Meet what was my nemisis until yesterday when I finally mastered macarons (Some people say macaroons however for the french meringue beauty I made it is actually macaron, just put on a french accent!)
It’s not an easy thing to do and chances are a few will fail but the recipe I used worked so I thought I would share it with you guys.
150g organic egg whites (around 5 eggs)
100g caster sugar
180g ground almonds
270g icing sugar
1. Line three flat baking sheets with greaseproof paper. Make sure that the paper is flat.
2. Whisk the egg whites and gradually add the caster sugar at the same time until glossy firm peaks form.
3. In a seperate bowl sift the ground almonds with the icing sugar, discard any large coarse pieces of almond.
4.Mix well to incorporate the icing sugar and almonds.
5. Incorporate the beaten egg whites into the dry ingredients using a large spatula. Mix well. (No need to fold the mixture.)
6. Work on the mixture by using a plastic scraper (I used a spatula). Press down with the spatula on the mixture, going back and forth pressing the oxygen out of the egg whites. Do this for no more than 5 minutes.
7. The mixture should leave ribbons on the spatula.
8. Transfer the mixture to a piping bag.
9. Pipe out the desired size of rounds (about 3cm in diameter. Make sure you leave enough space for the mixture to expand.
10. Leave for 30 minutes to set. This makes the glossy top. You’ll know when there ready as they will feel hard on top.
11. While you are waiting for them to set preheat the oven to 160°C/Gas 4.
12. Bake in the centre of the oven – one tray at a time – for around 10 minutes. Test after 8, if they wobble slightly put back in for 3 to for 4 minutes.
13. When cooked leave to cool (seriously they will collapse if you try to take them off warm!) and then marry up the discs. I filled mine with buttercream but you can use whipped cream inside too.
I told you in was a little bit complicated but it’s totally worth it!