Macarons

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Yes, it is possible to make these at home!

Whisk 60g of egg whites (from 2 eggs) till soft peaks form.

Gradually add 75g of castor sugar. Whisk till firm peaks form.

Sift 100g of icing sugar and 75g of almond flour.

Fold the sifted icing sugar and almond flour into your egg whites together with a few drops of colouring.

Remember that the macarons will be lighter in colour after baking.

Continue folding until the batter falls off your spatula in a thick ribbon.

Line your baking tray with baking/parchment paper not wax wrap.

Fill a piping bag fitted with a 1cm round nozzle.

Pipe 2cm circles of batter onto the tray leaving 2cm between each one.

If you have any peaks on your macarons, gently flatten them with a damp finger.

Heat your oven to 140 degrees celcius.

Your macarons will be out at room temperature while your oven is heating.

Bake for 20-25 minutes. They must not take on colour.

Leave to cool completely before removing from the tray.

Sandwich with icing or ganache of your choice.

Leave overnight to soften before eating.