Just a short post to start off with! So here's a visual of when I had a go at making macaron shells. (Step by Step)
Ingredients:
- 60g caster sugar
- 230g icing sugar
- 135g almond meal
- 1 fresh egg white
- 2 old egg whites (egg whites that've been left in the fridge for at least 1 day)
Preheat the oven to 120°C. Measure out the ingredients. Be extremely careful! |
Sifting ingredients thrice! Just to make it incredibly fine. |
Breaking the eggs and adding the fresh egg whites to the old ones. Careful not to split the yolks. |
Whisking the hell outta them egg whites. This could be like some kind of kitchen exercise haha! No but seriously, your shoulders & arms WILL hurt afterwards.... |
After 4minutes 30seconds (yes, exact timing is the key to this) it forms stiff peaks. Now to add the coloring & almond meal/icing sugar mixture. |
Spoon the mixture into a large piping bag. Don't stuff it in, let it fall into place by itself. |
Put 'em in the oven and just wait for them to rise. Mmmmm... |
Ta-da! It should be even and have a foot. Let 'em cool completely before you pry them off the baking paper! Otherwise it might fall apart. |
Now, for the actual macarons, all that's left is the filling! A lemon buttercream icing is good. Just pipe it prettily into the center of the shell then attach the two halves and they should spread the icing out. And voila! Macarons!
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