Making macarons is a delightful challenge that can help you hone your baking skills. It’s a great way to practise precision and patience in the kitchen. You have the opportunity to get creative with flavours and colours. Once you’ve mastered the basic recipe, you can experiment with different fillings and shell colours to make them your own.
Ingredients:
- 2 oz. almond flour
- 4 oz. powdered sugar
- 2 oz. egg whites (about 2 large egg whites)
- 1/4 teaspoon cream of tartar
- 1 oz. granulated sugar
- 1/2 teaspoon vanilla extract
Method of preparation:
Sift the almond flour and icing sugar into a large bowl. This will help remove any lumps and ensure a smooth macaroon.
In a separate bowl, beat the egg whites and cream of tartar until they form soft peaks. Gradually add the granulated sugar and continue to beat until stiff peaks form.
When the egg whites form stiff peaks, gently fold in the vanilla extract.
Gently fold the sifted almond flour and icing sugar into the egg whites. Be careful not to over-mix as this may cause the egg whites to separate.
Transfer the mixture to a piping bag with a round tip. Pipe small rounds onto a baking sheet lined with greaseproof paper.
Allow the piped macaroons to rest at room temperature for 30 minutes to an hour, until they form a skin on the surface.
Preheat the oven to 150°C (300°F). Bake the macaroons for about 17 minutes or until they rise and set.
Allow the macaroons to cool completely on the baking sheet before removing.
Pair macaroons of the same size and fill with your favourite filling, such as buttercream, ganache or jam.
