Holy smokes people! I did it. I finally made my first (successful) batch of macarons. Not perfect, but never-the-less, I am so proud of them cute babies! :D
So why all the fuss with macarons? Why? They taste awesome and they are a melt in your mouth sensation. I’ve been wanting to learn how to make these since my wedding day a few years ago when it was served as part of the dessert.
Fellow foodies chocolatesuze and ramenraff went all crazy with their macaron love last week and I couldn’t help but go crazy too! So went out and bought a dozen macarons from Taste Baguette (Met Centre Store) and vowed to try and make them again. I had attempted to make these meringue like cookies a few times and failed each time. This time, I took a deep breath, concentrated and gave it another shot.
Look, it almost matches my baby pink mixer! :D
I trawled the net for recipes and came across this one here from the Bristish Larder. Apart from the meringue, the only thing different I did, was mix all the ingredients by hand, not by a stand mixer which is what I initially did which resulted with me over mixing, thus out came a runny mixture.
Rose Pink Macarons – makes about 40 shells (20 macarons)
110g ground almonds
225g icing sugar
4 egg whites
50g caster sugar
1/2 tsp of red food colour (or colour of your choice, optional)
1. Line a couple of cookie trays with baking paper. Sift the ground almonds and icing sugar in a large bowl and discard the impurities. Set aside.
2. In a stand mixer on a medium to high speed, whisk egg whites until frothy. Add sugar slowly whilst still mixing. Set speed to high and continue to whisk until stiff peaks form. Meringue mixture should be glossy and shouldn’t droop when you lift the whisks/beaters away.
3. If you’ve chosen to add food colour, add it now. In three parts, add the icing sugar and ground almonds into the meringue mixture. Carefully fold in the mixture with a wooden spoon or rubber spatula until well combined. Do NOT over mix.
4. Place about 1/2 or 1/3 of the mixture into a piping bag (rest your piping bag in a tall glass to assist you) and pipe straight down (about 3-4 cm in diameter) onto the cookie tray.
5. Tap the tray gently a couple of times to let out some bubbles and then leave the macarons to rest for 45 minutes so they can form a skin. This will give that classic dome shape.
6. About 30 minutes into the resting stage, pre-heat your oven to 150 degrees celsius/300 degrees fahrenheit. Once the macarons have rested for 45 minutes, bake the macarons (one tray at a time) in the middle rack of the oven for about 12-15 minutes. Watch them closely as you don’t want them to lose their colour and become golden brown on top (some of mine unfortunately did).
6. Once baked, leave to cool until they are at room temperature, they should lift off the baking paper with ease, if not, carefully, slide them off the baking paper with a knife.
Pair up the shells and fill with your choice of cream or jam. I chose a ready made buttercream frosting and nutella and they were delish! Egg shell like crust and sweet, meringue cookie.
I know that these are by far, not the greatest looking macarons, but I know in time and with plenty of practice, I will get there.