Macarons or Macaroons?
Macarons are one my favourite sweets. When I recently visited Paris I went to one of the Pierre Hermé stores and bought myself a big fat chocolate orange macaron for the extortionate price of €5 just for one. But it had to be done. It was unreal. I was dubious about making my own, but for a first attempt I'm pretty chuffed with the outcome.
Preheat Oven: 160 degrees
Sieve the ground almonds and icing sugar into a bowl.
In a separate bowl whisk the egg whites until stiff peaks form. You should be able to hold the bowl over your head without any mixture falling out (seriously) this will ensure you have the correct consistency.
Slowly add the caster sugar and mix until glossy and smooth.
Then carefully mix in the ground almonds and icing sugar. The mixture will seem a little runnier but that's all good.
Line your baking tray with greaseproof paper or in my case when you realise you have none, you can use foil. Although, it might be a bit tricker to take the macarons off the sheet once baked.
Pour your mixture into a piping bag, or you can make your own. I used a sandwich bag and snipped one of the corners off. Using a glass helps to pour the mixture in.
Create small even blobs of your mixture about this size. Then carefully bang the baking tray on your work surface a couple times to pop any air bubbles lurking within the mixture.
Now for the annoying part, leave them out for 20 minutes. This will dry out the mixture and make the tops slightly sticky which will help them to rise up.
After resting your little macs, bake for 8-10 minutes until golden (please excuse the one that had a little accident) They should have this ridged base, I believe it's called the feet? Although I may have just made that up.
For the filling I made some classic butter cream. Mix the butter, vanilla extract and the icing sugar together in a bowl. Turn one of your macarons upside down, and spread a couple teaspoons of the butter cream onto the top. Place another macaron on top of the mixture and ils ont terminé!
Not bad for a first attempt. I'm thinking of trying different colours and flavours for next time. My butter cream also melted a smidge which hasn't helped their height, but they tasted insane.
Uber chewy and slightly crisp on the outside.
A couple pointers:
The fresher the eggs the better.
Leaving them out before you bake really does help.
Banging the air bubbles out stops them from cracking in the oven.
They also make cute, little gifts.
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.