Macarons: A recipe that actually works

Right so after making the Macarons it would simply be selfish not to share the recipe no?

so here it is: 

Arm yourself with the following: 2 baking sheets, baking paper/silicone mat, a piping bag with 1/2 inch round nozzle a small piping bag for the filling/sandwich bag

 Ingredients:

For the shells: 100g egg whites

125g Almond flour

150g confectioners / icing sugar

100g granulated sugar

and a pinch of salt

For the filling:

80g chocolate (I use Cadbury)

40g cream

and a smidge of vanilla extract if desired

Method:

• Sift the icing sugar and almond flour together. They need to be sifted to create a smooth shell. You will notice you are left with 1-2tbsp almond flakes, Just set those aside or pop them in your mouth. these may also be lightly toasted and used as the macaron topping.

• Separate the egg whites from the yolks. Place the whites in a large bowl and add a pinch of salt. (The salt stabilizes the egg, cream of tartar may also be used. Make sure the eggs are at room temperature, aged eggs offer a better result as they yield a larger volume )

• Whip the egg whites on a medium speed until they reach soft peak or they are foamy in appearance.

• Add the sugar (100g castor sugar) in 3 parts, beating for about 30-40seconds after each addition. whip until firm and glossy.

• If you want to colour them now would be the time. Alternatively they can remain white and the filling will add contrast.

• Using a large rubber spatula fold in half the almond and sugar mixture into the meringue. Then fold in the remaining half. the mixture will become runnier... that's okay! Keep folding until the mixture becomes almost pourable. The mixture should almost flow off the spoon and recombine into the batter after about 12 seconds.

• Line a baking sheet with baking paper. This recipe I use 2 baking sheets.

• fill your piping bag and begin piping rounds onto the baking paper (3cm diameter) These guys like to stretch out so they need to be piped about 4cm away from one another.

• Once the mixture has been piped, bang the trays on the counter to get rid of the air bubbles. (this also stretches them out)

• If you want to decorate the shells with chocolate/coconut/nuts etc. now would be the time.

• Allow your shells to rest for at least 30minutes. the longer they rest the better the result. Don't rush these guys cause they will make you cry.

The filling:

• While waiting for the shells, break up or chop your chocolate into small pieces, set aside. Place the cream in a pot and allow it to heat up over medium heat. Pour the cream over your chocolate until the chocolate has melted. Stir to ensure chocolate has melted. (I usually just throw the chocolate and cream into a pot and stir until all is dissolved but that isn't very good practice)

• Place the filling into the small piping bag or sandwich bag, secure with a knot, and place in the fridge to firm up a little... you want it to be firm enough to pipe through a piping bag, but that being said it shouldn't run out of the bag... almost like toothpaste.

•  Set you oven to 135"C. Now chaps this might vary with your oven so don't be mad if it doesn't work first time. I would stick to between 130"C to 140"C.

•  Once your gorgeous macarons have rested, you can throw them in the oven. In my experience it is better to do trays separately. Macarons get weird if one tray has to take the bottom bunk, feel me?

• Once the Macarons are cooked, take them out and allow them to cool down completely before trying to pry them off the paper... they need to set. (If you are like me, I usually do try and grab them straight off and shove them into my mouth... they are still hot inside.. don't do it to yourself.)

• Choose shells of a similar diameter, pipe a small hazelnut size of filling on one shell and sandwich another shell on top. repeat 25 times.

• Macarons need to 'mature' so place these guys in the fridge over night in an air tight container.

Now you have a beautiful little teatime snack. This recipe has been adapted from Bachour's macaron recipe.