Real Macarons
Macarons are probably one of the most difficult sweet treats to bake. Not only does it require a unique set of skills, but also the right equipment and weather.
In the video that is posted above, a broad explanation of every aspect is given thoroughly.
Macaron Recipe:
58g egg white
30g castor sugar
80g almonds
116g icing sugar
Gel food colouring of choice
Buttercream filling:
75g butter, softened
150g icing sugar
10 ml cream or milk
Few drops food colouring & flavouring/ essence of choice
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Number of Macarons
Steps
- Weigh egg whites off in a clean, greaseproof mixing bowl and beat till soft peak
- Add castor sugar and beat to a shiny meringuesBlitz the almonds fine in a hand blender
- Add the icing sugar
- Add a few drops of the gel food colouring and fold in the almond and icing sugar mixture
- Fill the piping bag and pipe mixture onto a macaron baking mat or parchment paper
- Rest for 20-40 min until the surface has dried out slightly
- Bake in preheated oven for 15 min @ 150ºC or 135ºC in fan-assisted convection oven
- Take out and allow to cool before removing from the baking sheet
- Fill with desired filling
For the buttercream icing:
- Cream the butter and icing sugar till very light and fluffyAdd milk or cream if the mixture is too stiff
- Add desired food colouring
Add any food flavouring or essence of choice
5/5
Comments: 1
Die macarons wat ek al geproe het van jou is fantasties lekker!