So if you know me then you know I'm obsessed with these type of chic and delicious French treats... Macaroons. I could eat these all day and all night, however I don't want to end up as big as a beach ball hee!!
Usually Laduree in the Burlington Arcade is my go to place. It symbolises a romantic/elegant lifestyle I dream of. Everything is beautiful and perfect and totally inspiring.
However I had some spare time and thought why not make my own. Obviously they were no where close to the standard of the Master Patisserie but it was so fun to do, I'm definitely making this a weekly thing.So here is my step by step process, you should give it a go also.I adapted the recipe just by adding raspberries.
You Will need:200g Icing sugar100g Ground Almonds3 Egg WhitesA pinch of salt40g caster sugarPipping BagBaking sheets with parchment covering them.
Ok so lets get to it. Start by separating the egg whites into a very clean and dry glass bowl. It is SUPER important no egg yoke gets in with the white. (Keep the egg yokes if you want, they come in handy for hollandaise sauces or something!!!)
Using an electric whisk beat the whites and salt until they make a stiff peak.
No start adding the sugar a teaspoon full at a time white whisking on a medium speed. Be careful to mix each spoonful in well before adding the next. They mixture should appear thick, white and glossy.
Now add any colouring or flavours you want. I added 1 teaspoon of rose water and Pink food colouring which you add a small amount at a time until you reach the colour you desire.
For me it was the pinker the better.
This should all be folded in well but be careful not to stir to much and avoid wooden spoons at all costs.
You know the mixture is ready if you can hold the bowl upside-down and nothing falls out.
Now the main challenge.. Fill your piping bag about 3/4 full and begin to create round thick blobs on you tray and parchment. (I found this quite hard so next time I'm making templates so they all end up the same size).
Then add any extras I added rose tips.
No its time to mix in the ground almond and icing sugar. Pre blend these two ingredients together before adding it to the egg white mixture. Again gently fold this in to the mixture, using a large metal spoon.
Lift up the tray slightly and drop it flat to get any air bubbles out of the Macaroons.
Leave these blobs/ soon to be Macaroons to stand for 30 mins to an Hour before placing in the oven, they need to set so they keep their shape when cooking. Otherwise you might end up with once massive blob/pancake.
Its lift off time, in they go. 170c Gas mark 3 for 10 mins but keep an eye on them as all Ovens are different.
Once they are cooked leave them to cool on there baking sheet, they need to cool naturally together. The tops should be crisp and the bottoms dry.
Now for the filling Butter cream.
You need:125g of Butter250g of icing sugar1 teaspoon of vanilla paste, extract or the inside of a pod.
And Simply whiz this all up together and pop it into a piping bag and fill them in togther..
So I'm no expect myself. Its all trial and error and at the end of the day its the taste that matters and your enjoyment.
So
HAVE FUN AND EAT MACAROONS!
No comments:
Post a Comment