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Financiers et Macarons

Sometimes I sit down and think about the 4 years I spent on and off, studying in Paris; you see its a city that’s full of ironies, gentle beauty and magnificent pride; a city that you love to hate when you live in it; and that you just keep falling in love with, when you’re only visiting.

Of course, one thing about Paris that can’t possibly be forgotten is the food, but surprisingly enough you hear a lot of tourist coming back and saying they didn’t enjoy the gastronomy much. Well, it’s mostly because Parisians like to keep their secrets. Unlike other foodies cities (Rome, New york, Japan…etc) where one only needs to walk around to discover a good find, Paris makes your work for her. You need to research, read, ask around, talk, converse, before she let’s you in.

The only exception to that statement? Well, pastries and bread. Boulangeries and Patisseries are rampant in the city, and even thought there are some questionable ones, people always have mostly great experiences with them.

My friends, couple Julien and Carmela, owners of Casa San Luis (details later on), both trained in a Boulangerie/Patisserie in France and decided to come to the Philippines to try and introduce french technique and flavours in the market. Naturally for this baking intense post, i tapped them for help. Watch the video it was good fun.

Since everyone kept asking for my favourites, here they are: Macarons and Financiers.

(Yes i spell it Macarons and not Macaroons, because macaroons usually refers to something different.

Macarons because they are so delicate and can be extremely creative.

Financiers, because they are very basic and have a natural nutty flavour from the butter, which reminds me of my childhood memories of eating in france.

Financiers et (and) Macarons

www.facebook.com/CasaSanLuisPastries

www.twitter.com/CasaSanLuis

casasanluispastries@gmail.com or 0916-644-8522 for orders.

MACARONS

3 white eggs – 30 g of sugar -
200g powdered sugar
125g almond powder
2 tsps of unsweetened cacao powder

to make the color of the shell more intense add a few drops of red food (or other) colouring
in a bowl mix your dry ingredients – powdered sugar or confectionery sugar, almond powder, cacao powder

in a mixer, whisk at high-speed the white eggs to make your meringue. Gradually add the sugar. start with 10g
The meringue is ready when it is smooth and firm.

Mix the meringue with the dry ingredients. Put 1/3 first to soften the dry mixture. Then fold in the rest of the white eggs.

Line your trays with parchment paper. With the help of a piping bag, pipe the mixture on to your trays.

Keep the macarons out to dry out for at least an hour before putting it in the oven
Oven at 160 degrees celsius for 10-12 mins.

For the filling take your pic: either use nutella or jam, or make your own :mixing dark chocolate and heavy cream over a very low fire until smooth and add in some orange zest like we did. Put it in the fridge so that it can be spread over your macarons later. Spread, make a chocolate sandwich, put in the fridge and enjoy.

Go online and check for different recipes for Ganache and the likes :)

FINANCIERS

4 egg whites
150 g of powdered sugar
125 g of butter
50 g almond powder
50 g flour
1 tsp of baking powder
1 tbsp of vanilla extract

Regarding the Flour, both my friends and I agree, that the best one for the job for home made pastries and baking is Gold Medal flour, which is available in most supermarkets nation wide. When used properly it always delivers great results.

melt your butter in a sauce pan until golden and it gets a nutty flavor. Set it aside to let it cool.
sift your dry ingredients – sugar, almond powder, flour, baking powder
put your dry ingredients in a mixer.
slowly add the white eggs to your dry ingredients. mix until well incorporated.
add the melted butter. Mix until incorporated. Do not over mix it. The financiers will get dry.
fill your greased cupcake pans. Do not fill it til the top, about 2/3

Cook at 210 degrees Celsius for 10-12 mins

In the video though we cooked it at 160 degrees for 15mins.

live life.

90 COMMENTS

    1. Mary Lou Saulog Cervania June 13, 2012 at 3:58 am

      Macarons are all the rage, and I have easily paid up to $6.00 each. It is so cool to see that I can make these at home! It is also great to know that you can use Gold Medal…I would have run for some White Lily, but why make it difficult! Ooo, creativity…going to try with my latest cheat craving…Medjool Dates! And, will check out Casa San Luis next time that I am in the PI. Thanks so much!

    Reply
      1. Erwan June 13, 2012 at 4:38 am

        give it a try and let me know if its a success!

      Reply
      1. Erwan June 14, 2012 at 2:57 am

        hi Mary Lou, love the enthusiasm! give it a go :)

      Reply
    1. Michelle June 13, 2012 at 4:12 am

      Hey, i’m going to paris soon, can you email me a list of cafes that you recommend? i’ll be staying near les halles (the grand central station).

      my email is micheniche (at) hotmail (dot) com

    Reply
    1. Kristel June 13, 2012 at 5:43 am

      Hi Erwan thanks for this – probably my favourite post so far. I’ve tried to make macarons countless of times, using various recipes but I cant seem to get the “feet” to develop. They end up looking like mini whoopie pies! :( Any tips?

    Reply
      1. Erwan June 14, 2012 at 2:49 am

        everyone loves a sweet post! try tinkering with your oven temp or maybe your egg whites are too stiff?

      Reply
    1. Dio June 13, 2012 at 6:00 am

      Wish do come true! Im silently wishing that you’ll post a recipe for Macarons and tadah! wish granted :) I can’t wait to try these =) Looking forward to more yummy recipes from you.

    Reply
      1. Erwan June 14, 2012 at 2:48 am

        i’ll keep them coming!

      Reply
    1. Anna June 13, 2012 at 7:01 am

      I’ve been looking around trying to find a good recipe for macarons. Yay, found it! I love these fluffy little things and can’t wait to make this on my own. The financiers look delish as well so I’ll be trying them out too. Thank you. Keep up the good work here!

    Reply
      1. Erwan June 14, 2012 at 2:48 am

        let me know how they turn out!

      Reply
    1. kat June 13, 2012 at 7:10 am

      ive been waiting for this post since you posted a teaser that you’ll be sharing the recipe. im gonna try this as soon as i can. i hope itll be successful! Thanks so much for sharing.. i super love your site by the way. :)

    Reply
      1. Erwan June 14, 2012 at 2:47 am

        thank you so much!

      Reply
    1. Britz June 13, 2012 at 7:41 am

      Yes! Lucky i saw this post Hitting up my local Coles and Woolies :) Seems straight forward enough, and it looks amazing! I’m a sucker for macarons and those financiers look great too! gunna give them a go tomorrow :)

    Reply
      1. Erwan June 14, 2012 at 2:47 am

        good on you! let me know how it goes.

      Reply
    1. K June 13, 2012 at 9:37 am

      If you add some food colouring on the mixture, will it affect its consistency? And I haven’t really checked at the shops, but do you know if there’s such thing as a ‘natural’ / ‘organic food colouring that’s safe for the kids? Sounds silly, but my fingers are crossed! I love coloured macarons! And would love to be able to make them at home. They’re ery expensive as well here in Melbourne! Thanks in advance!

    Reply
    1. kathy June 13, 2012 at 10:23 am

      looks so yummy, have to try this!hope it will be a success!Im still trying to cook, as in trying my best. thanks so much! ur really a big help!

    Reply
      1. Erwan June 14, 2012 at 2:47 am

        im sure it will! thank you for reading!

      Reply
    1. K June 13, 2012 at 11:31 am

      What happens if I add some food colour into the mixture? Won’t it change its consistency? Do you, by any chance have alternative measurement for that? Also, is there such thing as ‘natural’ or ‘organic’ food colour that won’t make the kids all berserk? Bright-coloured macarons are just so attractive! But very expensive here in Melbourne as well – so would love to try your recipe at home. Looks very do-able. Thanks in advance!

    Reply
      1. Erwan June 14, 2012 at 2:46 am

        nope you can put in a couple of drops, no problem, until you are satisfied with the colour (go slow). most food colorants are safe, they are found in a lot of different products.

      Reply
    1. Earl Alcantara June 13, 2012 at 11:43 am

      What’s the song title of the background music? :)

    Reply
      1. Erwan June 14, 2012 at 2:45 am

        there are 3. which one?

      Reply
    1. Mishel June 13, 2012 at 12:35 pm

      I love macarons! Thank God there’s a French resto in Cebu which we can actually try one and not be ignorant on what a ‘macaron’ is. :)

    Reply
      1. Erwan June 14, 2012 at 2:43 am

        haha awesome!

      Reply
    1. Jhen June 13, 2012 at 1:12 pm

      Wow! This is the simplest recipe of macarons i’ve seen here(internet). Will definitely try this! But where’d you buy the almod powder? Thanks!

    Reply
      1. Erwan June 14, 2012 at 2:42 am

        it is really easy! make it yourself almond slivers + food processor = almond flour

      Reply
    1. Nico June 13, 2012 at 1:34 pm

      i swear its so good i just tried it. and i need the list of songs they’re awesome you have a really good playlist right there

    Reply
      1. Erwan June 14, 2012 at 2:42 am

        which did you try?

      Reply
        1. Nico June 14, 2012 at 3:34 pm

          the almond macaroons and the flourless pancakes but instead of strawberry i used blueberries for the pancakes but they still tasted awesome. Im planning on doing all of your recipes but I’m short of ingredients I’m from Davao City and the only place where I can buy decent ingredients is SM or Abreeza -_-.

        Reply
    1. Jonathan Noel June 13, 2012 at 1:37 pm

      Do you happen to know how the french patisseries make the other flavors of the macarons? Like what if i would like to make a non-chocolate flavor, what do i substitute with the coca powder?

    Reply
      1. Erwan June 14, 2012 at 2:42 am

        lots of recipes online for variations :) have a look around

      Reply
    1. Anoud June 13, 2012 at 2:31 pm

      Yey! Macarons, finally. Cannot wait to try and make some.

    Reply
      1. Erwan June 14, 2012 at 2:41 am

        goooooo!

      Reply
    1. JeLom June 13, 2012 at 7:21 pm

      Same here, need the title of the opening INTRO..
      Anyway, I’m skeptical to make this cuz I’m on a gluten-free diet. ;^(
      but those financiers are worth a try!!! ;^)

    Reply
      1. Erwan June 14, 2012 at 2:40 am

        its by the black keys :) download all their albums! they are great!

      Reply
        1. JeLom June 14, 2012 at 7:17 pm

          Thanks, I’ll update my iTunes as soon as I downloaded both El Camino and Brothers! This MUST BE GREAT!, I need to move on to fun. and GOTYE. I’m still waiting for your next SKILL SHOP, I believe we are on #5! ;^)

        Reply
    1. Absolute Health Fitness June 14, 2012 at 5:14 am

      Your post really interest me.. Wanna make some of it soon.. ;)

    Reply
    1. trexcy June 14, 2012 at 6:32 am

      yumm… sarap…

    Reply
    1. Jenny June 14, 2012 at 9:02 am

      Hi Erwan,

      What is the difference of Almond flour from Almond Powder?
      I can’t find Almond Flour here in SG (coz I want to try you flourless pancake from your previous post).

      Thanks!

    Reply
    1. The Soul Explorer June 14, 2012 at 9:32 am

      Yum!

    Reply
    1. joey June 14, 2012 at 2:20 pm

      Always been nervous about making macarons…they seem so delicate! Yours look fantastic!

    Reply
    1. Jos June 14, 2012 at 10:10 pm

      Hey Erwan,

      Here it is….just what I was waiting for, the macaron recipe…much appreciated. Big-Up for this video. Done!…I will definitely try to make this recipe today….and thx for the trade secret on how to make uniform circles. I <3 macarons!

    Reply
    1. Laly June 15, 2012 at 4:56 am

      Yehay!

    Reply
    1. Mae June 16, 2012 at 3:57 am

      Awesome post! Totally realized how simple it is to make financiers et macarons. Merci. Je suis heureux. :) BON! Keep on blogging. will try this recipe. Thanks for the post. :)

    Reply
    1. Jao June 16, 2012 at 9:34 am

      Can you post more of Italian like Pastas and Pizza? Thanks! Nice Blog. I read them everyday. :)

    Reply
      1. Erwan June 25, 2012 at 11:55 am

        Italian isn’t my favorite :)

      Reply
    1. Abs June 16, 2012 at 9:47 am

      Hi erwan! :)
      I want to try it because it is my favorite… also but unfornately we dont have an oven? We do only have a microwave oven can you help me with this? Thanks :)

    Reply
      1. Erwan June 25, 2012 at 11:55 am

        Hey, unfortunately you need an oven :(

      Reply
    1. Jao June 16, 2012 at 10:09 am

      Loving your blogs everyday.. Cool Introductions. You have the nicest site on the web. Haha! Keep it up. Im serious.

    Reply
      1. Erwan June 25, 2012 at 11:54 am

        Glad you like the intros!

      Reply
    1. Glenn tiu June 17, 2012 at 6:10 am

      I followed everything. I wonder what went wrong.. :( im a culinary student. And pastry has always been my weak side.

    Reply
      1. Erwan June 25, 2012 at 11:50 am

        Work on the technique maybe. It’s pretty straight forward. It could be the quality of your ingredients as well

      Reply
    1. Thea June 17, 2012 at 9:39 pm

      thank you for making this video! Macarons are my favourite!! And so are the Black Keys:) I want to apply this recipe on pistachio-flavoured macarons but I’m not really sure how!

    Reply
      1. Erwan June 25, 2012 at 11:47 am

        Use pistachio flour :)

      Reply
    1. recah June 19, 2012 at 7:18 am

      Macaron! Shakaron? Thanks for the instruction! Hope I could make one soon:)

    Reply
      1. Erwan June 25, 2012 at 11:44 am

        Let me know how it goes

      Reply
    1. Pans June 19, 2012 at 10:35 am

      Yahoo macarons! Aside from the easier recipes you cook up, I also enjoy the baking parts. Such a cool blog, although I still need that motivational kick to be like you and lose weight through my own cooking. Masarap ang fast food kapag stressed :))

    Reply
      1. Erwan June 25, 2012 at 5:40 am

        I know what you mean, it’s just the start that’s tough!

      Reply
    1. Migs June 19, 2012 at 11:32 am

      I love how orange and chocolate go well together. That’s genius. I’m definitely making these. Thanks for posting :)

    Reply
      1. Erwan June 25, 2012 at 5:39 am

        Thanks migs

      Reply
    1. Camille June 19, 2012 at 12:10 pm

      Macarons! Yumm. Why do you always have the best timing Erwan? I have no classes tomorrow so I’m going to give these a try. It looks easy enough. :P For the folding part.. Is it okay if I use the wire whisk method? I always tend to over-beat if I use the old-fashioned way.. :( I look forward to your response!

      By the way, isn’t Casa San Luis the same store where you sold your ‘extra’ ice cream before?

    Reply
      1. Erwan June 25, 2012 at 5:39 am

        Yes same store. Haha let me know how they go

      Reply
    1. Cheska June 20, 2012 at 4:02 am

      Would you still recommend an almond macaron (with cocoa powder) if i want to make those macarons with pastel colors? For those macarons with pastel colors, do you agree if i make a white chocolate ganache for the filling? THANKS

    Reply
      1. Erwan June 25, 2012 at 5:33 am

        It’s your call. Pastel colors re usually achieved with food coloring. He ganache is up to you, the color won’t affect the taste

      Reply
        1. Cheska June 26, 2012 at 1:03 pm

          Thanks Erwan! I will try making Pastel Colored Macarons for my debut. :)

        Reply
          1. Erwan July 20, 2012 at 1:48 am

            go for it

          Reply
    1. karl June 29, 2012 at 1:37 am

      just want to thank you for all the ideas and healthy recipes you’ve shared. Keep posting more and more power Erwan :))

    Reply
      1. Erwan July 20, 2012 at 1:51 am

        thank you for reading karl

      Reply
    1. trish June 29, 2012 at 2:33 am

      is there an alternative for almond powder? :O

    Reply
      1. Erwan July 20, 2012 at 1:43 am

        none really.

      Reply
    1. KAT July 2, 2012 at 2:55 pm

      How did you make perfect circles of macaroons?

    Reply
      1. Erwan July 20, 2012 at 1:38 am

        watch the vid, the secret is there :)

      Reply
    1. Nicole July 9, 2012 at 4:48 am

      I tried making them today and they are awesome!!!:D Im from los Angeles and believe it or not its not easy to find almond flour so I made some from almond meal:D major moolah savings since macarons here cost an arm and a leg:)

    Reply
      1. Erwan July 20, 2012 at 1:55 am

        great!! thanks! yes and its more fun too

      Reply
    1. Joane July 11, 2012 at 5:18 am

      Hi Erwan, quick question, what does the 3 egg whites – 30g sugar mean, in the macaron recipe? I tried making some last night using another recipe (from My Kitchen Rules), but I had to use a sugar thermometer which I didn’t have and it seemed really tricky… needless to say my macarons were a disaster (cracked surface, a bit too chewy). But your recipe looks simple in comparison. Anyway, so is there an extra 30 g sugar with the egg whites aside from the 200g? Thanks!

    Reply
      1. Erwan July 20, 2012 at 1:41 am

        its just means 30g per 3 egg whites :) read carefully, the 200g is for powdered sugar, not sugar.

      Reply
    1. Crisel July 20, 2012 at 12:17 am

      Hi Erwan! I’m dying to try your recipes.. They all look so delicious and at the same time healthy.. Just what a mom-of-a-3yr-old-tot needs..:) Regarding your French Macarons, is it ok if I substitute almond powder with vanilla powder? I also bake cupcakes and vanilla powder is what I have on-hand. Thanks!!!

    Reply
      1. Erwan July 20, 2012 at 1:40 am

        please do! i’m not sure. the almond flour here isnt used for taste but more for the consistency, im not sure how vanilla powder will hold as it usually is used just for taste

      Reply
    1. Grandeur Traveler July 25, 2012 at 12:36 pm

      This is fantastic! Im obsessed with macarons! My first time checking a local food blog, btw! Kudos!

      Deo a.k.a Grandeur Traveler

    Reply
      1. Erwan July 31, 2012 at 2:39 am

        haha love the a.k.a

      Reply
        1. Grandeur Traveler August 1, 2012 at 12:10 am

          haha. bloggers always have shameless self-promotions! haha. Cheers!

        Reply
          1. Erwan August 14, 2012 at 10:02 am

            :)

          Reply
    1. Christine99 August 1, 2012 at 12:23 pm

      Hi! I’ve always been intimidated with macarons but I would really love to try your recipe. I have a question though, can i use raw almonds (pulsed through a food processor) for the almond flour? I can’t find almond flour here in the province but I got some raw almonds from a friend.
      Thanks in advance for your reply. :)

    Reply
      1. Erwan August 14, 2012 at 9:52 am

        yes :) thats what almond meal is :)

      Reply
    1. Pau07 August 21, 2012 at 11:31 pm

      I can’t find almond powder. Where did you get those? Btw, I tried the Carbonara, it’s awesome. :D thanks for sharing your recipes!

    Reply
    1. kim October 1, 2012 at 3:08 pm

      Hi Erwan!

      Where can I buy almond powder? Or can I grind almonds in the food processor? Thanks!

    Reply
      1. Erwan October 3, 2012 at 2:00 am

        Make it :)

      Reply
        1. kim October 3, 2012 at 12:12 pm

          wow! thanks! can’t wait to do this one! :)

        Reply
          1. Erwan October 15, 2012 at 9:57 am

            awesome!

          Reply
    1. Aaron December 26, 2012 at 10:06 am

      Ughhhh Tried this once a different recipe of course. and had a hard time
      but How can you make it look so Easy. Will surely Try your recipe next Goodluck on your Blog It’s Really Great!

    Reply
 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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