I have always wanted to have a go at making macarons since I first tasted them on holiday in France…pistachio is my absolute favourite but thought they would be a touch too far for my culinary skills – maybe someday!?! My batter ended up slightly lumpy and as a result the finished macarons weren’t as smooth as I wanted…if you know what I did wrong I’d love to hear; am on a mission to perfect these!
So there are a range of methods but I plumped for this one…
7oz sifted icing sugar
7oz ground almonds
7oz caster sugar
4 large eggs (separated)
1tsp almond extract
3oz soft butter
5oz sifted icing sugar
* Line 2 baking trays with baking parchment
* Heat oven to 150ºC (130ºC fan assisted oven)
* Mix the icing sugar and almonds in a bowl.
* Place 2 egg whites in a mixing bowl and whisk until they form soft peaks. Gradually add the caster sugar to make a firm, glossy meringue.
* Add the remaining 2 unbeaten egg whites to the sugar/almond mix and mix until you get a thick paste using a wooden spoon.
* Add the almond extract and a few drops of food colouring to get your pink colour (it will lighten in the oven).
* Add a heaped tablespoon of meringue, beat well and fold in the rest of the meringue until the mixture is an even pink colour. Don’t overmix.
* Pour the mixture into a piping bag and pipe onto baking tray or silicone sheet. Tap to remove any air bubbles.
* Bake in the preheated oven for 25 minutes and then leave to cool for another 10.
* Peel of the baking paper and let cool completely.
For the filling:
* Beat the butter in a bowl until pale and fluffy. Gradually beat in icing sugar until smooth and creamy.
* Sandwich pairs of macarons using the butter cream.
You’re done…sit down with a cup of coffee and enjoy your efforts!! I know they weren’t a perfect finish but I did enjoy making something that stretched me a little and that I now want to have another go to see if I can perfect them. My niece has requested that we bake some the next time she’s here, so will definitely have a ‘take two’!!