French macarons recipe
These elegant Parisian almond meringues are sandwiched together in pairs with soft fillings – ganache, buttercream, crème patissière, jam, curd… anything!
This recipe makes up to 48 shells (24 pairs), which can be flavoured to suit.
Macarons can be temperamental – experiment using different oven shelves or temperatures if you are having problems.
Ingredients
- 110 g icing (confectioners') sugar, sifted
- 60 g ground almonds
- 2 egg whites, ideally left to age for 24 hours loosely covered in a cool place
- 40 g caster (superfine) sugar
- 0.25 tsp gel or paste food colouring (optional)
- 3.9 oz icing (confectioners') sugar, sifted
- 2.1 oz ground almonds
- 2 egg whites, ideally left to age for 24 hours loosely covered in a cool place
- 1.4 oz caster (superfine) sugar
- 0.25 tsp gel or paste food colouring (optional)
- 3.9 oz icing (confectioners') sugar, sifted
- 2.1 oz ground almonds
- 2 egg whites, ideally left to age for 24 hours loosely covered in a cool place
- 1.4 oz caster (superfine) sugar
- 0.25 tsp gel or paste food colouring (optional)
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 15 mins
- Serves: 24
Step-by-step
- Grease and line baking sheets with baking parchment.
- Grind the icing (confectioners') sugar and almonds in a food processor to a very fine powder.
- Using an electric mixer with a large bowl, whisk the egg whites to a foam then add the caster (superfine) sugar gradually and beat until the meringue stands in soft peaks.
- If making coloured macarons, gently beat in the gel or paste food colouring now.
- Tip the almond and sugar mixture on top of the meringue. Using a silicone spatula, sweep around the bowl in a circle and then use the blade edge to make rapid sideways strokes ten times.
- Repeat five more times. The batter should resemble flowing lava. Repeat until it slowly sinks back on itself.
- Fill a piping (pastry) bag with the batter and pipe the macaron shells onto the lined baking sheets (see Piping macarons in Techniques).
- Preheat the oven to 150ºC/300ºF/Gas 2. Leave the trays of shell batter to dry out until a skin forms on each circle - in a warm place this should take around 20 minutes.
- Bake on a low shelf for 15 minutes. Allow to cool for two minutes then carefully remove from the baking sheets. A few drops of water sprinkled under the paper will steam off any that are stuck.
Recipe taken from Bake Me I’m Yours… Sweet Bitesize Bakes. Readers can buy their own copy for the special price of £7.49 (rrp ?9.99) with free p&p (UK only). To order please visit www.rucraft.co.uk/bitesizebakes and quote code R11666 upon checkout or call RUCraft on 0844 8805851
You might also like
Claudia Roden's orange and almond cake
Carrot, pistachio and coconut cake
Ssh - it's Clandestine Cake Club
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature