I love macarons, and I recently learnt how to bake them properly and so every month I have decided to bake a new flavour of Macaron and post the recipe and the results for you all to see and be inspired by!
Unfortunately I don't have many pictures to go along with this recipe, but next month I will have them in abundance for you, so make sure to follow and keep your eyes peeled.
For Macarons you will need the following equipment:
- Electric hand whisk
- Bowls (obviously)
- A flexible spatula
- Piping bag and nozzles
- Baking Tray
- A Macaron silicone mould, or greaseproof paper
- A sieve
Next, comes the list of ingredients you will need:
- 60g egg whites (this is about between 2-3 eggs roughly)
- 60g caster sugar
- 1.5tsp egg white powder
- 120g icing sugar
- 60g ground almonds
- instant coffee (I used ground coffee)
- chocolate coated coffee beans (optional)
- dark brown food colouring gel (optional)
- 75g dark chocolate
- 60ml single cream
And now onto the actual baking!
First of all, you want to preheat your oven to 130 degrees (this is based on a fan oven. If not using a fan oven preheat to 160 degrees)
To start making the mixture you want to put your egg whites into a clean bowl and add the caster sugar and whisk until you get nice soft peaks, once you have a nice soft mixture you will want to put a small bit of food colouring GEL into the mixture (anything other than gel will dry your mixture out and ruin the macarons). I didn't add any food colouring into my macarons and you can see my results in the pictures, but you can make them brown (or any colour) that you wish.
In a seperate bowl, sift together the almonds, icing sugar and 1 tsp of coffee and then you want to add this into your egg white mixture, folding in with a spatula. Your mixture is ready once it goes glossy and shiny and it settles into a flat surface once the spatula is taken out.
You then need to fill a piping bag with your mixture and pipe small circles (best way to do this is keep the piping bag upright and don't move it) and make sure each one is even. You want to create 'pairs' so that you have a top and a bottom. I find using a macaron silicone mould easiest to use as your dimensions are indented and already sorted out for you!
Once you have piped your circles feel free to add on chocolate coated coffee beans to half of your circles and then, I know this bit sounds silly, you want to bang your tray against a flat surface until you see tiny air bubbles appear on the surface on the piped macaron shells. Once this has been done, leave them aside for 10-15 mins until they develop a skin on the surface. You can tell they are ready to bake and have this skin simply by touching. You will know what I mean when you feel it. Once the skin is on, pop them in the oven and bake them for 10-15 minutes until they are solid to the touch on the top and no longer move or leave a finger indent. Remove and allow to cool.
Time for the filling
This is the easiest filling to ever make, simply melt the chocolate with the cream and 2 tsp's of coffee over a low heat until well combined. Allow to cool and stir occasionally until thick. Easy peasy!
Once the shells and the filling are cool, just put some filling on a spoon and put a small amount on the flat side of a 'bottom' shell and top with the 'top' shell that will have the coffee bean on, and then sit back and enjoy your glorious treat!
I hope you enjoy making these as much as I do and I'd love to hear your thoughts below. What flavour would you like me to do next month?