Sunday, 5 February 2012

Amatuer Macarons

These French darlings are supposedly to die for - my first attempt was far from this. In fact they resemble a rotting red blood cell. My macaroons look like they are more suited to the post living... After having a go at it, the method itself was quite simple! However the piping was a challenge, hence the amateur-esque rusky look i've got going on here. The macaroons had a deep almond flavour, the texture was tender yet chewy and this recipe helped balance the orgenolaptics of a macaroon perfectly. But if i were to try these devils again i'd  use a different filling - and i'd make double sure that said filling does not curdle! 

The Recipe
175g icing sugar
125g ground almonds
75g caster sugar
Food colouring
150g icing sugar
75g butter
1 tbsp milk
Food colouring

The Method
  • Preheat oven to 160 degrees
  • In a food processor blend together the ground almonds and icing sugar to a very fine dust and then sift into a bowl 
  • In another bowl whisk the egg whites with a pinch of salt until you have soft peaks
  • Gradually add the caster sugar until glossy
  • Fold half the almond mixture into the egg whites using the figure of eight. Add the second half and do the same until you have a thick and smooth mixture 
  • Spoon mixture into a piping bag and pipe out 5cm rounds onto baking tray with baking paper on it
  • Let the rounds rest for 15 minutes so that they form a film
  • Bake for 15 minutes and let cool
  • Cream butter, food colouring and milk together in a bowl
  • Gradually add sifted icing sugar to the mixture until smooth
  • Plop a spoonful of buttercream onto a macaroon and then place another on top

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