Hello everyone, I thought I would give you an update on my macaroon success! As seen in one of my previous entries you all know how much I love macaroons and last summer I am happy to say that I found a recipe that is amazing and makes perfect macaroons every time. After multiple failed attempts everything finally seemed to work. I spent all last summer making different flavours ready for my birthday in June, I had a box full of them ready to take on the train down to my parents for the celebrations.
Some things that I have found very useful when making them this time is I use an Italian meringue like last time but I only make half and leave the other half of the egg whites unwhisked. Try adding colours and flavours to the sugar syrup so extra liquid isn’t being added to the mix, this can be tricky as you won’t be sure of the intensity of the colour until the end but with practice you will figure out how much you need. Also make sure you blend the icing sugar and ground almonds and pass them through a sieve before using.
I tried them out on two of my French friends, Axel and Felix, who thought they were fantastic. I was surprised to find out that they have never made them but then again if you live in Paris why would you! I also tested out my profiteroles on them which also went down a treat (post about those to come). I hope that this recipe works for you too!
Ingredients (8 macaroons)
- 50g egg whites
- 67g icing sugar
- 67g ground almonds
- 67g caster sugar
- 16 ml water
- 2 tsps instant coffee with a splash of hot water
- ground almonds
- Line a heavy bottomed baking tray with baking parchment.
- Place the ground almonds and icing sugar in a food processor and mix until well mixed and very fine powder. Once this is achieved sift into a bowl and discard any bits that don’t go through the sieve.
- Place 25g of egg white in a cup to one side.
- With the other 25g put in a freestanding mixer ready to turn on when instructed.
- Put the caster sugar and water in a pan and heat until it reaches 118 degrees (at 110 degrees turn on the mixer to whisk the egg whites into stiff peaks). Turn the mixer onto a low speed and add the sugar syrup, turn the speed up once all of the sugar syrup is incorporated.
- Put the unwhisked egg whites into the dry ingredients and then put the meringue in too, fold the meringue into the dry ingredients and egg whites until fully mixed.
- Put into a piping bag with an 8mm round nozzle, pipe 3cm circles onto the parchment. Bang the tray to get rid of any nipples on the surface then leave to rest for 30 minutes to two hours. Pre heat the oven to 145 degrees C before putting in the oven.
- Cook for 13 minutes.
- For the filling mix the icing sugar and butter in a free standing mixer, add the coffee and ground almonds and continue mixing. Pipe onto half the macaroon shells once cooled then sandwich together with the remaining shells.
Enjoy! H x