A Perfect Pantry
Macarons
- PREP TIME
30 min - COOK TIME
25 min - READY TIME
55 min - SERVINGS
Makes 20
INGREDIENTS
- 150g almond meal
- 150g pure icing sugar
- 55g egg whites, room temp
- 150g caster sugar
- 35g water
- Red and green food colouring gels
- 1g egg white powder or Pavlova magic
- 55g egg white extra, room temp
GANACHE
- 75g cream
- 100g chocolate
- 30g unsalted butter
DIRECTIONS
- Combine icing sugar and almond meal and sift into a large bowl and set aside.
- Using the whisk attachment on the Planetary Bench Mixer, whisk the first lot of egg whites in a clean, dry bowl with the almond meal and icing sugar.
- Add egg white powder to egg whites mixture and start to whisk until soft peak.
- In a small saucepan, heat caster sugar and water over low heat. Add desired food colouring and cook until it reaches 118 degrees.
- Slowly pour sugar mix into the egg white mixture at ‘MAX’ for about 8 minutes, or until the mixture cools down. The mixture should resemble a thick lava.
- Gently fold the almond mix with the whipped egg mix.
- Place the final mixture into a large piping bag with a 13mm plain nozzle. Pipe 4cm disks on a tray lined with baking paper.
- Allow them to dry for 30 minutes, or place in a 100°C oven for 5 minutes and until a skin forms.
- Then bake at 135°C for 16 minutes until they have a firm outer shell and a foot has formed at the bottom of the macaroons.
- Allow to rest for 2 minutes before removing from tray. Use a spatula to remove one and check if it has cooked on the bottom. If still sticky, place back in the oven for a further 2-3 minutes.
- Once cooled, fill with ganache and stick together.
Ganache
- In a small pot, heat up the cream until just boiling. Remove and add the chocolate. Allow to sit for 2 minutes
- Add the butter. Use a stick mixer to blend until well combined.
- Fill piping bag ready to fill the macarons.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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