Only for the skilled chef…
I’m not going to lie, I found these little buggers very difficult to make! It took me two attempts to make them and I still wasn’t satisfied with my efforts.
Don’t make the same mistake that I did the first time I made them… DO NOT USE CHOPPED ALMONDS! Use ground almonds, or put them in a food processor. That is the main point you need to know! Oh, apart from the fact they are very scrummy.
The world’s most exclusive of baked confections has gone mainstream in the UK. There are ranges of the French sweet snack at Waitrose, Selfridges and Harrods. With the average price being £1.50-£2.00 per macaroon, you are best off making them yourself!
Give them a go and see if you do a better job than me! Good luck!
You will need:
★ 125g of icing sugar
★ 165g of ground almonds
★ 3 egg whites
★ 55g of caster sugar
★ ¼ tsp of vanilla extract
Follow this simple step by step guide to make your macaroons!
Step one: Weigh all of your ingredients, line two baking trays with greaseproof paper and preheat the oven to gas mark 2.
Step two: Sieve the icing sugar and almonds into a bowl and fold them both together.
Step three: In a separate bowl, whisk the egg whites until they become foamy. Once they have become foamy, add the sugar gradually and the egg whites should thicken.
Step four: Add the vanilla extract and anything else you wish to add to the mixture, and fold it all together.
Step five: Gradually mix in the almonds and icing sugar, and carefully fold everything together.
Step six: Transfer the mixture to an icing tube (if you don’t have one use a strong food bag, and cut a 1cm hole in the corner of it) and pipe it on to the baking sheets in small circles, and place them in the oven for 10-15 minutes. Once they are done, leave them to cool for five minutes. Take them off the paper carefully.
For the next part, you can either stick them together with jam, melted chocolate or icing etc. Personally, I prefer to use a butter and sugar mixture.
You will need:
★ 450g of butter
★ 150 of caster sugar
★ 50 ml of double cream
★ Flavourings and colourings
Here is your second step by step guide for macaroons.
Step one: Put the butter, cream and the sugar in a bowl and whisk them together. You should get a creamy soft texture when the mixture is whisked properly. If your texture is slightly grainy whisk in some more butter. Add any food flavourings and colourings desired.
Step two: Transfer the mixture to icing tube/food bag and squirt it in circular shapes round one of the macaroon halves. If desired, add a layer of jam on top of the mixture for extra flavour.
Step three: Take another macaroon half and place it on top of the icing. Repeat this for the rest of your macaroons.