French Macaron’s
I have always wanted to make these, but thought they would be really difficult, either my first attempt at making them proved to be a fluke, or they are not as difficult as I had thought.
Ingredients
- 125g ground almonds.
- 200g icing sugar.
- 3 free-range egg whites.
- 2 tbsp caster sugar
- ½ tsp cream of tartar
- Drop of your choice of food colouring.
Method
- Draw 5cm circles evenly spaced on a baking sheet, turn it over and stick to the baking tray.
- Blend the ground almonds in a food processor until well combined, add to the sieved Icing sugar.
- Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
- Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
- Spoon the macaron mixture into a piping bag fitted with a 1cm/½in round nozzle.
- Pipe into the drawn 5cm/2in circles on the baking tray.
- If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons, pop any that might appear with a cocktail stick.
- Then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
- Preheat the oven to 160C/315F/Gas 2½.
- Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes.
- Carefully peel away the greaseproof paper and set aside to cool completely.
Meanwhile, for the chocolate filling, use my Ganache recipe and pipe it onto the Macaron’s
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