My first attempt at making macroons ..... can't say it looks good ..... but it tasted really nice. I have to make these again to ensure the look is beautiful.
Pssst - don't mind the pictures - I am not the best person with decorations or neatness.
The filling was a strawberry buttercream, but you can use lemon curd, chocolate ganache or any flavour of your choice.
50 grms ground blanched almonds
90 grms icing sugar
50 grms egg whites, at room temperature
20 grams castor sugar
- Line a baking sheet with parchment paper.
- Place the ground almonds and icing sugar in a food processor and process until finely ground. Dont over process else you will get almond butter
- Beat the egg whites until foamy.
- Gradually add the sugar, and continue to beat, on medium-high speed, until the meringue just holds stiff peaks
- Fill a pastry bag, fitted with a 1 cm tip, and pipe about rounds onto the parchment paper.
- Let the Macarons sit at room temperature for about 30-60 minutes.
- Meanwhile preheat your oven to 160 C
- Bake the cookies for 14 -16 minutes
- Remove from oven and let the Macarons cool completely on the baking sheet placed on a wire rack.
- To assemble the Macarons, take two cookies and sandwich them together with your filling
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