This is a beginner's recipe guide to easy macaron making. They are really not all that difficult as people would have you believe!
- 1 cup (100g) icing sugar
- 1 cup ground almonds
- 2 medium egg whites
- Pinch of salt
- 1/4 (55g) cup caster sugar
- 1 1/2 cups softened unsalted butter
- 2/3 cup (75g) icing sugar
Level of difficulty Easy
Preparation time 10mins
Cooking time 16mins
Cost Average budget
Preheat the oven to 140°C.
In a large bowl, sieve the icing sugar, then the ground almonds, and gently mix together.
In another bowl, whisk the egg whites with salt until they form soft peaks.
Gradually add the caster sugar, while whisking until the whites are very thick. You should be able to hold the bowl upside down without anything falling.
Carefully stir in the sugar and almond mix.
Use a piping bag (1cm nozzle) to pipe small blobs onto a baking sheet and rememberless is more.
Gently tap the baking sheet on the bench to settle the mixture and leave to dry for 20 minutes. The surface of the macaron will become smooth and shiny.
Next pop the macarons into the oven for 8 minutes minutes. Open the oven door and close it again. Bake macarons for another 8 minutes.
The macarons are cooked when they are firm and slightly risen.
Leave your macarons on the mat to cool until they are cold or they will crumble.
Beat the (softened butter) until it is light and fluffy.
Gradually beat in the icing sugar.
This might be the time to add any flavourings like strawberry, vanilla, buttercream or finely ground pistachio nuts. Coconut, blueberry and mango are some more exotic flavours that work well.
Place 1/2 a tsp of the filling to the flat side of a macaroon biscuit half, and place together with the other half.
Twist the halves slighty to bond them together. Reapeat with the rest.
It is best to refridgerate your macarons overnight to make thier centres more chewy.
Place in a box to give as a gift to family and friends, or enjoy them yourself.