So a year ago I set myself a challenge - after the most disastrous batch of macarons ever I decide that one day I would be able to make theses bad boys perfectly. This batch just were awful. My first ones I had attempted for my sister in laws baby shower had been better - ok they we're big and ugly - but they has a certain shine on top and almost a skirt - this second batch wouldn't even come off the paper and were just nothingness. I think because of this disaster I had the impression that they were just impossible to make.
So negatively I set to work on Sunday afternoon. I'd given my mum this recipe I found of the inter web as one - it was written by one of my favourite cake bloggers Linda from Call me Cupcake and two it just seemed so simple and informative - with pretty pictures! Mum had some success with it so I thought I'd try it and for once follow it to the dot - something I don't normally do!
So you can find the whole - and very good recipe here:
But for ease I've briefly outlined what I did and used:
Ingredients:100 gr ground almonds (I used shop brought)
100 -110 gr egg whites (about 3 egg whites), aged 1 day at room temperature covered with cling film
I used 105gr's of the amazing liquid egg whites from two chicks and got them up to room temp
200 gr icing sugar
4 tablespoons (about 45 gr) granulated sugar
"In a large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out!"
I mixed and sieved the ground almonds and icing sugar together just so they were smooth and well mixed - but I did add in the bits left in the sieve anyway. I added it all at once to the meringue and started to slowly fold making sure I got the bits on the bottom.
"Fold the dry mixture into the meringue using a spatula. Add food coloring if desired and fold until fully mixed. The mixture should flow like a ribbon when you hold up the spatula. Don’t overmix! If you want to test if the batter has good consistency, just dollop some batter on a piece of parchment paper. If the dollop slowly “flattens”, you’re good to go! If not, just keep folding.
I usually find that a slightly under-mixed batter is better than an over-mixed.
If you, like me, find it difficult to fill a pastry bag with only two hands, put your piping bag in a tall glass or jar. Fill your piping bag and pipe the macarons onto baking sheets, I usually end up with two sheets. Remember that the shells will “flatten” once you’ve piped, so don’t make them too big. About 2,5-3 cm (1 inch) is enough.
Let them set for 60 minutes to form a dry skin."
After the walk I popped them in my fan oven for 10mins on 150. The first batch looked perfect when they came out - raised with a shell and had a small puffy skirt around the edge - but me being me - I had to poke at them and thought they were under cooked. Turned out if I'd followed the recipe and left them till they were completely cooled they were actually perfect! So I cooked the second batch for a minute longer meaning they slightly browned. Lesson learnt - stick to the recipe!
I'd found these natural extract colours in waitrose the day before and used a pastry brush to colour them which was super easy and really effective.
As this was just a test to see if I could make them I didn't bother making a filling - I just used nutella - but mums made her chocolate ganache before and it's YUM. I think the nutella was a little strong but still a good quick fix!
I'm excited to try it out again - I hope it's not a one trick wonder but please let me know it you try it and it works for you! Have a lovely weekend. x