Here's the macaroon tutorial I promised.... good luck! They are totally worth it! This is a vanilla recipe and is just delicious. Once you've mastered it the variations are limitless... add raspberry coulis to the centre and colouring to the shell... the world - or should I say the macaroon - is your oyster!
250g ground almonds
450g icing sugar
200g egg whites (which have been left refrigerated for 5 days)
5g vanilla powder (you need a real vanilla pod for optimum flavour)
1. Mix 250g almonds with 450g icing sugar and the vanilla powder, and sieve the mixture so that you end up with a fine powder.
2. Put the egg whites into the bowl of a stand mixture and beat until white and fluffy. (If you are going to experiment with other flavours and want to add food colouring to the shells, do so at this stage).
3. With a spatula, slowly add the almond-sugar mix to the egg whites and mix in the stand bowl until you have a smooth and somewhat shiny mixture.
4. Scoop this mixture into a piping bag, you will need a tip between size 7 and 10.
5. Rest the tip on the baking tray (covered with parchment paper) and form circles. The mixture should ooze out from the side of the tip (the tip should not be held vertically so that it's in the middle and the circle oozes from around it).
6. Form an even number of circular discs. This may take some practice! At first, your macaroons might be misshapen, but they'll still taste amazing!
7. Put your baking tray on top of two others. It is important to bake your macaroons on a tray that has two others below it for insulation purposes. Then put three trays into an oven at 160 degrees celsius for 12-14 minutes. Rotate about half way through.
8. As soon as you take the upper tray out, pour water in between the parchment paper and the tray using a measuring pot. This helps the macaroons to unstick from the paper.
9. Wait a few minutes, then remove the discs not by immediately lifting but by rotating them so that they come off neatly.
10. Arrange them in rows, flat side up.
75g full fat milk
60g egg whites
200g butter (room temperature)
1 vanilla pod
Boil the milk, the sugar and the contents of the vanilla pod (slice in two, scrape out the filling and add). Mix the egg whites and the sugar. Add the milk and stir at 82 degrees celcius. Cool down by whisking to 30 degrees celsius and add the butter. Beat, then leave in the fridge for about an hour.
Put the filling into a piping bag and pipe the cream onto the middle of half the discs. Then put another disc over the top to create beautiful macaroons.
Try adding fresh raspberries to the cream, or even chocolate. Feel free to experiment - that's how the most magnificent versions came to be!
Please tell me how you got on!
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