Recipe
I’m still very much experimenting with these, and learning as I go along…
I’m pretty confident that I’ve found the right proportions, though.
The results I’m getting still vary a bit, as I’m getting used to the ‘macaronage’ technique of folding the dry mix into the egg whites. Any temperature above 150 has created problems for me, as has opening the door of the oven more than the strict minimum.
I’m pretty confident that I’ve found the right proportions, though.
The results I’m getting still vary a bit, as I’m getting used to the ‘macaronage’ technique of folding the dry mix into the egg whites. Any temperature above 150 has created problems for me, as has opening the door of the oven more than the strict minimum.
Ingredients
SHELLS
110g Egg whites
88g Granulated sugar
Optional: Gel or powder colouring
110g Egg whites
88g Granulated sugar
Optional: Gel or powder colouring
137g powdered almonds
165g Icing sugar
1tbsp Cacao powder
165g Icing sugar
1tbsp Cacao powder
FILLING (chocolate ganache)
300g Baking chocolate (half dark, half milk chocolate)
150g Double cream
Optional: approx 20-30g softened butter, or nutella
300g Baking chocolate (half dark, half milk chocolate)
150g Double cream
Optional: approx 20-30g softened butter, or nutella
Method
SHELLS
Separate egg whites and keep at room temperature 30mins minimum.
Preheat your oven at 145C (this very much depends on the oven…and I’m still experimenting between 140-160. I’ve seen recipes as low as 120c!)
Mix powdered almonds, icing sugar, cacao powders.
Pulverise it in a food blender, and run it through a fine sieve.
In a separate, clean bowl, whisk the eggs whites. Once they’re starting to thicken, whisk in the granulated sugar in 3 parts. Whisk the eggs until you get stiff peaks.
Fold 1/3 of the dry mix into the eggs until they’ve blended together.
Fold in the other 2/3 of the eggs.
Preheat your oven at 145C (this very much depends on the oven…and I’m still experimenting between 140-160. I’ve seen recipes as low as 120c!)
Mix powdered almonds, icing sugar, cacao powders.
Pulverise it in a food blender, and run it through a fine sieve.
In a separate, clean bowl, whisk the eggs whites. Once they’re starting to thicken, whisk in the granulated sugar in 3 parts. Whisk the eggs until you get stiff peaks.
Fold 1/3 of the dry mix into the eggs until they’ve blended together.
Fold in the other 2/3 of the eggs.
Keep folding and pressing the mix with your spatula against the sides to deflate the eggs a bit, until you get a ‘lava' consistency.
NB: This is the hardest and most important part as you need to avoid to mix too little or too much. The mix should be fluid but not too liquid. You should be able to make an 8 letting the mix fall back into the bowl. The edges of the ribbons should start to smoothen after 10 seconds and blend back in to the mix after approx 30 seconds.
NB: This is the hardest and most important part as you need to avoid to mix too little or too much. The mix should be fluid but not too liquid. You should be able to make an 8 letting the mix fall back into the bowl. The edges of the ribbons should start to smoothen after 10 seconds and blend back in to the mix after approx 30 seconds.
Once you’re done, fill a piping bag with a large round nozzle.
I like using a silicon mat, which already has round shapes on it. You can also download models from the internet and draw them onto baking paper. Pipe down the mix from above and from the centre of each. They should be about 2cm in diameter. As they rest, they will expand to about 3cm.
Slam the tray onto your table 3 times to get rid of air bubbles. If any persist, burst them with a toothpick.
Let them rest, uncovered and in a dry room, for 30 mins.
A film will form, making them dry to the touch. Once they’ve completely stopped sticking to your finger, they’re ready.
Slide the mat into the oven. Do not open the oven door for at least 8-10 mins. Rotate the mat quickly but gently so the macarons at the back are now in front. Test their baking by gently pinching the top of a macaron between your thumb and index. If it wiggles from the base, they’re not ready. ‘Feet' should have formed, the tops should be concave and smooth.
Bake another 4-5 mins and test again. If they’re ready, slide them out of the oven and let them cool. Do not try to unstick them until they’re completely cool. This will give time for the base to dry up, which is a slower process than I’d initially thought.
After approx 10-15 mins, you can take them gently off the mat. The base should be even, flat and cooked. Not browned or sticky. Biting into one, the outside of the shell should have a bit of crunch but the inside should be soft and a little sticky, like a French meringue.Pair them up in size and apply the filling to half the bases, and gently place the tops.
I’ve read everywhere that you should keep them in the fridge for about 24hrs before eating them. My baking isn’t still 100% so I can’t say for sure. I find that it really depends on the consistency and nature of the filling. If it’s a little loose or butter based, they definitely benefit from spending some time in the fridge. I find that it does alter their consistency a fair bit, making the shells harder or softer depending on the filling and how they’re baked…In truth, we tend to eat them the same day or keep them in the fridge overnight, in a tupperware. Usually there are none left by the time we reach the 24hr mark...
I like using a silicon mat, which already has round shapes on it. You can also download models from the internet and draw them onto baking paper. Pipe down the mix from above and from the centre of each. They should be about 2cm in diameter. As they rest, they will expand to about 3cm.
Slam the tray onto your table 3 times to get rid of air bubbles. If any persist, burst them with a toothpick.
Let them rest, uncovered and in a dry room, for 30 mins.
A film will form, making them dry to the touch. Once they’ve completely stopped sticking to your finger, they’re ready.
Slide the mat into the oven. Do not open the oven door for at least 8-10 mins. Rotate the mat quickly but gently so the macarons at the back are now in front. Test their baking by gently pinching the top of a macaron between your thumb and index. If it wiggles from the base, they’re not ready. ‘Feet' should have formed, the tops should be concave and smooth.
Bake another 4-5 mins and test again. If they’re ready, slide them out of the oven and let them cool. Do not try to unstick them until they’re completely cool. This will give time for the base to dry up, which is a slower process than I’d initially thought.
After approx 10-15 mins, you can take them gently off the mat. The base should be even, flat and cooked. Not browned or sticky. Biting into one, the outside of the shell should have a bit of crunch but the inside should be soft and a little sticky, like a French meringue.Pair them up in size and apply the filling to half the bases, and gently place the tops.
I’ve read everywhere that you should keep them in the fridge for about 24hrs before eating them. My baking isn’t still 100% so I can’t say for sure. I find that it really depends on the consistency and nature of the filling. If it’s a little loose or butter based, they definitely benefit from spending some time in the fridge. I find that it does alter their consistency a fair bit, making the shells harder or softer depending on the filling and how they’re baked…In truth, we tend to eat them the same day or keep them in the fridge overnight, in a tupperware. Usually there are none left by the time we reach the 24hr mark...
CHOCOLATE GANACHE
Heat up the cream to a simmer and take off the heat.
Pour over the chocolate, broken in to pieces.
Whisk until the mixture is homogenous.
Whisk in the butter or nutella.
Let it cool so it thickens. You can put it in the fridge to speed things up.
You can also whisk with an electric handheld to make it lighter and fluffier.
You can also fill macarons with flavoured buttercream, lemon curd, jam, nutella…or mix them up like a circle of buttercream and a spoonful of caramel or jam in the middle. The key thing is that it’s not too moist or liquid, especially if the base isn’t cooked perfectly.
Pour over the chocolate, broken in to pieces.
Whisk until the mixture is homogenous.
Whisk in the butter or nutella.
Let it cool so it thickens. You can put it in the fridge to speed things up.
You can also whisk with an electric handheld to make it lighter and fluffier.
You can also fill macarons with flavoured buttercream, lemon curd, jam, nutella…or mix them up like a circle of buttercream and a spoonful of caramel or jam in the middle. The key thing is that it’s not too moist or liquid, especially if the base isn’t cooked perfectly.
