These are Macaroons

These are Macarons

Ingredients - makes 24 macarons

68g egg whites (two large)                     at room temperature

34g granulated or caster sugar              (0.5 x weight of egg white)

¼ tsp cream of tartar                              (⅛ tsp per egg white)

Gel food colour

130g icing sugar                                     (1.9 x weight of egg white)

80g ground almonds                               (1.2 x weight of egg white)

Preparation Method

Mix ground almonds and icing sugar together and pass through a sieve.  Discard bits of almonds which are too big to go through.

Beat the egg whites, granulated sugar and cream of tartar to stiff peak stage.  Add the food colour now if required - note they'll dry lighter so add a little more colour to get a deeper shape.

Fold half of the almond & sugar mixture into the egg white mixture and mix well, add the rest of the dry stuff and now continue to fold the mixture - note to get the right consistency, it needs to be folded 35 times (count them as you do it).  It's right when the mixture falls off the spatial when you hold it up.

Fill a piping bag with the mixture - no need for a nozzle, just cut a hole about the thickness of a pencil.   Pipe out discs of 1" across - tip draw circles on to the sheet to ensure they're all the same size - click here for a piping template sheet.

Tap the baking sheet a few time to flatten the discs slightly.

Leave to stand for 30 mins - they should feel "tacky" to the touch.

Bake at 150C / 130 fan / gas 2 for 18 minutes - trust the recipe and leave them in for this length of time even if they look cooked before that time.

Sandwich together when cool with buttercream or jam.

Nice video below showing the whole process - but use the recipe above.   Don't take any notice of the amounts/times she uses.

Ingredients - makes 16 macaroons

2 medium eggs

225g (8 oz) desiccated coconut

150g (5 oz) caster sugar

Glacé cherries to decorate (optional)

Preparation Method

Line a baking tray with greaseproof or silicone paper

Beat eggs well. Stir in coconut and sugar.

Dip hands in cold water. Shape mixture into 16 balls, using your hands or an eggcup as a guide.

Place on baking trays, decorate with glace cherries if desired.

Bake at 180C / 160 fan / gas 4 for 25-30 minutes or until golden.

Remove from sheets and cool on a wire rack.  Dip the bottoms into  melted chocolate.

Store in an airtight container.

Note: tried hotter oven as per some recipes 180C & 160C, slightly better rise but not enough to worry about. 

Stick to 130C