attempting macarons has been on my radar for over 18ths but i keep convincing myself that it's just going to be a disaster. i don't like to fail in the kitchen so hence i've chickened out. to eleviate the associated guilt surrounding the whole sordid situation - i have read every recipie, article, blog post, comment about macrons that i could get my hands on. i've watched youtube clips, and cooking shows own more cooking books than anyone should.
So the biggest debate apart from macaron vrs macaroon
seems to be to age your egg whites or not. there is as much discussion on this topic as there is on the 'heels vrs flats' debate.
ANYHOO - on todays cyber travels i found the recipie below on the Greengate blog and feel compelled to share it.
-- Ingredients for 10-12 macaroons:
Macaroon shells: 45g almond flour (for pistachio macaroons, substitute half the almond flour with ground pistachio nuts), 75g icing sugar, 1 large egg white, 25g caster sugar, 1-2 drops food colouring
Mix almond flour and icing sugar in a blender. Sift the mixture into a bowl.
Mix egg white and caster sugar in a separate bowl until the meringue forms soft shapes.
Carefully combine the 2 mixtures. Pour the mixture into a piping bag and pipe the macaroons into 3cm circles on a baking sheet. Leave to cool for 30 minutes. Bake the macaroons for about 12 minutes at 160°C.
Buttercream: 75 g butter, 250 g icing sugar, ½ tsp. flavour extract, 1-2 drops food colouring
Whisk together all ingredients until the consistency is light and fluffy. Put the buttercream in a piping bag and assemble your macaroons.
click here for the original post....
IN FAIRNESS to the aged egg white debate, i've also included a more complicated recipie.
Another of my fave foodie blogs has posted several macaron recipies. the one that i'm dying to try is this one -
here's the recipie peeps.
- 110gm almond meal
- 200gm icing sugar
- 3 egg whites
- 30gm caster sugar
- 1 cup salted butter popcorn
- 3 days prior to baking the macaron, separate the white from the egg yolk. Allow it to age in the regrigerator by covering it with a cloth or paper towel. On the day of baking, remove from the fridge and allow egg white to reach room temperature before whisking.
- Whisk egg whites till it reaches a soft peak, gradually incorporate the caster sugar while beating. Whisk till a stiff peak is achieved (about 3 minutes of medium speed).
- Add 1/3 of the previously sifted almond meal and icing sugar into the egg white. With a spatula, mix the mixture, adding the remaining 2/3 of the mixture as you go. Continue mixing until the mixture is well incorporated and is of magma consistency.
- Pipe the mixture onto baking paper, leaving a gap of 2.5cm between each circle.
- Using a food processor, process the popcorn into small pieces, then sprinkle on top of the piped macronage.
- Allow the macaronage to sit for half an hour, this dries out the outer layer- thus when baked forms a crispy shell.
- Pre-heat fan forced oven to 120 degrees celsius.
Once baked and cooled, I filled the macarons with salted caramel from Zumbo’s Chocolate Mousse Cake recipe.
the original post can be found by clicking here - Raspberri Cupcakes is simply an AMAZING blog.
now i've not tried either recipie but i swear to the gods of macarons that 2013 will be the year that i try to bake them. i'll bake both versions and report back.