Macarons.

2015-12-31
  • Yield : 30
  • Servings : 15
  • Prep Time : 30m
  • Cook Time : 2:00 h
  • Ready In : 2:30 h

 

 

Ingredients

  • FOR THE MACARON SHELLS
  • 3 large egg whites, at room tempreature
  • 25g/1oz granulated sugar
  • 200g/7oz icing sugar
  • 125g/4oz ground almonds
  • 2 tablespoons of water
  • Assorted food colourings
  • FOR THE FILLING
  • 2 egg yolks
  • 50g/2oz granualed sugar
  • 3 drops of vanila extract
  • 1 tbsp of flour
  • 250ml/7fl of milk
  • Assorted food colouring

Method

Step 1

Whip the egg whites until stiff and then beat in the sugar until you achieve a glossy foam

Step 2

Pulse the almonds and icing sugar to a fine powder, sieve them twice and then fold them into the meringue along with the food colouring. Fold the mixture over and over until the batter flows from the spatula in a thick ribbon. Test the consistency by dropping a small amount onto a plate - it should form into a smooth dome, not a peak. If it looks peaky, fold the mixture again.

Step 3

Draw three rows of circle well spaced apart on the parchment (use the small lid or measure about 4cm, as a guide). Lay the paper upside down on a heavy baking sheet. Pour the macaron mixture into the piping bag and pipe a dollop on the centre of each circle. Give the edge of the baking sheet a sharp tap to help the mixture settle and leave to rest in a dry atmosphere for a bout 15 minutes.

Step 4

The macarons should form a light unsticky top ready for baking. Heat the oven to 150oC/300oF/gas 2. Bake for 8 to 10 minutes until they are firm and glossy. Cool and gently peel off the baking paper. Make two batches or use two baking sheets. You need 30 macaron shells.

Step 5

Whisk the egg yolks and sugar until thick and pale. Stir in the flour. Heat the milk (do not boil) and add the egg mixture. Stir, add the food colouring then strain it back into the the pan through a sieve. Bring to the boil and stir until thickens.

Step 6

Cover and chill the custard and stir it through before use. To fill, hold a shell flat side up in your hand, and use a palette knife to spread the filling. Top with another macaron to complete the shell.

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