Since I was home alone this weekend I took the opportunity to take over the kitchen and make some Macarons. I love Macarons, and have subjected Stuart to a tour of patisseries in Paris on occasion, in search of the perfect Macaron – problem is they are all pretty tasty!
I decided to make Chocolate Macarons and also Rose and White Chocolate Macarons. I have a thing about Rose at the moment, such a light fragrant flavour.
Ingredients (From Delicious Magazine)
175g icing sugar
125g ground almonds
3 large free-range egg whites
75g caster sugar
Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl
In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract or divide the meringue among different bowls if you want to make more than one colour.)
Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.
Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger.
Bake for 15 minutes. Remove from the oven and cool.
For the filling I just made a simple Ganache of:
120ml Double Cream
100g Chocolate, broken up (white, dark or milk whatever you prefer)
1 tbsp. butter
Put the cream in the saucepan and bring to the boil
Pour over the broken up chocolate and stir until melted
Add in the butter and mix in thoroughly
Put in the fridge until the mixture starts to firm up, but not completely set.
Put into a piping bag and pipe onto one half of the Macaron, then place the other half one top.
The Rose ones turned out looking like a proper Macaron (if you ignore the non-perfect circle), it had the little legs and everything. The chocolate ones didn’t turn out as good, though they still tasted pretty good and I guess that’s all that matters!!