I think macarons are fast becoming one of my favourite treats. Served either on their own or used to decorate a cake I just love the hard shell with the soft chewing middle sandwiched between a yummy filling. For today video I really wanted to share with you how I made these french style macarons…
Macarons are an almond – meringue based treat, or you might know them as a French pastry or biscuits or even cookies. Now these are not to be confused with the Macaroon which is made from coconut and although equally as tasty these are very different.
How to make macarons – video instructions
You’ll find the full recipe below
The macaron template
I printed the template onto an A4 sheet of paper, so each of the circles measures 3cm. Just remember to place this under some parchment paper, but to remove it before baking.
Now macarons can be a little tricky to get right, but I personally found once I had practised a few times I found it alot easier to work out the perfect amount to whisk your egg whites, how many times to fold in the mixture, how long to leave them to set and so on. The one piece of advice I can give is to keep an eye on them in the oven as some ovens tend to run a little hotter or cooler than what it says, so you may need to adjust the time or the temperature as 30 seconds too long may be all it takes to over do them.
With the macarons I filled them with a delicious white chocolate ganache and added them to this 6 inch buttercream cake. I love how fun the macarons make the cake look and teamed with some matching meringues and sprinkles they finish off this cake perfectly.
Macarons can be made in so many different colours to match your party theme. I really hope you like this recipe and find it helpful if you are looking to create some macarons for yourself. Plus once you’ve mastered the original macaron why not try adding some different flavours. Below is the full video tutorial where I go through every step of the making process:
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Macarons make the perfect treat or add them to your cakes for the perfect cake toppers!
The ingredients to make around 30 complete macarons
- 85g Icing Sugar
- 80g Ground Almonds
- 80g Caster Sugar
- 60g Egg Whites (Usually around 2 medium eggs)
- flavouring of your choice if you choose
The ingredients for the ganache
- 250g– White Chocolate
- 100ml – Double Cream
- Add the ground almonds and icing sugar into a food processor, blitzing for 15-20 seconds before giving the processor a little shake to break up the clumps. Continue this until the mixture resembles flour. You then want to sift the mixture and use a spatula to grind down any larger pieces.
- In a separate large glass bowl separate your egg whites. To prepare the meringue first whisk your egg whites with an electric whisk or food mixer for a few minutes on a low speed until they turn opaque. Then turn up the speed and continue until you get peaks that hold their shape.
- You then want to add the caster sugar a tsp at a time whilst you continue to whisk your eggs. You want to continue until the sugar has all dissolved.
- At this point you can add any colour , just popping in your gel colour. continue to mix the meringue mixture until silky and shiny. Pop some between your finger and you shouldn’t feel any sugar granules.
- Add in half your ground almond mixture and fold in with a spatula, once combined add in the other half. To get rid of any air bubbles fold the mixture against the side of your bowl around 40 times.
- Taking a #12 piping nozzle fill a piping bag with your mixture. Place the template (you can download this above) onto a baking tray and cover with a sheet of parchment paper. Pipe 1inch discs using your mixture and once the tray is filled remove the template.
- Tap the tray on your work surface to get rid of any air bubbles and leave to one side for the outside of the shell to crust over.
- Place in a preheated oven at 130 degrees Celsius on the middle shelf for 10 minutes, before removing and leaving to cool.
- To make the ganache cut your chocolate into small chunks and boil the cream. Pour the boiled cream over the chocolate and mix until combined and the chocolate has all melted. Leave to cool and use your electric whisk to whisk up your ganache before popping it into a piping bag, again with the #12 piping tip.
- The ganache can then be used to sandwich your macaron shells together. For better macarons you can leave the shells in an airtight container and popped in the fridge over night before sandwiching your shells together.
- To store your macarons store them in an airtight container in the fridge
Plus why not save this tutorial for later and pin it to Pinterest