recipe and photo from here
I tried this recipe last weekend and we were both happy with the way that they turned out. Unfortunately they were all eaten before I remembered that I had not taken a photo.
For those of you that have never made macarons before, I would recommend using a template. You can find one on this website along with lots of helpful tips.
Preparation time:45 minutes
Cooking time:10 minutes
- 200 g icing sugar
- 100 g round almonds
- 120125g egg whites (about 3 eggs)
- Pinch of salt
- 40 g caster sugar
- 75 g caster sugar
- 75 g light muscovado or light brown sugar
- 50 g unsalted butter
- 100 ml double cream
- Half tsp sea salt flakes
- To make the basic macarons, tip the icing sugar and almonds into the bowl of a food processor and blend for 30 seconds until thoroughly combined. Set aside.
- Tip the egg whites into a spotlessly clean and dry mixing bowl. Add the salt and, using an electric hand whisk, beat until they will only just hold a stiff peak. Continue to whisk at medium speed while adding the caster sugar a teaspoonful at a time. Mix well between each addition to ensure the sugar is thoroughly incorporated before adding the next spoonful. The mixture should be thick, white and glossy.
- Using a large metal spoon, fold the ground sugar and almond mixture into the egg whites. The mixture should be thoroughly incorporated and smooth this can take up to one minute. When it is ready, the mixture drops from the spoon in a smooth molten mass.
- Using a piping bag fitted with a one centimeter nozzle, pipe rounds of mixture onto two heavy baking sheets, lined with baking parchment. Tap the baking sheets sharply on the work surface to expel any large air bubbles. Leave the macarons to rest for 15 minutes to one hour, until they have set and formed a dry shell. They should not be sticky, tacky or wet when tested with your fingertip.
- Preheat the oven to 170ºC/gas mark 3. Bake the macarons on the middle shelf of the preheated oven, one sheet at a time, for 10 minutes. The tops should be crisp and the bottoms dry. Leave to cool on the baking sheet.
- To make the salted caramel filling, put the caster sugar and two tablespoons water in a small saucepan over a low heat and let the sugar dissolve completely. Bring to the boil then cook until the syrup turns to an amber coloured caramel. Remove from the heat and add the muscovado sugar, butter and cream. Stir to dissolve then return to the low heat and simmer for three to four minutes, until the caramel has thickened and will coat the back of a spoon. Remove from the heat, add the salt, pour into a bowl and leave until completely cold and thick.
- Spread the filling over half the macaron shells and sandwich with the other half.Leave to rest for about 30 minutes before serving.
bon vendredi à tous, Leeann x