I have been buying macarons recently and trying all the different flavours. I thought it was about time I make my own and I wanted them to be in pink and white to match my Halloween colours. I think they are the hardest sweets I have made! My first batch collapsed! So, before I made the second batch I searched the internet for tips, which I've included below.
Vanilla Macarons (makes 12)
Ingredients
240g icing sugar (powdered sugar)
180g ground almonds
4 egg whites separated the night before (important!)
80g vanilla sugar
Food colouring, if required
Cooking instructions
- Mix almonds and sugar in a food processor until you have a smooth fine powder
- Whisk the egg whites until they form soft peaks
- Slowly add vanilla sugar to the egg whites, all the while whisking.
- Slowly add the fine powder to the egg white mix with a wooden spoon till you have a shiny mass.
- Add food colouring until required colour is achieved.
- Using a parchment bag with about a 1cm opening at tip, squeeze the macarons mixture onto parchment paper lined baking trays. (I used a template under the baking paper of circles 2.5cm wide, to get them evenly sized).
- Tap the underside of the baking sheet to remove air bubbles.
- Let them dry for 1 hour so they form a shiny hard crust.
- Cook them for about 10-12 minutes in the oven at 140deg C, turning them around after 5 mins. Also, leave the oven door slightly ajar and make sure to keep an eye on them.
- Carefully remove them from the oven and transfer parchment paper onto a cooling rack.
- When cool, slide them off the parchment paper using a metal spatula.
White chocolate & Blackberry ganache
Ingredients
125g double cream (heavy cream)
1/2 teaspoon vanilla essence
50g blackberries, blended
100g white chocolate
Cooking instructions
- Bring cream to the boil in a small saucepan.
- Remove from heat immediately and stir in chocolate until melted.
- Stir in raspberries and vanilla essence until glossy.
- Refrigerate for about 45 mins.
- Spoon a teaspoon of ganache onto half of the macarons and place the other halves on top to form the ganache sandwich.
- Let the macarons chill in the refrigerator for 24 hours before eating.
Macarons will keep for 2 days refrigerated in an airtight container.
A few tips
- Always sift and double sift your ground almonds and icing sugar so there are no lumps.
- Use old egg whites that have been left out at least over night, otherwise you can be left with flat macarons.
- If piping the macarons leaves a peak on top, be sure to smooth the top over with a wet finger.
- Use a double layer of baking parchment to prevent burning.
Have a sweet day!
