102 Victoria Street
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Yield: Approx 10 - 15
100g icing sugar
100g ground almonds
2 medium, free-range egg whites
Small pinch salt
55g caster or fine sugar
For the filling:
150g unsalted butter, softened
75 g cup icing sugar
Preheat the oven between 140ºC and 160ºC
This recipe is for vanilla colour macaron but if you fancy some colour just add food colouring (not liquid food colouring, as this will add liquid into the recipe), just add it into the egg whites before whisking.
Sieve the icing sugar, followed by the ground almonds, into a large mixing bowl and carefully mix together.
In a separate bowl whisk the egg whites and salt until they form soft peaks. Add the caster sugar, at a time and continue to whisk until the whites are very thick and glossy
Gently stir in the icing sugar and almond mix. The mixture will lose some air and become quite loose.
Using a piping bag with a 1cm / 1/3" nozzle, fill with the macaron mixture and pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes - the surface of the macaron will become smooth, shiny and non sticky at the top (dry).
Bake the macarons in the preheated for 7 - 8 minutes minutes, open the door to release any steam, close the oven door and cook for a further 7 - 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool completely.
Do not be tempted to remove the macarons from the mat until they are cold or you will break them.
Beat the softened butter until it is fluffy, then gradually beat in the icing sugar. At this point you can beat in any flavourings you may choose.
Place approx 1/2 a tsp of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macaroons.
To have better and chewy results, refrigerate them for 24 hours.
Source: Elaine Lemm
pic by Gcheung28