After make the meringues earlier in this blog it got me thinking about Macarons. Again something I’ve never made before that I wanted to try and dispel the myths about being difficult. I will admit that this first attempt wasn’t perfect. You can see that they cracked a little bit. But after talking to a chef about them I found out that the cracks mean I didn’t whip them enough. They still tasted great though! You definitely need a piping bag for these. I didn’t have one and I really missed it. For uniformity it’s an essential bit of kit. However they did turn out fine and they tasted wonderful!
100g Icing sugar
100g Ground almonds
2 Egg whites
A pinch of salt
55g Caster sugar
A dash of food colouring
300ml Double cream
3 Drops of vanilla extract
A piping bag with a 1cm nozzle would do the trick. Also remember to use a non-plastic bowl for whipping up the egg whites. I also use a mixer for the egg whites.
Preheat the oven to 140degrees Celsius (fan). Sift the icing sugar and gourd almonds into a bowl and mix together. Make sure that the almonds are very very fine, otherwise the Macarons will be grainy.
Whisk the egg whites, salt and the drops of food colouring in the mixer to form soft peaks then add the caster sugar. Whisk until the are stiff and glossy.
Add the almond sugar mix to the whites and stir together until loose. Don’t worry about the consistency it’s supposed to be this this!
Tack down some baking paper onto a baking tray and pipe the mixture on. The size is up to you! But small ones bake better and do an even amount to match up later. Make sure they are spaced apart because the mixture spreads a little. Tap the tray on the work surface a few times to burst any air bubbles in the them and leave for a good 20mins. Then bake in the oven for 15mins. Some recipes keep the oven door open a crack to let steam out or you can open the oven door halfway through. When hard to the touch take out of the oven and left until cold to take off the paper.
Whip the cream up with the drops of vanilla extract. Peel the Macarons off the baking paper and spoon a little cream in each and sandwich them together.
For them to keep put them in the fridge. Simple, straight forward and delicious.