Beary Macarons
Recipe by Loretta Liu from On Cafe London
Ingredients:
Egg whites 150
Caster sugar 100 gr
Ground almond 180 gr (whizzed it in a food processor to make them even more finer)
Icing sugar 270 gr
Egg whites 150
Caster sugar 100 gr
Ground almond 180 gr (whizzed it in a food processor to make them even more finer)
Icing sugar 270 gr
Method:
1.Whisk the egg
whites to glossy firm peaks, adding the caster sugar gradually.
(If making coloured macarons, then add a dash
of colouring)
2. Shift the
ground almond.
(Discard any large pieces. Weigh them and
replace them in the mixture with more ground almonds to make sure still have
the 180g)
For chocolate
macarons also sift in the 10g of cocoa at this point.
4. Now folding
the mix together.
Tips: you need
to have a rhythm when folding, the quicker the way you fold the better. Beware
this folding bit is a bit hard to do as it's quite heavy, by the time you
finished folding you'll feel your arm is aching . Be careful not to over fold
the mixture, as this will result in a very liquidy mixture and brittle
macaroons.
5. Transfer the
mixture into a piping bag with a plain nozzle and pipe (in an upright position,
not in an angle) onto a silpat on the tray to the size you desire
6. Leave them to set for about 30 minutes to
form the skin, they will need more time to set if you live in a tropical
country with humid weather. When the skin is formed, there shouldn't be
anything sticking in your finger when touched.
7. Baking time:
bake at 130 C for 20 minutes.
According to your own oven temperature.
8. When finished
baking, leave the macaroons to cool down.
9. When the
baking tray is totally cool, you can start removing the macaroons. If they're a
bit difficult to remove you can use a palette knife to scrape them off. Pipe
the filling to one shell and pair up with a same size shell.
