I’ve always thought of macarons to be quite a difficult bake and very hard to get right so I was surprised when I baked them to find out they weren’t as hard as I thought. Admittedly, this recipe doesn’t make the most aesthetically pleasing macarons in the world however they taste absolutely DELICIOUS. I also made a dark chocolate ganache to sandwich them together and it was SO good. These macarons are soft and chewy on the inside with the perfect crunch around the edges*drools*. Here is my fail proof recipe to macarons that ~actually~ aren’t as hard as you think to make. Enjoy!
- 170g icing sugar
- 140g ground almonds
- 4 free-range egg whites
- 75g caster sugar
- 120g dark chocolate
- 120g double cream
- 30g butter
- Preheat the oven to 170 degrees Celsius and line around 4 baking trays with greaseproof paper before setting aside.
- Blend the ground almonds and icing sugar together in a food processer and then sieve into another bowl, making sure the mixture is fine and has no big chunks of almond/icing sugar in it.
- Meanwhile, whisk the egg whites and a pinch of salt in a stainless steel bowl to soft peaks before gradually adding the sugar, bit by bit, until fully incorporated. You can also add any food colouring/flavourings here.
- Add around half the almond and icing sugar mixture into the egg whites and fold in with a metal spoon before adding the other half. Put the mixture into a piping bag with a 1cm plain nozzle (or you can just cut off a bit of the piping bag) before piping small rounds of the macaron mixture onto the greaseproof paper. The macaron rounds should be around 3cm in size.
- Leave the macarons on the side for 15 minutes until they develop a ‘skin’ before putting in the oven for 15 minutes. When baked, leave to cool on a baking rack.
- Meanwhile, heat the double cream over a saucepan until it begins to simmer. Take off the heat and immediately stir through the dark chocolate until it has all melted. Finally, stir through the butter until you have a glossy, chocolate mixture. Store in the fridge until ready to pipe.
- Once the macarons have cooled and the ganache has hardened slightly, take a spoon and smooth the ganache over one of the macaron rounds before placing another macaron on top. Alternatively, you could use raspberry jam or Nutella to sandwich the macarons together. Repeat until all the macarons are sandwiched together before making a cup of tea and tucking in!
Rebecca Rose x
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