You know I said I had a surprise for you the other day?
Well, here it is! (Yes I know it's a full day late a bit late, but I'm running a wee bit behind :) )
I've been meaning to make macarons for MONTHS now, and I'd never got around to it, always putting it off because it took too long or required so much concentration or whatever.
But yesterday I decided this was the weekend that I would bite the bullet. I started ageing my egg whites, bought the ingredients we didn't already had, and started mentally preparing my self for it.
It was ridiculous how nervous and excited I was last night, and then at drama this morning I couldn't wait to get home.
But now it's done, and it doesn't actually seem like much.
Like sure, they're cute, but they're just cookies aren't they??
Just a different, more fiddly, more adorable type?
Anyway, whatever they are, I must say I'm preeeetty damn happy with the way they turned out.
They even have the beginning of feet!
Yayayayayayayay!!!
They were fiddly, but not nearly as hard as everyone makes them out to be.
And although mine were by no means perfect (notice the squshed one above!), I can't wait til I get to make them again!
The tips in this recipe that I've added obviously aren't expert, but if you're, you know, a true beginner, I thought they might help.
Plus, next time I make them, it'll be really good to have all the tips in the one place!
Lemon Macarons
Based on: The Art of Macarons by
Makes about 60
200g ground almonds
200g icing sugar
2x80g aged egg whites (this will be about 4 large egg whites, and they will need to be left at air temperature for 24 hours before use)
200g caster sugar
75ml water
Yellow food colouring
Filling:
200ml lemon or lime juice
3 eggs
6 egg yolks
75g caster sugar
110g butter
125g white chocolate
Method:
1. Food process the ground almonds and icing sugar on pulse until they form a fine powder. Sift and set aside.
2. In a saucepan, bring water and caster sugar to the boil. Be sure to only swirl the pan, not stir. Make sure the resulting syrup doesn't get above 115˚c.
3. Gently beat 80g egg whites to soft peaks. When the syrup reaches 105˚c, increase the beater speed. Then, when it's at 115˚c, remove from the heat.
4. Pour the hot syrup into the egg whites in a thin stream. Continue to beat the syrup for 10 minutes to allow the mixture to cool.
5. Combine the almond mixture with the remaining 80g of egg whites, forming a smooth almond paste. Add 3-5 drops food colouring (mine had 3).
6. Using a flexible spatula, incorporate about a third of the meringue mixture into the almond past, loosening it a little. Then, add the remaining meringue, carefully working the batter.
7. Fill a piping bag fitted with a round 8 mm nozzle with mixture. If you wish, draw 3cm circles on a piece of baking paper to use as a guide. Place another sheet of baking paper on top, and use a small amount of batter to stick to the tray.
8. Preheat the oven to 150˚c. Carefully pipe regular, evenly spaced rounds onto the paper. Lightly tap the trays on the bench to remove air bubbles and leave to form a crust for 30 min.
9. Bake for 15 minutes. Whe done, carefully place the sheets of baking paper on a dampened bench to allow the shells to cool.
Filling:
1. Heat the citrus juice in a saucepan over low heat.
2. Beat eggs, egg yolks and caster sugar vigorously in a mixing bowl.
3. Pour the citrus juice over this mixture, then return to the saucepan over low heat.
4. Incorporate the butter and white chocolate in small pieces and mix well until the whole mixture is smooth.
5. Decant the cream into an airtight container and refrigerate for atleast an hour.
Assembly:
1. I reccomend pairing your shells by size and quality first, and laying them out like this.
2. Using the same piping nozzle, fill half the macaron shells with cream. Assemble and refrigerate for half and hour.
Mia :)
Yayayayayayayay!!!
They were fiddly, but not nearly as hard as everyone makes them out to be.
And although mine were by no means perfect (notice the squshed one above!), I can't wait til I get to make them again!
The tips in this recipe that I've added obviously aren't expert, but if you're, you know, a true beginner, I thought they might help.
Plus, next time I make them, it'll be really good to have all the tips in the one place!
Lemon Macarons
Based on: The Art of Macarons by
Makes about 60
200g ground almonds
200g icing sugar
2x80g aged egg whites (this will be about 4 large egg whites, and they will need to be left at air temperature for 24 hours before use)
200g caster sugar
75ml water
Yellow food colouring
Filling:
200ml lemon or lime juice
3 eggs
6 egg yolks
75g caster sugar
110g butter
125g white chocolate
Method:
1. Food process the ground almonds and icing sugar on pulse until they form a fine powder. Sift and set aside.
2. In a saucepan, bring water and caster sugar to the boil. Be sure to only swirl the pan, not stir. Make sure the resulting syrup doesn't get above 115˚c.
3. Gently beat 80g egg whites to soft peaks. When the syrup reaches 105˚c, increase the beater speed. Then, when it's at 115˚c, remove from the heat.
4. Pour the hot syrup into the egg whites in a thin stream. Continue to beat the syrup for 10 minutes to allow the mixture to cool.
5. Combine the almond mixture with the remaining 80g of egg whites, forming a smooth almond paste. Add 3-5 drops food colouring (mine had 3).
6. Using a flexible spatula, incorporate about a third of the meringue mixture into the almond past, loosening it a little. Then, add the remaining meringue, carefully working the batter.
7. Fill a piping bag fitted with a round 8 mm nozzle with mixture. If you wish, draw 3cm circles on a piece of baking paper to use as a guide. Place another sheet of baking paper on top, and use a small amount of batter to stick to the tray.
8. Preheat the oven to 150˚c. Carefully pipe regular, evenly spaced rounds onto the paper. Lightly tap the trays on the bench to remove air bubbles and leave to form a crust for 30 min.
9. Bake for 15 minutes. Whe done, carefully place the sheets of baking paper on a dampened bench to allow the shells to cool.
Filling:
1. Heat the citrus juice in a saucepan over low heat.
2. Beat eggs, egg yolks and caster sugar vigorously in a mixing bowl.
3. Pour the citrus juice over this mixture, then return to the saucepan over low heat.
4. Incorporate the butter and white chocolate in small pieces and mix well until the whole mixture is smooth.
5. Decant the cream into an airtight container and refrigerate for atleast an hour.
Assembly:
1. I reccomend pairing your shells by size and quality first, and laying them out like this.
2. Using the same piping nozzle, fill half the macaron shells with cream. Assemble and refrigerate for half and hour.
Mia :)
So cute!
ReplyDeleteIt looks like you made heaps!
WOW!
It looks like a lot of work, but you pulled it off!
Awesome!
Thanks! I did make heaps, and I'd reccomend possibly halving if you made them. I was a bit nervous to change such a precise recipe, but it's a slightly ridiculous amount! Mia :)
ReplyDeleteAnd here I am, 4 attempts later with cracked, stuck to the parchment paper, overcooked, no feet, too dry, too wet macarons. I blame my oven. You're a stunner. Congrats. :)
ReplyDelete