The Macaron Trilogy

THE MACARONS TRILOGY
Learn all there is to know to make macarons in 3 ways. Explore the classic and timeless Dark Chocolate Macarons. Be
creative with a great combination of flavors and a plated dessert version with the Petit Gâteau Macarons. And finally,
discover the ingenious recipe behind the tasty Vegan Macarons.
DARK
CHOCOLATE
MACARONS
PETIT
GÂTEAUX
MACARONS
VEGAN
MACARONS
DARK CHOCOLATE MACARON
1H 1H20 75
by NICOL AS DUTERTRE LEVEL ACTIVE TIME TOTAL TIME YIELD
P
RY
ST
PA
1 2 3
SHELF LIFE: 6 WEEKS

CONSERVATION: BETWEEN 8ºC - 16ºC
Classic Parisian macarons with polished crunchy shells and a Brazil single origin 66.8% ganache. Chef Nicolas Dutertre
also shares his secrets to obtain the right crunchiness in the outside with the perfect smoothiness in the inside. A must
have in all pastry stores!
2
All rights reserved © 2019 Barry Callebaut www.chocolateacademy.online
1 COMPONENT 1 | MACARON SHELL
g oz/lb
250 8.8 Sugar Using the food processor, mix the almond flour, the icing sugar and the cocoa powder
INGREDIENTS
PROCEDURE
75 2.6 Water for 25 seconds. This preparation is called “Tant pour Tant” or TPT.
95 3.4 Egg whites #1 Mix the egg whites #1 with the brown coloring to ensure a proper dissolution of the
coloring.
250 8.8 Powdered sugar
250 8.8 Almond flour Transfer the TPT into a mixing bowl and mix until obtaining a homogeneous
preparation.
30 1.1 Callebaut cocoa
powder CP776 Add the water, followed by the sugar in a saucepan and bring to the boil. Place the
95 3.4 Egg whites #2
water first to ensure that the sugar does not crystallize in the pan.
4 0.1 Natural brown In the meantime, place the eggs #2, sugar and albumen in the mixing bowl. Mix the
coloring gel albumen with some sugar to ensure that the mixture will be smooth.
5 0.2 Albumen While mixing on low speed, heat the sugar mixture until reaching 110°C (230°F).
Once at 110°C (230°F), change the mixer to high speed.
Thermomix® or food processor Before folding the sugar into the preparation, verify that the egg whites have the right
UTENSILS
Cooktop texture: the preparation should stick into the middle of the whisk.
Saucepan When the sugar and the water reach 119°C (246°F), fold into the egg whites and mix at
Mixing bowl low speed for a minute and then change to medium speed.
Spatula Mix again until the meringue reaches 40°C (104°F). The preparation should hold stiff
and glossy peaks when you lift the whisk out of the bowl.
Tabletop mixer, mixing bowl and
a whisk Fold the meringue into the TPT preparation in three different additions in order to
Thermometer combine well.
Piping bag & 10 mm (0.4”) tip Mix until obtaining a light and thick texture that forms ribbons.
Scissors Transfer the batter into a piping bag with a 10 mm (0.4”) tip and pipe 5 cm (2”) discs of
Bowl scraper batter into staggered rows on the teflon sheets. This will ensure a better diffusion of
the heat when baking in the oven.
Metal tray
Gently tap the tray on the table to flatten the discs and smooth the surface of the
Teflon sheet
shells.
Let all the piped macaron shells set at room temperature until a thick skin starts to
form on the shell. It usually takes 10 minutes but this drying process will depend on the
humidity level in the room.
To check whether the shells have dried enough to be baked, test with your finger: if no
batter remains on your finger, the shells are ready to be baked.
Bake in the oven at 150°C (302°F) for 9:45 minutes.
Set aside and cool completely before assembling.
Make sure that there are no air bubbles on your macaron shells. Air bubbles could
appear for two reasons, either because the egg mixture has not been beaten enough,
or the shells have dried for too long. Bake in the oven at 150°C (302°F) for 9:45
minutes.
Set aside and cool completely before assembling. The macaron shells should not
have any air bubbles. Air bubbles could appear because the egg mixture has not been
beaten enough or because the shells have dried for too long.
3
2 COMPONENT 2 | DARK CHOCOLATE GANACHE
g oz/lb
200 7.1 Heavy cream Bring the cream, the butter and the inverted sugar to the boil.
INGREDIENTS
PROCEDURE
35% fat
In the meantime, place the chocolate into a tall recipient and pour the hot preparation
30 1.1 Butter onto the chocolate. Use a high recipient in order to avoid the creation of air bubbles
40 1.4 Inverted sugar when mixing using the immersion blender.
220 7.8 Callebaut Brazil Wait for one minute to allow enough time for heat transfer and blend well with an
single origin dark immersion blender to create a proper emulsion.
couverture 66.8%
Once your ganache reaches 40°C (104°F), add the butter and blend again until obtain-
ing a shiny and smooth ganache.
Cooktop
UTENSILS
Transfer the ganache into a mixing bowl and cover with plastic film. Do not let any air
Saucepan between the preparation and the plastic film to prevent a small skin from forming on
Spatula the surface.
Mixing bowl Set the preparation aside at 18-20°C (64-68°F).
Immersion blender
Tall recipient
Plastic film
3 COMPONENT 3 | ASSEMBLY
g oz/lb
Before piping, transfer all the macaron shells onto a tray lined with parchment
INGREDIENTS
PROCEDURE
paper with half of the shells facing upwards and the other half facing down.
Using a piping bag with a 10 mm (0.39”) tip, pipe a round filling onto each of the
shells facing upwards.
Close the macarons by holding both of the shells in your hands and by sticking
them together simultaneously to ensure a nice and even filling.
Gently press onto the shell that has not been garnished to make sure that the
ganache is evenly spread out between the two shells. It is also important to not
Mixing bowl avoir air bubbles.
UTENSILS
Bowl scraper Refrigerate or freeze for at least 24 hours.

Piping bag & 10 mm (0.4”) tip
Scissors
Metal tray
Parchment paper
Melting kettle or automatic
tempering machine
4
PETIT GÂTEAU MACARON
1H30 1H20 40
P
RY
ST
PA
1 2 3 4 5 6
SHELF LIFE: 6 WEEKS

Petit gâteau macaron à la Saint Honoré, combining the intense notes of a Madagascar single origin dark chocolate
ganache with the tropical flavors of the whipped cream and the crémeux made with pineapple and coconut . Two classic
of French pastry into one: your customers won’t resist.
5
g oz/lb
250 8.8 Sugar Using the food processor, mix the almond flour, the icing sugar and the cocoa powder
INGREDIENTS
PROCEDURE
75 2.6 Water for 25 seconds. This preparation is called “Tant pour Tant” or TPT.
95 3.4 Egg whites #1 Mix the egg whites #1 with the brown coloring to ensure a proper dissolution of the
coloring.
250 8.8 Powdered sugar
250 8.8 Almond flour Transfer the TPT into a mixing bowl and mix until obtaining a homogeneous
preparation.
30 1.1 Callebaut cocoa
powder CP776 Add the water, followed by the sugar in a saucepan and bring to the boil. Place the
95 3.4 Egg whites #2
water first to ensure that the sugar does not crystallize in the pan.
4 0.1 Natural brown In the meantime, place the eggs #2, sugar and albumen in the mixing bowl. Mix the
coloring gel albumen with some sugar to ensure that the mixture will be smooth.
5 0.2 Albumen While mixing on low speed, heat the sugar mixture until reaching 110°C (230°F).
Once at 110°C (230°F), change the mixer to high speed.
Thermomix® or food processor Before folding the sugar into the preparation, verify that the egg whites have the right
UTENSILS
Cooktop texture: the preparation should stick into the middle of the whisk.
Saucepan When the sugar and the water reach 119°C (246°F), fold into the egg whites and mix at
Mixing bowl low speed for a minute and then change to medium speed.
Spatula Mix again until the meringue reaches 40°C (104°F). The preparation should hold stiff
and glossy peaks when you lift the whisk out of the bowl.
Tabletop mixer, mixing bowl and
a whisk Fold the meringue into the TPT preparation in three different additions in order to
Thermometer combine well.
Piping bag & 10 mm (0.4”) tip Mix until obtaining a light and thick texture that forms ribbons.
Scissors Transfer the batter into a piping bag with a 10 mm (0.4”) tip and pipe 5 cm (2”) discs of
Bowl scraper batter into staggered rows on the teflon sheets. This will ensure a better diffusion of
the heat when baking in the oven.
Metal tray
Teflon sheet
shells.
form on the shell. It usually takes 10 minutes but this drying process will depend on the
humidity level in the room.
To check whether the shells have dried enough to be baked, test with your finger: if no
batter remains on your finger, the shells are ready to be baked.
Bake in the oven at 150°C (302°F) for 9:45 minutes.
Set aside and cool completely before assembling.
Make sure that there are no air bubbles on your macaron shells. Air bubbles could
appear for two reasons, either because the egg mixture has not been beaten enough,
or the shells have dried for too long. Bake in the oven at 150°C (302°F) for 9:45
minutes.
Set aside and cool completely before assembling. The macaron shells should not
have any air bubbles. Air bubbles could appear because the egg mixture has not been
beaten enough or because the shells have dried for too long.
6
2 COMPONENT 2 | PINEAPPLE MARMALADE
g oz/lb
50 1.8 Sugar Heat the pineapple cubes and the sugar together.
INGREDIENTS
PROCEDURE
350 12.3 Pineapple, cut in Scrape the vanilla seeds out of the bean and add the seeds to the pineapple mixture.
small pieces
In the meantime, mix the rum and the cornstarch together.
5 0.2 Cornstarch
When the water has evaporated and the pineapple cubes are translucent, keep heating
20 0.7 Rum
for an extra minute and remove from the heat.
1 un. 1 un. Madagascar vanilla
bean Add the rum and the cornstarch into the pan and mix well.
Place back on the cooktop, heat for one more minute and place in the fridge until
completely cool.
Thermomix® or Scissors
UTENSILS
food processor
Bowl scraper
Remove the mixture from the fridge, transfer into a piping bag and fill the silicon mold
Cooktop completely.
Metal tray
Saucepan Flatten the filling using a small palette knife and place in the freezer.
2.5 cm (0.98”)
Mixing bowl silicon mold
Spatula Cooktop
Thermometer Saucepan
Piping bag & 10 Cutting board
mm (0.4”) tip
Knife
3 COMPONENT 3 | DARK CHOCOLATE CRÉMEUX
g oz/lb
125 4.4 Whole milk Bring the milk and cream to the boil.
INGREDIENTS
PROCEDURE
125 4.4 Heavy cream 35% fat In the meantime, place the egg yolks and sugar into a mixing bowl and whisk well.
45 1.6 Egg yolks Place the chocolates into a tall recipient.
35 1.2 Sugar
Pour half of the hot mixture onto the egg mixture for heat transfer to happen. This
100 3.5 Callebaut Madagascar step is important in order to avoid thermal shock of the egg mixture.
single origin dark
couverture 67.4% Transfer back into the saucepan and heat to 85°C (185°F).
60 2.1 Callebaut Arriba single When the preparation reaches 85°C (185°F), add the gelatin mass and mix well
origin milk couverture until the gelatin has completely melted.
39%
Once the gelatin has completely melted, pour the warm mixture onto the
14 0.5 Gelatin mass chocolates and wait for one minute to allow enough time for heat transfer.
(1:6 gelatin powder
200 bloom + water) Using an immersion blender, mix well until completely smooth.
Place the chocolate mixture into the fridge and let it slightly solidify.
Silicon mold Immersion blender Remove from the fridge, transfer into a piping bag and cut a small tip to control
UTENSILS
Cooktop Thermometer
the flow.
Saucepan Metal tray Pipe onto the molds and fill the cavities completely.
Spatula Parchment paper Place into the freezer.
Mixing bowl Piping bag
Tall recipient Scissors
7
4 COMPONENT 4 | WHITE CHOCOLATE COCONUT WHIPPED CREAM
g oz/lb
300 10.6 Heavy cream Bring the cream, glucose syrup and inverted sugar to the boil.
INGREDIENTS
PROCEDURE
35% fat
In the meantime, scrape the vanilla seeds out of the bean and add the seeds into the
10 0.4 Inverted sugar saucepan.
10 0.4 Glucose syrup DE 38
Place the white chocolate into a tall recipient.
110 3.9 Callebaut W2
Belgian white When the mixture starts boiling, add the gelatin mass and remove from the heat.
couverture 28% Once the gelatin has completely melted, pour the warm mixture onto the chocolates
200 7.1 Coconut purée and wait for one minute to allow enough time for heat transfer.
28 1.0 Gelatin mass Using an immersion blender, mix well until completely smooth, add the coconut purée
(1:6 gelatin powder and mix again.
200 bloom + water)
Transfer into a mixing bowl, cover with plastic film and place in the fridge for at least 12
1 un. 1 un. Vanilla bean hours.
Cooktop Knife
UTENSILS
Saucepan Plastic film

Spatula Tall recipient
Cutting board Immersion blender
Mixing bowl
5 COMPONENT 5 | CHOCOLATE GLAZE
g oz/lb
75 2.6 Water Bring the water, sugar and glucose syrup to a boil.
INGREDIENTS
PROCEDURE
150 5.3 Sugar In the meantime, place the chocolate into a tall recipient.
150 5.3 Glucose syrup DE 38 Pour the condensed milk and the gelatin mass onto the chocolate.
100 3.5 Condensed milk,
Pour the hot mixture onto the chocolate and wait for 1 minute to allow enough
sweetened
time for heat transfer.
25 0.9 Gelatin mass
(1:6 gelatin powder Using an immersion blender, mix well until completely smooth.
200 bloom + water) Transfer the preparation into a mixing bowl, cover with plastic film and place in the
150 5.3 Callebaut Madagascar fridge for at least 12 hours.
single origin dark
couverture 67.4%
It is really important to use the glaze only once it has completely cooled down.
Cooktop Immersion blender

UTENSILS
Saucepan Thermometer
Spatula Metal tray
Plastic film Parchment paper
Tall recipient Piping bag
Mixing bowl Scissors
8
g oz/lb
- - Roasted grated Before assembling the macarons, line all the macaron shells facing upwards on
INGREDIENTS
PROCEDURE
coconut parchment paper.
- - Fresh coconut, Start by unmolding the frozen chocolate crémeux and place them onto a small rack.
cut in slices
Before using the glaze, heat it back to 30°C (86°F) in the microwave and mix well in a
tall recipient using an immersion blender. The glaze should be completely smooth and
with no air bubbles.
Small rack
UTENSILS
Transfer the glaze into a piping bag and start glazing the frozen chocolate crémeux.
Piping bag & 20
mm (0.8”) star tip Place the crémeux back into the freezer for 5 minutes.
Scissors Unmold the pineapple marmalade and directly place at the center of the macaron
Wooden skewers shell.
Tabletop mixer, Using wooden skewers, transfer three glazed spheres of chocolate crémeux onto each
mixing bowl and a of the shells.
whisk
Transfer the whipped cream into a mixing bowl and mix on high speed using the table-
Spatula top mixer. The preparation should hold stiff and glossy peaks when lifting the whisk
Disposable cake out of the bowl.
boards
Transfer the cream into the piping bag and pipe onto the shells, in between the glazed
Immersion chocolate crémeux and in the middle of them, on top of the garnish.
blender
Place the slices of fresh coconut onto the glazed spheres of chocolate crémeux and
Tall recipient
sprinkle some roasted grated coconut on top of the whipped cream.
Gloves
Add a mini macaron on top of the whipped cream in the middle of the shell, place the
Parchment paper macaron onto a serving board and refrigerate at 4°C (39°F).
Metal tray
Bowl scraper
Microwave
9
VEGAN MACARON
1H 1H20 75
P
RY
ST
PA
1 2 3 4
SHELF LIFE: 6 WEEKS

Colorful Gerbet macarons suiting the vegan diet: the shells use Aquafaba instead of egg whites and the dark chocolate
ganache is made with coconut oil. A lemon filling adds freshness to the whole. Expect to be surprised!
10
g oz/lb
75 2.6 Aquafaba #1 Strain the chickpeas out of their juice, named aquafaba, into a saucepan.
INGREDIENTS
PROCEDURE
(canned
chickpeas juice) Reduce the juice by 30% and cool it down.
200 7.1 Powdered sugar Using the food processor, mix the almond flour, the powdered sugar and the cocoa
powder for 25 seconds. This preparation is called “Tant pour Tant” or TPT.
200 7.1 Almond flour
0.8 0.03 Natural yellow
Using the tabletop mixer, beat the aquafaba #1 on low speed.
coloring gel Scrape the mixture back into the bowl to make sure that all the preparation has been
75 2.6 Aquafaba #2 evenly beaten. Note that it will take longer, from 5 to 10 minutes, to obtain the right
(canned texture - holding stiff peaks - than when beating regular egg whites.
chickpeas juice)
In the meantime, combine the coloring and the aquafaba #2 together in order to
200 7.1 Sugar ensure a proper dissolution of the coloring. Using gel coloring, instead of powder, will
60 2.1 Water result in shells evenly colored.
Transfer the TPT and mix well until obtaining a homogeneous mixture.
Cooktop Keep beating the aquafaba #1 mixture in the tabletop mixer.
UTENSILS
Saucepan Add the water, followed by the sugar and bring to the boil. Place the water in first to
Whisk ensure that the sugar does not crystallize in the pan.
Strainer Once the sugar preparation reaches 110°C (230°F), change the tabletop mixer to high
Thermomix or food proces-
® speed.
sor When the preparation reaches 119°C (246°F), fold into the beaten aquafaba mixture
Thermometer and mix at low speed for a minute and then at medium speed.
Tabletop mixer, mixing bowl Let the meringue cool down completely. Note that the meringue will be softer than
and a whisk regular meringues made of eggs.
Mixing bowl Fold the meringue into the TPT preparation in three different additions in order to
Spatula combine well.
Metal tray Mix until obtaining a light and thick preparation that forms ribbons.
Teflon sheets Transfer the batter into a piping bag with a 10 mm (0.4”) tip and pipe 3 cm (1.2”) discs
Piping bag & 10 mm (0.4”) tip of batter into staggered rows on the teflon sheets. This will ensure a better diffusion
of the heat when baking in the oven.
Scissors
shells.
form on the shell. It will take between 45 min to 1 hour. Note that the drying process
will depend on the humidity level of the room.
Bake in the oven at 125°C (257°F) for 15-17 minutes and allow to cool completely be-
fore assembling.
11
2 COMPONENT 2 | DARK CHOCOLATE & SANSHO PEPPER GANACHE
g oz/lb
200 7.1 Soya cream Bring the soya cream, the inverted sugar and the previously sifted pepper to a boil.
INGREDIENTS
PROCEDURE
30 1.1 Deodorized Place the chocolate into a tall recipient and pour the boiling preparation onto it.
coconut oil
Wait for one minute to allow heat transfer and mix well using the immersion blender.
40 1.4 Inverted sugar
Add the coconut oil and mix again using the immersion blender until obtaining a
190 6.7 Callebaut
Madagascar single smooth ganache.
origin dark Transfer the ganache into a mixing bowl, cover with plastic film and let set at room
couverture 67.4% temperature for at least 12 hours.
2 0.1 Sansho pepper,
sifted
Cooktop
UTENSILS
Saucepan
Whisk
Sifter
Immersion blender
Tall recipient
Spatula
3 COMPONENT 3 | LEMON FILLING
g oz/lb
200 7.1 Lemon purée Place the yuzu juice and lemon purée, followed by the dextrose and sugar, into a
INGREDIENTS
PROCEDURE
50 1.8 Yuzu juice saucepan.

30 1.1 Cornstarch Pour 1/3 of this preparation into the cornstarch to dissolve it.
90 3.2 Sugar Place back into the pan, bring to a boil and cook like a custard cream. It is
30 1.1 Dextrose important to boil this cream for at least one minute to make sure that the
cornstarch is well cooked.
2 0.1 Lemon zest
Transfer the preparation to a mixing bowl, add the lemon zest and mix well.
Cover with plastic wrap and place in the fridge for at least 12 hours.
Cooktop
UTENSILS
Saucepan
Whisk
Mixing bowl
Spatula
12
g oz/lb
- - Callebaut 811 Before assembling, transfer all the macaron shells onto a tray lined with parchment
PROCEDURE
Belgian dark paper with half of the shells facing upwards and the other half facing down.
couverture 54.5%
Whisk the lemon filling and transfer into a piping bag with a 2 mm (0.08”) tip.
Transfer the chocolate ganache into a piping bag with a 10 mm (0.4”) tip.
Start garnishing the shells by piping the chocolate ganache onto all the shells facing
upwards and pipe the lemon filling into the chocolate ganache.
Piping bag & 10
mm (0.4”) tip Close the macarons by holding both of the shells in your hands and by sticking them
Piping bag & 2 together simultaneously to ensure a nice and even filling.
mm (0.08”) tip Gently press onto the shell that has not been garnished to make sure that the ganache
Whisk is evenly spread out between the two shells. It is important to not have any air
Paper cones
bubbles.
Using a paper cone, pipe pre-crystallized dark chocolate onto the macarons and
create lines.
Refrigerate or freeze for at least 24 hours to allow enough time for the macarons to
set.
Wait 48 hours before enjoying the macarons: they will be even softer on the inside
while maintaining some crunchiness on the outside.
13

The Macaron Trilogy

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THE MACARONS TRILOGY

by NICOL AS DUTERTRE LEVEL ACTIVE TIME TOTAL TIME YIELD

SHELF LIFE: 6 WEEKS

Bowl scraper Refrigerate or freeze for at least 24 hours.

by NICOL AS DUTERTRE LEVEL ACTIVE TIME TOTAL TIME YIELD

SHELF LIFE: 6 WEEKS

3 COMPONENT 3 | DARK CHOCOLATE CRÉMEUX

Saucepan Plastic film

5 COMPONENT 5 | CHOCOLATE GLAZE

Cooktop Immersion blender

by NICOL AS DUTERTRE LEVEL ACTIVE TIME TOTAL TIME YIELD

SHELF LIFE: 6 WEEKS

3 COMPONENT 3 | LEMON FILLING

50 1.8 Yuzu juice saucepan.

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