This gorgeous recipe if followed to the letter WILL give you perfect macarons... simply beautiful and very satisfying when you get them right!
Macaron RecipePreparation time 30 mins | Baking time 15 mins | Makes 25-30
IngredientsFor the macaron shell:
- 225g icing sugar
- 125g ground almonds
- 125g egg whites (from about 4 medium eggs, but do weigh it out)
- 25g caster sugar
- 20-30 drops of food colouring
- ½ tsp flavour extract
- For the filling:
- 150g butter, softened
- 75g icing sugar
- Preheat the oven to 140˚C/120˚C fan/gas mark 1. In two batches, put the icing sugar and ground almonds in a food processor and blitz until you have a fine powder. Sieve the powder into a large mixing bowl – again, do it in batches. Try to sieve any remaining chunky almond bits, which can then be thrown away.
- Put the egg whites into a clean metal mixing bowl and whisk until they start to hold their shape. Gradually whisk in the caster sugar in two lots until the whites form stiff peaks. Finally, whisk in the desired food colouring and ½ tsp of flavour extract until well combined.
- Stir in 1/3 rd of the whites into the dry ingredients to loosen the mixture and then gently stir in the rest using a metal spoon. You want it to be smooth and glossy, but not too liquid. The texture is very important and tricky to judge; when you fold the mixture, it should form a ribbon on the surface. Transfer mixture to the prepared piping bag with an 8mm plain nozzle.
- Pipe a round onto a baking tray lined with silicone paper, approx 2cm in diameter. Lift the nozzle sharply to ﬁnish the blob. Carry on piping more blobs, leaving approx 2cm around each one to allow for spreading.
- If any of the macarons have nipples, smooth them gently with a wet finger. Leave them to stand for at least 30 mins before baking to help them to form a smooth shell when baked.
- Bake the macaroons in the middle of the oven, one tray at a time for 12-15 mins. The exact timing will depend on their size and your oven. Try a small test batch ﬁrst, leaving the uncooked macarons on their trays won't hurt them. Remove from the oven and leave to cool on their trays. You should then be able to remove them gently without leaving the insides behind. If not, carefully ease off with a knife.
- To make the filling, beat together the icing sugar and butter to give a butter cream base filling. This can then adapted to the colour and the flavour desired using food colouring and your chosen flavour extract.
- Pair macaron shells of similar size and sandwich together with 1-2 tsp of the butter cream.