 Tbsp||(8.5 oz)||Powdered sugar||255 g|
|3.5 oz||(3.5 oz)||Egg whites (a)||105 g|
|1 teaspoon||(1 tsp)||Vanilla extract||5 g|
|¼ teaspoon||(1/4 tsp)||Salt||1 g|
|As desired or needed||(a/n)||Food color||a/n|
|1 Cup + 2 Tbsp||(9 oz)||Extra fine granulated sugar||270 g|
|5 Tbsp||(2.5 oz)||Water||75 ml|
|2 oz||(2 oz)||Egg whites (b)||60 g|
- In a food processor mix the almond flour and powdered sugar until very fine. Transfer to a bowl and mix in first listed egg whites (a), vanilla, salt and food color. Cover tightly with plastic and set aside.
- Place the second listed egg whites (b) in a machine bowl fitted with a whip. Set aside.
- In a small saucepan combine the granulated sugar and water and bring to a boil. Once boiling wash away any sugar crystals stuck to the side of the pan using a brush dipped in water. Any added amount of water will have no effect on the outcome.
- Boil without stirring to 244°F (118°C). A few degrees before the syrup reaches it required temperature start whipping the egg whites in medium speed. When the syrup is at its required temperature, pour it immediately along the edge of the bowl avoiding pouring syrup on the whip.
- Whip until the meringue measures 105°F (40°C), remove from machine.
- Immediately add a small amount of the meringue to the almond mixture and combine well using a spatula. Gradually add the remaining amount.
- Fold the mixture long enough to obtain a sheen and the folds of the batter disappears within 30 seconds. (Perfect Gerbet macaroons are all about the folding!!!!)
- Pipe on parchment or silicone lined baking sheets and bake for approximately 11-12 minutes in a 320°F (160°C) convection oven. If using a deck oven double pan the macaroons. Do not bake the macaroons until golden, just until set.
- Once cooled, fill with filling of choice.