Delicious macarons! Your measuring must be precise for success. Remember these are tricky and practice makes perfect!
Ingredients (makes 20 macarons)
- 39ml water
- 128.5 g caster sugar
- 128g almond meal
- 128g icing sugar
- 50g egg whites
- 50g egg whites
- 30g castor sugar
- dash white vinegar
- cup of each desired fillings - Nutella, chocolate ganache etc
- assortment gel food dyes
Method
- Mix 1 - SYRUP. Combine the water and caster sugar and heat to 115 - 125 degrees to reduce moisture and create a sugar syrup.
- Mix 2 - PASTE. Combine the almond meal, icing sugar and egg whites in a clean bowl. Using a spatula to remove all lumps and create a smooth paste.
- Mix 3 - MERINGUE. In a mixing bowl add all of the egg whites on a high speed once it is slightly foamy, add a dash of white vinegar, then add all of the sugar.
- Once the syrup is at the correct temperature, add to the meringue mixture on high speed. Once the heat is reached and the air has dropped out of the mixture, it should look silky and thick. Add meringue mixture into the almond paste bowl. Mix well until everything is combined.
- Add the colours you wish and mix until combined. Place immediately in piping bag. Pipe disks and place in oven.
- Cook for 7 minutes on 154 degrees and then reduce to 150 degrees and cook for a further two minutes. (IMPORTANT TO BE PRECISE).
- Once the shells have cooled, match up pairs and pipe your desired fillings!
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