French Macarons
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French Macarons
My first attempt didn't work, mainly because I just guessed at the weights and I think you have to be a wee bit more accurate!
I'm pretty pleased with these although that's about half because I had them on the bottom shelf. I over cooked the ones on the top shelf.
You can see that I dented a couple as I sandwiched them with the butter cream. Still they taste delicious in spite of the blemish! This is more evident in the large picture.
You can purchase a silicon mould that will allow you to pipe them to a standard size, rather than haphazard like mine ;-)
Pink Macaron
Macaron Recipe
- Serves: Approximately 12 macarons
- Prep Time: 30 mins
- Total Time: 75 mins (including 30 mins standing before cooking)
125g/4oz ground almonds
200g/7oz icing sugar
3 free-range egg whites
2 tbsp caster sugar
½ tsp cream of tartar
pinch red powdered food colouring
Ingredients
- 125g/4oz ground almonds
- 200g/7oz icing sugar
- 3 egg whites
- 4 dessert spoons of caster sugar
- ½ tsp cream of tartar
- pink food colouring (I used a gel)
Instructions
Sieve the ground almonds and icing sugar in a together and set aside
Using a whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar and food colouring until the mixture is smooth and glossy.
Gently fold in blended ground almonds and icing sugar.
Spoon the macaroon mixture into a piping bag fitted with a 1cm round nozzle. Pipe 5cm circles onto the baking tray lined with greaseproof paper. If a peak forms, it should disappear after a little while if the consistency is correct. Set aside for 30 minutes, they are meant to have a smooth skin at this point.
Meanwhile, preheat the oven to 160C
Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Watch not to over cook them, I burned half of my first batch. Remove from the oven and set aside to cool. Carefully peel away the greaseproof paper and set aside to cool completely.
Once cool, sandwich two halves with the buttercream together. Then if you haven't scoffed the lot, put them in an airtight tin on the fridge. Mine lasted a few days and gradually got chewy.
Buttercream Recipe
- Serves: various
- Prep Time: 10 mins
- Total Time: 10 mins
There are lots of buttercream recipies around. I tend not to measure accurately for mine and just adjust to taste.
Ingredients
- 100 grams butter softened
- 100 grams cream cheese
- 100 - 150 grams of icing sugar
- food colouring gel
Instructions
Combine the butter and cream cheese, then gradually add the icing sugar watching not to let it cloud up everywhere. Add the food colouring a little at a time until required colour is achieved.
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Macaroon Equipment
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Guestbook Comments
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Hairdresser007
Nov 28, 2011 @ 2:26 am | delete
- In San Francisco at the Ferry Terminal Building there is an amazing place that sells these there!!! YUM! Also, in Los Angeles has so many flavors at Bottega Louie!!! I love the earl grey flavored ones!
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