Macarons


Ingredients

  • 80g icing sugar
  • 80g ground almonds
  • 2 egg whites (60ml) at room temperature in separate bowls
  • 80g granulated sugar
  • 1/4 tsp food colouring paste

Raspberry buttercream filling:

  • 1/4 cup unsalted butter
  • 3/4 cup confectinoer’s sugar
  • 1 cup fresh or frozen raspberries

2 silicon macaron mats

Makes 32 single meringues which can be sandwiched together (making 16)

      Method

      Place the ground almonds and icing sugar in the food processor bowl and pulse until fully combined. 

      Sieve the mixture into a bowl and throw away anything that remains in the sieve. Add one egg white to this mixture until you have a thick paste. Put to one side. Put the ramaining egg white in a clean bowl. Place 25ml of water and the ganulated sugar in a small saucepan on a medium heat. Bring to the boil and cook until the temperature is 110o. Now start beating the egg white. Once the sugar syrup gets to 118o, pour it slowly down the side of the mixing bowl. Continue to whisk very fast until you have a shiny peaked meringue mixture The bowl is still warm. Add the food colouring and whisk in. Pour the meringue into the bowl containing the almond paste and gently fold in. Do not overmix. 

      Put the mixture into a piping bag and snip the corner, leaving a hole of about 5mm. Pipe rounds onto the silicon mats. Leave to rest at room temperature for 30 mins until they have developed a skin.

      Heat oven to 170o/gas mark 3. 

      Bake the macarons for 15 minutes exactly (know your own oven- you may wish to test one first). 

      Slide the baking parchment onto the work surface and cool for 5 minutes before gently peeling the macarons off the paper. 

      To make the buttercream filling:

      Whip the butter with an electric mixter until pale and fluffy. Slowly add sugar. Place the raspberries in a saucepan with a sash of water and cook over low heat for about 10 minutes until raspberries are cooked. Sieve the raspberries into a separate bowl to remove the seeds. You want about 3 tblsp of juice. Add the juice to the buttercream beating until combined.

       

      Download the recipe PDF here

      Watch our YouTube video here

       

      Find our flour here