Friday, April 22, 2016

Easy macaron recipe

I'm super exited to be writing my very first baking post! 

Ever since I was little I've loved baking and in the last year or so since I've had my own house, I've been able to up my game, make as much mess as I like and experiment.

I had always been intrigued by macarons, but because I'm so fussy with food, I'd never actually tried one, but late last year when I went to Brussels, we stopped by a fancy shop and got a box. That's where the love affair with macarons began. 

I never see them in the shops in the UK. Does anyone know where I can pick some up?

After watching loads of tutorials, reading recipes and drooling over images on Pinterest, I decided to give it a go. I prepared myself for failure, because Macarons are known to be really quite tricky to make. I follow the simple recipe below and as of yet I’ve still not had a dodgy batch!

·         60 g Egg Whites
·         65 g Sugar (I used caster)
·         75g Almond Powder
·         55g Icing Sugar
·         Food Colour GEL of your choice


Line a baking sheet with grease proof paper. Once the mix is completed, I blob a little bit under each corner of the grease proof paper to make sure it sticks to the baking tray. 

Take your almond powder (I buy ground almonds) and icing sugar and blitz it in a blender in pulses, to make the mixture as fine as possible. Normally for a total of about 30 seconds. (I didn’t do this the first couple of times – they still turned out tasty but when you do this the mixture is much smoother). Leave to one side. 

Mixing the egg whites takes a looonnngg time. If you’ve got an electric hand mixer, great. If you’ve got a stand mixer, even better. You want to mix the egg whites until they begin to create a loose foam. At this point, I slowly add the sugar to the egg whites and continue whisking until I’ve created a meringue. You want a glossy, thick, white mixture. 

This is the point when I add my food colour, because I don’t want to over mix when the almond and icing sugar mixture is added. 

The next step is crucial in creating a good macaron. You want to slowly fold the almond mixture into the eggs, trying to not remove any of that lovely air you just created in the last step. I read online somewhere that you should count your folds – for me, my mixture is done at around 35-40 folds. 

Then you need to pop your mixture into a piping bag, and pipe on to your baking sheets. Mine are never perfectly uniform because I don’t have a round nozzle, so you can use yours if you have one.

You need to let them rest for at least an hour on the baking sheets before you put them in the oven. I make sure my kitchen is at a normal temperature, don’t do any cooking or have any drying on – the less moisture in the air around the macarons at this stage the better. I believe this stage is the make or break when it comes to creating the ‘feet’ on the macaron. 

After your hour is up, you want to shove these in the oven at around 150 degrees for anywhere between 10-20 minutes. Mine are normally done after around 12 minutes – it all depends on your oven. I keep a watchful eye on mine to see if my little macaron ‘feet’ form, and each time they do, I have a little dance around the kitchen. 

Once done, I leave them too cool for 10 minutes or so, then get filling and sandwiching these together. I use any sort of filling, but Chocolate frosting is my favourite.

I’ll be honest with you, apparently these taste much better if you leave them for a day, but our’s never, ever last that long for me to try! 

Please let me know if you try this recipe out – tag me in your photos on Instagram and send me your links, I’d love to see how you got on!

1 comment:

  1. Love these. I wish I had an oven so that I could try to bake them too. Yummmmm. I am eagerly awaiting mine hehehehe xxxxxxx


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