Macarons
Macaron recipe based on a recipe I received from my dear friend Lezanne Winshaw.
Learn how to make perfect macarons from our recipe and an accompanying Youtube video
Top tips:
- Sieve almond flour and grind the remaining in a coffee grinder
- Check your consistency – mixing will thin it out
- Add colour near the beginning to avoid overmixing
- Leave macs to crust (humid weather will make it take longer)
- Bake away from fan in oven, high heat fades the colours
Macarons
Perfect macarons.
Ingredients
- 75 g eggs white
- 2.5 ml egg white/meringue powder
- 40 g castor sugar
- 100 g almond flour finely ground almonds
- 125 g icing sugar
- 5 ml cocoa (optional) for chocolate ones
- 2.5 ml flavour extract for flavoured macarons
Butter icing filling
- 100 g butter softened
- 200 g icing sugar
- 5 ml flavour extract as desired OR
- 15 ml jam
Instructions
- Preheat the oven to 160°C and line two trays with baking paper or non-stick mats.
- Add the egg white powder to the egg whites. Using a hand-held mixer, beat until foamy.
- Carry on beating the egg whites to stiff peaks, while gradually adding the castor sugar.
- Sift together the icing sugar and ground almonds.
- Add the almond mixture to the stiffly beaten egg whites. Add colour (as desired) and flavourant and mix together until a smooth consistency is achieved (not more than 5 minutes)
- Place the mixture into a piping bag and cut a hole of no more than 1 cm in diameter.
- Pipe circles onto a baking tray (about 4 cm in diameter) leaving about 2 cm space between each. Use a template to ensure they are all the same size.
- Tap the bottom of the tray vigorously to knock out any air bubbles that may be inside.
- NB: Leave to stand for 15 - 30 minutes for a croute (crust) to form. The top of the macaron should be dry to the touch before baking. If unsure, leave them a little longer.
- Place in an oven at 160 ˚C and bake for approximately 15 minutes.
Butter icing filling
- Beat together the ingredients and set aside for filling the macarons.
- Pipe the filling into the shells and sandwich them together.
Notes
Ganache can be used as as alternative filling