What Makes our Macaron Recipe So Special?
At Sucré, our master confectioners have put a lot of time, planning and precision into creating the perfect macaron recipe. The texture, the flavors, the filling, the freshness and the quality of the ingredients – all these elements play a vital role in the deliciousness of a macaron. All it takes is one small misstep to ruin the finished product. And, when an inexperienced pastry chef cuts corners, or lacks the skills necessary to perfecting a macaron recipe, you can taste those shortcomings in every bite.
That's why Sucré puts so much emphasis on crafting its gourmet macarons with extra-special care and the attention of skilled professionals. Our macaron recipe was perfected by our talented Executive Chef Tariq Hanna, who was recently recognized as one of the top 10 pastry chefs in the nation by Dessert Professional Magazine. In our New Orleans boutiques, Chef Tariq Hanna's skilled teams make these mouthwatering treats by hand – not by machine – to ensure the same exceptional quality in every batch.
Here's a quick, inside look at the unique steps we take to create our strawberry macarons – which is just one of many delicious styles we offer. We can't reveal all our secrets, of course. But if you're looking to make your own macarons, this should provide enough of a guideline to creating your own delectable treats.
Our Strawberry French Macaron Recipe
1. First, we boil the cane sugar syrup, adding vibrant pink coloring to give the macarons their stunning look. In fact, it's thanks to this important step that Oprah Winfrey recently called our macarons “almost too pretty to eat” in O Magazine.
2. We pour the cane sugar into egg whites and whip until it's cool. Our pastry chefs like to add additional egg whites to the recipe for an enhanced, glossy finish that makes our macarons look so unique.
3. Next, we fold the meringue into a special mix of Marcona almond flour and powdered sugar. Tip: freshness matters! Don't skimp on any ingredients in the macaron recipe, because they are all crucial to the overall flavor. Always use quality ingredients, and make sure they're as fresh as possible.
4. We then use a pastry bag to pipe the meringue onto a baking sheet and bake at 280 degrees for about 14 minutes. When they're finished, the macarons should come out with a crispy outer shell and a gooey center. If the inside turns out too dry, try reducing the cooking time by a minute or two.
5. To create our irresistible mousseline filling, we mix homemade Ponchatoula strawberry preserves (made right here in Louisiana) into our French-style butter cream. Once again, quality counts. The butter is extremely important for flavor, so use the freshest you can find.
6. Finally, we pipe the filling onto a macaron shell using a swirling motion, quickly lifting the tip at the end. Then, just top them off with another shell to create the classic “sandwich” look, and enjoy!
Ready to taste them yourself?