French Meringue Macaron 3 aged egg whites (100g weight)50g caster sugar
200g icing sugar
110g almonds (whole or ground)
1. Make sure your bowl is immaculate and egg whites are at room
temperature. Whip the egg whites to a foam and then gradually add the
caster sugar until you obtain a glossy meringue. Mixture should sit in
the bowl if you lift it over your head.
2. Combined the almonds and icing sugar in a food processor.
3. Fold them into the meringue. This is the most difficult part! The
mixture needs to become this magma like consistency where if you tip
the bowl to the side, the mixture should slide back. It generally
takes me about 40-50 strokes.
4. Fill a pastry bag with the batter and pipe into small rounds onto
trays lined with baking paper. (Test a small amount. When piped, It
should hold its shape and the peak formed should fold back into
itself. If the peak doesn't flatten, give the mixture a couple more
folds. If you don't get a peak when piping, then you've probably gone
5. Leave the piped shells to dry and form a crust. Time required is
dependent on humidity. I usually leave for an hour.
6. Bake in preheated oven 180 degrees for 6mins (you should see the
feet starting to form at this stage), then reduce the oven temperature
to 150 degrees and bake for a further 6mins. Take out to cool. If the
macarons are stuck to the baking sheet making them difficult to
remove, pop them back into the oven for a couple more minutes.
7. When cool, sandwich with your favourite filling and macarons are good to go!
This is my favourite filling as I find the tartness of the raspberries
compliments the sweetness of the macaron.
White chocolate and raspberry ganache
50ml pouring cream
100g white chocolate
50g raspberries, chopped (frozen is fine too)
1. In a small saucepan, bring cream just to the boil.
2. Remove from the heat and add white chocolate. Let it stand until
melted (about 5mins ) and stir until smooth
3. Refrigerate until firm and still pliable (about 45mins) and add
4 Pipe or spoon onto macaron to make a sandwich
* Age your egg whites: This means separating the yolks from the whites
and storing the whites in the fridge for at least 24 hours (up to 5
days). I usually age mine for 3 days. This reduces the elasticity of
the egg whites and contributes to good looking feet. Make sure you
return the egg whites to room temperature before using though.
* For chocolate macarons, add 15g cocoa powder to the almond and icing sugar
Annette, is a wife and mother of two gorgeous children. She is currently living in Canberra however next year she will be moving to the U.S.for three years. She will be greatly missed by us all and so will her photography skills. If you are interested in booking her for a photo shoot or just checking out her beautiful photos head to http://www.annetteaudrey.com/blog/
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