Macarons!
Category News
Everyone loves a great macaron, it's the perfect companion to your favourite warm beverage and will champion over a simple biscotti any day. While these are probably the most delicious biscuit styled snack, they are definitely not for the novice baker and even a few experts will struggle to make these delightful treats perfectly each time. However, if you're ready to challenge yourself and your baking skills, here is a step by step guide to making your own macarons with some helpful tips along the way.
Baking macarons is akin to an intense chemistry experiment where each step and measurement needs to be followed precisely.
Ingredients:
For the biscuits:
● 210g powdered sugar
● 95g almond flour
● 1 teaspoon salt, divided
● 3 egg whites, at room temperature
● 50g granulated sugar
● 2.5ml teaspoon vanilla extract
● 2 drops pink gel food colouring
For the filling:
● 230g unsalted butter, at room temperature
● 360g powdered sugar
● 5 ml vanilla extract
● 45 ml of heavy cream
Method:
1. Start with the macarons.
2. In the bowl of a food processor, combine the powdered sugar, almond flour, and half of the salt until extra fine. Sift the almond flour mixture through a sieve into a large bowl.
3. In a separate large bowl, beat the three egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar and continue to beat until stiff peaks form.
4. Add the vanilla essence and beat until fully incorporated. Add the food colouring and beat until just combined, try not to over mix.
5. Add a third of the sifted almond flour mixture at a time to the beaten egg whites and use a silicone spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons.
6. Transfer the macaron batter into a piping bag fitted with a round tip.
7. Place a sheet of wax paper onto a baking tray and pipe the macarons into 3cm circles 2cm apart.
8. Tap the baking sheet on a flat surface about five times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to 1 hour or until dry to the touch. Both these steps are vital to getting the perfectly rounded macaron shape.
9. Preheat the oven to 150˚C and bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the wax paper.
10. Transfer the macarons to a wire rack and allow to cool completely before filling.
11. Make the buttercream: In a large bowl, add the butter and beat with a mixer until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
12. Transfer the buttercream to a piping bag fitted with a round tip and add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich.
13. Place in an airtight container for 24 hours to allow the macarons to "bloom" and enjoy.
Making your own macarons can be a long challenge but if done right they are a delicious delight that will definitely give you boasting rights indefinitely.
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Author: Lillian Rencken
