Macarons

Ingredients

  • 3/4 cup ground almonds
  • 1 cup icing sugar
  • 2 extra-large egg whites
  • 1/4 cup caster sugar

Method

  1. Place ground almonds and icing sugar in a food processor, and process for about 15 seconds, until the mixture is fine and powdery
  2. Sift the mixture into a bowl through a large strainer; discard any leftover bits
  3. Beat the egg whites to soft peaks
  4. Gradually beat in the caster sugar, about 1 tablespoon at a time. Beat well after each addition to make a firm and glossy meringue, with stiff peaks
  5. Add one-third of the almond mixture, and fold in using a spatula in a circular folding and cutting motion
  6. Repeat with a further one-third of the almond mixture at a time until all the dry ingredients have been incorporated
  7. Continue mixing until the firm texture loosens; the final batter should be smooth and glossy, and a thick ribbon of batter should fall slowly from the spatula, leaving a trail for about 30 seconds before disappearing
  8. Line 2 baking sheets with baking paper
  9. Pour the batter into a large pastry bag fitted with a 1cm tip. Pipe 3cm circles onto the baking sheets, spaced well apart (or pipe 7cm circles for large macarons, or 2cm circles for mini macarons)
  10. Either tap the underside of the baking sheet firmly, or tap onto a work surface, to remove air bubbles and settle any small peaks. Flatten any remaining peaks gently with a wetted fingertip
  11. Let stand at room temperature for about 30 minutes, until you can gently touch the surface without any batter sticking to your finger
  12. Bake at 160 deg C for 10-15 minutes (one sheet at a time). Reduce the temperature after 5-6 minutes if browning. The macarons are ready when they have a crisp shell, and the frilly foot at the bottom does not wobble when the shells are gently lifted from the paper. If the bottoms are still soft or sticky, return to the oven for a few more minutes, leaving the oven door ajar.
  13. Let the macarons cool on the baking sheets for 10 minutes. Carefully peel off the baking paper. Let cool completely on a wire rack.
  14. Match pairs by size; pipe or spread filling on one half, then top with the other half see http://foodnouveau.com/2010/03/29/paris-france/how-to-make-macarons-a-detailed-illustrated-step-by-step-recipe/ for pictures of the various stages

Notes

Flavour by adding ingredients to the meringue (M) and altering the filling (F).
Lemon: M = finely grated rind of 1/2 lemon + yellow food colouring; F = 1/2 cup marscapone cheese + finely grated rind of 1/2 lemon + 1 teaspoon lemon juice one one half, and 1/4 cup lemon curd on the other half.
Coffee: M = 1 teaspoon instant coffee powder; top soft macarons with a little raw sugar. F = 1/4 cup cream cheese + 2 tablespoons softened (pref. unsalted) butter + 2 teaspoons strong cold black coffee + 1 cup sifted icing sugar.
Chocolate: M = 2 tablespoons unsweetened cocoa (reduce icing sugar by the same amount). F = 100g semisweet chocolate, finely chopped + 2/3 cup cream; pour hot cream over the chocolate and stir until smooth; let cool until thickened.
Vanilla: M = 1/2 teaspoon vanilla extract. F = 4 tablespoons unsalted butter + 1/2 teaspoon vanilla extract + 1 cup sifted icing sugar.
Pistachio: M = 1/4 cup finely ground pistachios + green coloring, plus 2 tablespoons finely chopped pistachios to decorate once piped. F = 6 tablespoons unsalted butter, softened + green coloring + 1 1/2 cups sifted icing sugar + 2 tablespoons finely chopped pistachios.
Hazelnut chocolate: M = 1/4 cup finely chopped hazelnuts + 1 tablespoon of chopped nuts to decorate. F = generous 1/2 cup hazelnut and chocolate spread.
Saffron and cardamom: M = 1/4 teaspoon crushed saffron strands, plus extra strands to decorate. F = 4 tablespoons unsalted butter, softened + seeds from 4 cardamom pods, finely crushed + 1 cup icing sugar, sifted.
Chocolate ginger: M = 1 teaspoon ground ginger. F = melt 2 tablespoons unsalted butter + 1 tablespoon preserved ginger syrup + 85g chocolate, broken into pieces; stir in 1/4 cup cream and 1 piece of preserved ginger, finely chopped.
Sesame and lime: M = 3 tablespoons finely ground toasted sesame seed, plus 1 teaspoon extra to decorate. F = 1/2 cup cream cheese + juice and finely grated rind of 1/2 lime + 2 tablespoons icing sugar, sifted + green coloring.
Mint chocolate: M = 1 teaspoon peppermint extract + green coloring, plus 2 tablespoons chocolate sprinkles to decorate. F = beat 4 tablespoons unsalted butter, softened, then beat in 1/2 cup icing sugar; fold in 55 g of milk chocolate which has been melted and cooled for 15 minutes.
Tiramusu: M = 1 teaspoon instant coffee powder, + 1 teaspoon unsweetened cocoa sifted over. F = 1/2 cup mascapone cheese + 1 tablespoon Marsala wine or sweet sherry + 2 tablespoons caster sugar; spread, then top with 2 tablespoons grated chocolate.
Strawberry: M = pink coloring. F = 4 tablespoons unsalted butter, softened + 1/2 teaspoon vanilla extract + 1 cup icing sugar, sifted; fold in 4 strawberries, hulled and finely chopped.
Orange: M = 2 teaspoons finely grated orange rind + orange coloring. F = 1/4 cup orange marmalade.
Spiced apple: M = 1 teaspoon ground cinnamon, then sprinkle with 1/2 teaspoon of freshly grated nutmeg. F = 450 g baking apples, peeled, cores and chopped + 3 tablespoons caster sugar + 1 tablespoons water; put in a small pan and cover and simmer for 10 minutes until soft; mash with a fork to a puree, then cool before filling.
Mango and passion fruit: M = 1/2 teaspoon vanilla extract + yellow colouring, then top with 1 piece of finely chopped dried mango. F = whip 2/3 cup cream to soft peaks, fold in 3 tablespoons mango puree and 2 tablespoons passionfruit pulp.
Blueberry cheesecake: M = 1/2 teaspoon vanilla extract + blue coloring. F = 1/2 cup cream cheese + 2 tablespoons sour cream + 1 tablespoon icing sugar; lightly crush 1/2 cup blueberries and fold in.
Raspberry ripple: M = Pink coloring. F = 2/3 cup cream whipped with 1 teaspoon vanilla extract; spread on one half, and spread 3 tablespoons of raspberry jam on the other half.
Coconut and pineapple: M = replace 1/4 cup ground almonds with finely ground unsweetened coconut; decorate with 2 tablespoons of toasted coconut. F = beat 4 tablespoons of (pref. unsalted ) butter with 2 teaspoons of pineapple juice; gradually beat in 1 cup of sifted icing sugar, then add 2 rings of canned pineapple which has been drained and finely chopped.
Christmas: M = 1 teaspoon ground allspice; sprinkle half the macarons with 1/2 teaspoon freshly grated nutmeg and 1 teaspoon of gold dragees. F = beat 4 tablespoons of (pref. unsalted) butter with the juice and finely grated rind of 1/2 an orange until fluffy; gradually beat in 1 teaspoon of ground allspice and 1 cup of sifted icing sugar; fold in 2 teaspoons of finely chopped candied cherries.
Rum truffle: M = pipe 32 small circles. Melt 115g semisweet chocolate with 2 teaspoons of (pref. unsalted) butter; remove from heat and stir in 1/3 cup cream and 1 tablespoon of rum. Cool for 10 mins, then chill in the fridge for 30-40 mins until thick. Sandwich together, then dust the top of each macaron with icing sugar and cocoa (like neenish tarts).