Macarons de Beaumont
Months ago I have tried and practiced making the French Macarons. I almost got it perfected, until I had to cease baking due to skin problems. I suspected that I was consuming too much food coloring, so I took a hiatus from baking cute and rainbow barf inducing cakes. Now I’m fine, I have recovered, and I am back into the game! I really, really wanted to try the Italian Macarons, but I don’t have enough courage since it’s trickier and more meticulous than the French Macarons. So, I decided to try the Belgian Macarons as a warm up.
There’s a BELGIAN MACARON?! Sounds surprised? Well, yes it exist! And it’s super, duper basic! All you need are 3 ingredients: almond flour, granulated sugar, and egg whites. You also need a baking tray, baking paper, a medium sized nozzle, and a medium sized piping bag. It’s so easy, it’s like walking on air.
The Belgian Macarons is called “Macarons De Beaumont”. Beaumont is a French-Speaking city in Belgium located in the Walloon region in the province of Hainaut.
Macarons De Beaumont have more almond flour than sugar and are therefore nuttier, fuller, and appeals to a rather mature palate. French Macarons are like chewy, colored candies children eat in comparison. Also, the Belgian Macarons do not require any fillings. So, no extra buttery sweetness! Are you interested? Don’t worry, I’ve halved the amount for you so you won’t have to bake too much for your try-out.
Macarons de Beaumont
- Ingredients:
- 30 g egg whites (from 1 egg)
- 37.5 g finely grinded almond flour
- 87.5 g granulated sugar
- Instructions:
- Preheat oven to 180 C
- Cover baking tray with baking paper and prepare a piping bag with nozzle for later use.
- Beat egg whites with 10% of granulated sugar until nice and foamy.
- Once foaming, add the rest of the sugar. Beat until it forms a stiff peak.
- Add almond flour in 3 parts, carefully folding with a spatula.
- Transfer into a piping bag. Pipe about 10 grams of the batter each, making about 15 pieces.
- Sprinkle the top with powdered sugar, pop it into the oven, and bake for 12 minutes or until the macarons have turned golden brown.
Sweet t’Haart 