Delicate and infinitely varied, macarons are definitely the stars of the tea room! They can be made in a multitude of colors and flavours and are easy to make. With a little care and attention you too can make your favorites at home.
Essentially made by folding meringue into ground almonds flour, macarons ca be either French (when castor sugar is added to the stiff egg whites) or Italian (which feature hot sugar syrup instead of sugar).
Before the sifted ground almonds are added to the meringue it should be sifted three or even four times to prevent the much dreaded lumpy macaron shell. Start by folding a small quantity of meringue into the almonds flour using a spatula, then incorporates the remaining mixture using a regular action, moving the spatula from the bottom of the bowl towards the top, and from the sides to the centre. Use the same motion to add the food colouring, but don’t overmix. The perfect consistency of macaron batter is said to be similar to magma – shiny and flowing, but not too runny.
Pipe round of the mixture onto your baking tray, holding the piping bay perpendicular t the tray and moving it away with quick, sharp movements, leaving at least 2,5m between the rounds. Give the baking tray a few light taps on a flat surface to remove any lingering air bubbles and take care not to set the oven too high, as this will crack the shells.
In appearance, the perfect macaron shell is glossy and smooth with a “foot” or ruffled edge at the bottom. Once cooled, the shells are sandwiched together with a wide range of fillings. The taste test should reveal pastries that are light and airy, but slightly chewy… and, of course, completely addictive.
200gr ground almonds
110gr icing sugar
2 eggs whites
70gr castor sugar
1. Preheat the oven to 145.C. Line a baking tray with a silpad.
2. Sift the ground almonds three times, then sift the icing sugar.
3. Whisk the egg whites until stiff. Add the sugar, spoon by spoon, whisking continuously and scraping the sides of the bowl.
4. When the misture is thick and shinny, fold a spoonful into the flour mixture.
5. Add the food colouring and fold in the remaining egg white.
6. Pipe onto the tray, leaving a 2,5cm space between each one. Tap the tray against the counter, then allow to stand for 1hour.
7. Bake for 15min, then open the door of the oven and bake for a further 10min. Switch off the oven, closer the door and leave the macarons to dry out for 30min. Lift the macarons from the tray and fill as desired.
1. Salted Caramel:
Spoon good-quality dulche de leche into a mixing bowl and whisk until soft and silky. Spread on the underside of two macarons, sprinkle with coarse sea salt and sandwich together.
2. Chocolate Ganache:
Melt 200gr dark chocolate, then mix in 1/2 cups whipped cream, a little at a time, until thick and smooth. Do the same with good-quality white chocolate, but swirl through blended fresh raspberries drained od excess liquid.
3. Fruit cream:
Spoon the pulp from 6 ripe granadillas and fold onto 1 cup whipped cream, along with 2 T sifted icing sugar, until combined. Do the same with puréed guava, banana or berries and use to fill a batch macarons.
4. Fruit Curd:
To make orange curd, place a saucepan over medium to low heat. Whisk together 4 eggs and 1 egg yolk, then add to the saucepan along with 350gr castor sugar and 225gr butter. whisk for 10 to 15min, or until the mixture is smooth and has thickened. Remove from the heat and cool before icing.
5. Flavoured Butter:
Fold crushed berries or grated pineapple or mango into softened butter together with 2 T icing sugar. Spread onto the underside of two macaron shells before sandwiching together.
6. Peanut Butter Frosting:
Place 130gr icing sugar, 250gr smooth peanut butter, 80gr butter and 1 vanilla extract into an electric mixer and beat for 6min, or until light and fluffy. Add 1/3 cup cream and beat for a further 2 minutes. Spread between macaron shells.
I found the lovely recipe in the Taste Magazine, I hope that can help you with the macarons 🙂