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As seen on News 4

Marvelous Macarons at Chantilly Patisserie


Almond Flour - Sifted 200 g
Confectionery sugar - Sifted 200 g
Egg whites 66 g
Egg whites 66 g
Water 54 g
Granulated Sugar 160g
Pre heat oven to 300F.
Place Water and Granulated sugar in a pot and cook until temperature reaches 238F
Once liquid has reached 238F, whip one portion of the egg whites to stiff peak.
Continue to cook water sugar mix until 240F and slowly incorporate into egg whites while stand mixer is on speed 2. BE CAREFUL not to burn your self!
In another bowl ( can do this by hand ) mix with sifter flour and sugar with the remaining egg whites. 
This should become a smooth paste. Do not mix too early before meringue is done, doing this too far ahead will cause this to get hard. 
Once meringue has cooled for about 5 minutes, remove from mixer.
Slowly incorporate into almond flour mixture.
Continue to mix until "ribbon like" strands form in your mix. 
Place your mixture in a piping bag with a small round tip.
Pipe to desired shape and size onto a parchment lined sheet tray. Once you have finished piping the mixture tap tray down on your counter to remove any air bubbles.
Let Macarons sit out for 20 minutes.
Once ready, place macarons in oven for 5 minutes and rotate. Bake for an additional 5 minutes.
Let Macarons cool completely before pairing.
Once cooled fill the macarons with your desired filling.
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