Good Morning Glamourites,
Been a busy last few days as summer is starting to wind down and my friends are starting to leave again for the next school year. Still can’t get my head around the fact it’s already the middle of August….okay let’s not think about that now! Macarons, the little couple bites of dessert you sometimes need to satisfy your sweet tooth. I have yet to try and make any type of macarons myself but it is my mission before the summer is over to give it a shot. The recipe credit goes to La Gallette blog where they have many tasty looking recipes. Let me know if you have given the macaron attempt a whirl xx Glamour Planner
- 250g almond meal
- 250g icing sugar
- 3 (90g) egg whites, at room temperature
- 3 (90g) egg whites, extra (at room temperature)*
- 65mL distilled water
- 250g caster sugar
- 1/2 tsp freeze-dried raspberry powder or food colouring
To make the buttercream:
- 3 egg egg whites
- 180g caster sugar
- 280g unsalted butter, softened and cubed
- 2 tbsp raspberry puree
*the marked egg whites should be aged. To do this, leave whole eggs (un-cracked) at room temperature for 1 week prior to separation.
- Place the almond meal and icing sugar in a large food processor until fine. Sift the contents into a large, stainless steel bowl.
- in a small bowl place the first 3 (90g) of egg whites with the freeze-dried raspberry powder/ food colouring. Whisk gently until combined.
- Add the egg mixture to the almond meal mixture but DO NOT stir yet.
- Meanwhile, place the other 3 (90g) of egg whites in the bowl of a stand mixer fitted with a whisk attachment. DO NOT whisk yet.
- Place the caster sugar and distilled water in a medium saucepan over medium heat and boil until it reached 110C on the thermometer.
- When the syrup reaches 110C, start whisking the egg whites on medium speed until they form stiff peaks.
- Continue cooking the syrup until it reads 118C.
- Pour the syrup into the egg whites (in a thin stream) while still whisking the eggs over high speed.
- Beat the egg whites/syrup mixture until it reads 50C.
- Fold the meringue into the almond meal mixture. To test if done, drop a teaspoonful onto a small plate, the ribbon left should dis-appear within 30 seconds.
- Pipe the mixture amongst 5 trays lined with baking paper.
- Leave at room temperature until a thin skin forms on the tops of the macarons. To test, touch the macaron, the mixture should not stick onto your finger.
- Bake in a pre-heated oven at 180C for 20-25 minutes. Cool.
To make the buttercream:
- Place the egg whites and sugar over a pot of simmering water, whisking constantly until it is hot to the touch.
- Remove from the pot and whisk, with an electric mixer until it forms stiff peaks.
- Add in the butter, 1 tbsp at a time, whisking in between each addition.
- Fold in the puree.
To assemble, pipe 1 tsp of buttercream onto a macaron and top with another.
Store in a refrigerator (in a air-tight container) for up to 1 month.