Macarons Craqueles (Macarons de Nancy)

posted  Apr 24, 2014

The original macaron - the macaron de Nancy - with a creamy strawberry filling.

    • 120g almond meal
    • 180g granulated sugar
    • 80g egg white (approximately 2 large eggs)
    • 1 tsp pink powdered food colouring
    • For Cream Cheese Filling
    • 125g Philadelphia Strawberry Cream Cheese, at room temperature
    • 60g (1/2 stick) unsalted butter, at room temperature
    • 40g (1/4 cup) icing sugar, sifted
    • 1 tbsp strawberry jam
Cook Time25 min.
Prep Time15 min.
Yields25 serv.
  1. Heat oven to 300F.
  2. Prepare 2 baking trays with parchment or silicone mats.
  3. Prepare a 14" piping bag fitted with a plain tip (I like to use Ateco 803).
  4. In a medium bowl, combine the almond meal, sugar and powdered food colouring, mixing to combine well with a wire whisk.
  5. In a separate metal bowl using an electric hand mixer, whip the egg whites to soft peaks.
  6. Combine the dry ingredients into the egg whites, mixing to completely incorporate the dry ingredients. The mixture will be fairly stiff.
  7. Transfer mixture to the prepared pastry bag fitted and pipe out circles of the mixture, approximately 1-2 inches in diameter.
  8. Take a damp piece of paper towel and smooth the tips of the cookies over.
  9. Sprinkle with icing sugar.
  10. Bake for 20-25 minutes. The cookies will crack on top and they will still be a little soft when you remove them from the oven.
  11. Cool on a wire rack. I like to pair them up at this stage, finding matching sizes to help speed up the filling process.
  12. Now prepare the filling.
  13. Combine cream cheese and butter with an electric hand-held beater or a stand mixer until soft and creamy.
  14. Gradually add the icing and mix until smooth.
  15. Swirl through the jam.
  16. Place the mixture in a pipping bag (or use a teaspoon) and pipe (or place) a small amount of filling in the centre of 1/2 of the macarons and top with a second macaron. Unlike Parisian macarons, it should only be a small amount (i.e. not necessary to see the filling).
  17. Place the filled macarons in an airtight container in the fridge to store. Bring to room temperature (10 minutes) before eating.

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