Irresistible Milk Chocolate Miso French Macarons: A Harmonious Blend of Sweet and Savory
Embark on a unique culinary adventure with these extraordinary Milk Chocolate Miso French Macarons. This recipe masterfully combines the luxurious sweetness of milk chocolate with the intriguing, savory depth of miso paste, creating a perfectly balanced and utterly addictive confection. To ensure your macaron-making success, this guide includes a wealth of resources, prominently featuring a comprehensive French Macaron video masterclass designed to empower every home baker.
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While many home bakers primarily associate desserts with pure sweetness, professional pastry chefs have long embraced the transformative power of savory elements. The strategic inclusion of savory notes is a cornerstone of sophisticated pastry, enabling creations that are far more complex, memorable, and balanced than their purely sweet counterparts. This delicate interplay between savory and sweet elevates a simple dessert into an extraordinary culinary experience, tantalizing the palate with layers of flavor that evolve with every bite.
Beyond the realm of exotic ingredients, even classic desserts can benefit from a touch of contrast. For instance, while I deeply appreciate the comforting familiarity of perfectly fudgy brownies or warm chocolate chip cookies, some of my most cherished recipes are those that inherently possess a less cloying sweetness than typical homemade treats. There are numerous clever ways to achieve this desired balance. One of my personal favorites involves harnessing the bright, vibrant acidity of citrus fruits. The sharp, zesty flavor of lemons and limes cuts through rich textures and intense sweetness, creating a refreshing counterpoint in desserts such as delicate cupcakes or classic lemon meringue pies. Oranges and clementines, with their aromatic and subtly sweet notes, can infuse familiar treats like cookies and carrot cake with an incredible fragrance and a wonderfully enhanced flavor profile.
However, for those seeking to truly push the boundaries of dessert innovation, a more unusual yet incredibly effective ingredient lies in the pantry of Japanese cuisine: miso paste. This traditional savory seasoning, typically found in soups and marinades, might seem an unlikely candidate for sweet dishes. Yet, its rich, earthy, nutty, and distinctly salty flavor is precisely the secret ingredient many desserts need to transition from merely “great” to truly “extraordinary.” Miso doesn’t just add salt; it imparts a profound depth and complexity, creating an “umami” experience that enhances and rounds out the sweetness in a surprisingly harmonious way.
The use of miso in high-end pastry is far from new. Esteemed pastry chefs, whether adhering to classical techniques or pioneering modern dessert trends, have long recognized its unique potential. My own revelation occurred in Paris, at the legendary Pierre Hermé boutique. Pierre Hermé is, for me, the ultimate macaron maestro; his creations ignited my enduring passion for these delicate French treats, and his innovative flavor combinations consistently inspire me. His miso macaron, a brilliant marriage of fermented soy paste and lemon, was a revelation. The soft, rounded richness of the white miso beautifully mellowed the lemon’s sharp acidity, creating a sublime flavor profile. That single bite unequivocally convinced me that miso was an ingredient I absolutely needed to incorporate into my own dessert repertoire.
Still pondering what a miso-infused dessert truly tastes like? Rest assured, miso doesn’t impart an overpowering or “funky” taste to desserts, nor does it make them excessively salty. Instead, think of miso as a powerful flavor enhancer. It contributes an incredible depth and richness, a subtle underlying savoriness, and that coveted touch of umami that elevates and intensifies the inherent sweetness of other ingredients. It’s the secret weapon that makes sweet flavors “pop” and lingers pleasantly on the palate.
Understanding the different varieties of miso is key to unlocking its potential in baking. Miso’s flavor spectrum varies widely depending on its primary ingredient (soybeans, rice, barley), the amount of salt used, and, most importantly, the fermentation time. As a general rule, the darker the miso paste, the longer it has fermented, resulting in a more intense, robust, and pungent flavor profile. For instance, red miso (also known as aka miso) is deeply fermented, boasting a strong, earthy flavor that pairs exceptionally well with other bold ingredients like rich chocolate, decadent caramel, or sweet banana. On the other end of the spectrum is white miso (shiro miso), which undergoes a much shorter fermentation period, typically only a few months. This results in a delicate, subtly sweet, and less salty flavor, making it highly versatile. If you’re new to incorporating miso into desserts, white miso is an excellent starting point; its gentle profile is suited to a wide array of sweet applications, from creamy ice creams to rustic apple pies.
For these exquisite Milk Chocolate Miso French Macarons, I specifically selected red miso. Its assertive flavor is the perfect counterpart to the lively and pronounced sweetness of milk chocolate. The sharp, complex taste of red miso deftly reins in the sweetness of the chocolate, preventing it from being cloying. More than just balancing, it injects an incredible depth and that elusive je ne sais quoi into the macarons’ flavor—a quality that keeps you coming back for another bite. That “je ne sais quoi” is, of course, umami, the fifth basic taste, which literally translates to “pleasant savory taste” in Japanese. It’s the deliciousness that makes these macarons truly unforgettable.
If the concept still seems a little intimidating or abstract, here’s my challenge to you: simply prepare the milk chocolate miso ganache and taste a small spoonful. I guarantee that once you experience the magical synergy of chocolate and miso, there will be no turning back. This versatile ganache isn’t limited to filling macarons; imagine it slathered between layers of a rich cake, piped onto cupcakes, or spread generously over a pan of warm brownies. It’s a flavor combination that simply cannot go wrong, opening up a world of dessert possibilities.
FIRST TIME MAKING FRENCH MACARONS? Here’s How to Master Them
French macarons, with their delicate shells and airy “feet,” are often perceived as one of the more challenging desserts to master. While it’s true they can be finicky, they are absolutely achievable for any home baker—provided you approach the process with patience, proper preparation, and the right guidance. If this marks your first foray into macaron making, my strongest advice is to prep thoroughly, read diligently, and watch every instructional video available before you even crack an egg. Allocate ample time for the process so you’re not rushed, as rushing is often the downfall of macaron success. To assist you on this delightful baking journey, I’ve compiled a variety of comprehensive resources:
- For a step-by-step visual aid, explore my detailed tutorial, complete with clear photos, designed to walk you through each critical stage of the macaron-making process. From preparing your ingredients to piping and baking, every detail is covered.
- Should you encounter any unexpected issues—which is a common part of the macaron learning curve—refer to my thorough troubleshooting guide. This invaluable resource will help you diagnose common mishaps, understand their causes, and learn how to prevent them in future batches, transforming potential failures into learning opportunities.
- And finally, the cornerstone of my guidance: a 30-minute French Macaron Video Masterclass. I cannot emphasize enough how highly I recommend watching this video before you attempt your first batch of macarons. There’s truly no substitute for observing an expert in action to grasp the nuances of proper technique. This is how I personally learned over a decade ago, and it’s the method that has enabled thousands of my students to achieve macaron perfection.
Introducing: The FREE French Macaron Video Masterclass!
Unlock the secrets to baking flawless French macarons right in your own kitchen with my acclaimed video masterclass! Previously a premium, paid course hosted on an educational platform, this masterclass garnered THOUSANDS of 5-STAR ratings from delighted students. Now, I’m thrilled to announce that it’s available to all macaron enthusiasts worldwide for absolutely FREE and unlimited viewing! ❤️
My comprehensive French Macaron Video Masterclass is intelligently structured into 14 easy-to-digest lessons, designed to transform you into a macaron expert in record time. This course caters to a broad audience: from absolute novice bakers eager to acquire new, impressive skills to seasoned culinary enthusiasts looking to perfect a notoriously challenging yet incredibly rewarding dessert. Allow me to be your personal guide as we explore every facet of macaron creation: from selecting the essential equipment you need and understanding the critical steps to follow, to mastering the precise techniques that yield perfect “feet” and avoiding the common pitfalls that can lead to frustration. You have the flexibility to watch these videos at your leisure, pause and practice techniques, share your learning journey with fellow aspiring macaron makers, and even reach out to me with questions if you encounter any difficulties along the way. My goal is to demystify macaron baking and make it accessible to everyone.
I am genuinely confident that by following the detailed instructions and visual demonstrations in this video class, you will be well-equipped to create perfect French macarons that will impress everyone. Don’t wait—start watching the masterclass now and begin your journey to macaron mastery!
If you find my French Macaron Masterclass helpful and enjoyable, please consider giving it a “like” on YouTube. Your support helps more macaron lovers discover this valuable, free resource. Thank you for your enthusiasm, and happy baking!
Pin Recipe
Milk Chocolate Miso French Macarons
Ingredients
For the milk chocolate miso ganache filling
- 170 g best quality milk chocolate (Valrhona, Ghirardelli, and Lindt are all quality brands)
- 42 g unsalted butter
- 45 ml heavy cream
- 15 g red miso paste (also called aka miso paste)
For the macaron shells
- 3 large egg whites, separated two days in advance, stored in an open container in the fridge (about 3.5 oz/100 g)
- 210 g powdered sugar
- 125 g almond flour
- 30 g granulated sugar
- 1 drop beige or brown gel food coloring (optional)
Instructions
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For the milk chocolate miso ganache filling: In a double boiler or using a microwave at the lowest heat setting, gently melt the milk chocolate, butter, heavy cream, and miso paste together. Whisk the mixture until it is thoroughly combined and smooth. Strain the ganache into a clean bowl or container to ensure a silky texture. Allow it to cool until the bowl is no longer warm to the touch. Cover the bowl and refrigerate the ganache for 12 to 24 hours to allow it to set and thicken. Before using, return the ganache to room temperature for at least one hour to make it spreadable. (The ganache can be refrigerated for up to 1 week.)
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For the macaron shells: **It is crucial to bring the egg whites back to room temperature at least one hour before you begin making the macaron shells for optimal results.**
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In the bowl of a food processor, combine the almond flour and powdered sugar. Process the mixture for 30 seconds to a minute until it is finely ground and thoroughly incorporated. Sift the entire mixture through a fine-mesh sieve to ensure there are no lumps or larger bits of almond remaining, which is essential for smooth macaron shells.
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Using a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), whisk the room temperature egg whites on medium-high speed until they become frothy, which usually takes about 1 minute. Gradually pour in the granulated sugar in a slow, steady stream. After approximately 2 minutes of continuous beating, add the gel food coloring, if you are using it, to achieve your desired shade. Continue beating until the egg whites form stiff, dense, and creamy peaks, typically for about 3 more minutes. The meringue should be glossy and hold its shape.
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Gently add the sifted almond flour and powdered sugar mixture to the prepared meringue. Using a flexible spatula, begin the “macaronage” process by carefully folding in the dry ingredients. To do this, slide your spatula all the way to the bottom of the bowl and then fold it back up over the mixture. Repeat this motion about 6 times initially to just incorporate the dry ingredients. Continue folding for a total of approximately 14 strokes, or until no pockets of dry ingredients remain and the batter achieves the “ribbon stage”—it should drop from the side of the spatula in a slow, lazy ribbon that dissolves back into the main batter after a few seconds. Start testing for this stage early to prevent overfolding, which can lead to flat macarons.
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Stack two baking sheets (this helps prevent burning the bottoms of the macarons) and line the top sheet with parchment paper or a silicone baking mat. If you are not using pre-cut parchment sheets, ensure the parchment paper is cut to fit exactly over the bottom of the baking sheet to keep the macarons flat. If desired, slide macaron templates under the parchment paper as a guide for even sizing.
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Transfer the macaron batter to a pastry bag fitted with a ½-inch (1.25-cm) round tip. Pipe 1 ½-inch (3.8-cm) rounds of batter onto the prepared baking sheet. Ensure they are evenly spaced but relatively close to one another, as the batter will not expand significantly during baking.
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Carefully slide the macaron templates out from under the parchment paper, if you used them. Firmly tap the baking sheets a few times on your counter to release any trapped air bubbles (which prevents hollow macarons). Let the piped shells rest on the baking sheets for 20 to 30 minutes, or until a light touch no longer feels sticky. This “curing” process helps form the signature “feet.”
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Preheat your oven to 275°F (135°C) with an oven rack set to the middle position. Bake each sheet of macaron shells for 13 to 16 minutes. To test for doneness, gently tap on a shell with the tip of your finger; if it feels firm and doesn’t wiggle on its “feet,” it’s ready.
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Once baked, remove the macaron shells from the oven and let them cool completely to room temperature on the baking sheets, which usually takes about an hour, before attempting to remove them or assemble.
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To assemble the Milk Chocolate Miso French Macarons: Carefully pair macaron shells of similar sizes together, laying them side by side on a clean work surface.
If you refrigerated the ganache, ensure it has returned to room temperature for at least 30 minutes, or until it reaches a soft, spreadable consistency. Using a small offset spatula, spread a generous dollop of the milk chocolate miso ganache over the flat side of one macaron shell. Alternatively, for a neater finish, transfer the ganache to a pastry bag fitted with a round tip and pipe it onto half of the shells. Gently top with a second macaron shell, pressing very lightly to create a sandwich.
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STORAGE: For the best flavor and texture, store the assembled Milk Chocolate Miso French Macarons in an airtight container and refrigerate them overnight before indulging. This allows the flavors to meld beautifully and the shells to slightly soften, achieving the perfect texture.
French macarons will keep well, refrigerated, for up to 3 days. For longer storage, you can freeze assembled macarons in an airtight container for up to 1 month.
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SERVING: Always bring these Milk Chocolate Miso French Macarons back to room temperature before serving to fully appreciate their delicate texture and complex flavors.
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