And, this time they weren't hollow! Yay! So, get your sleeves rolled up and put on an apron because it's macaron making time!
Makes two dozen
100g ground almonds
100g egg whites (aged)
200g icing sugar
4 tbsp granulated sugar
6 drops orange food colouring
Grind the almonds in a food processor, sift the almonds and dispose of any large lumps. Measure them out again, add more if needed and sift again with icing sugar. In a large bowl whip the egg whites with the sugar. Whip until glossy and stiff, now is the time to add food colouring if desired. You should be able to hold the bowl upside down without anything falling out! Approximately 10 minutes. Dump the dry ingredients into the egg mixture and fold, scraping the sides and mixing until fully incorporated. When ready it should drip from the spatula to form ribbons. Don't over mix! Fill a piping bag fitted with a large round pastry tip with your macaron mixture. Pipe onto a tray lined with parchment paper. Don't pipe too big, 1" is enough. Preheat oven to 350 degrees. Let your cookies sit at room temperature for about an hour to let them form a dry skin, this will help form feet. Bake for 8-10 minutes. You can test by touching the sides, if they wobble they are not done. Let the shells cool completely before removing from sheet.
2 tbsp butter
1 cup icing sugar
1/2 tsp vanilla
1 + 1/2 tsp orange zest
1 tsp orange juice
Beat all ingredients together and transfer into a piping bag fitted with a small circular tip. Pipe a small amount of filling onto one shell and place another on top. Repeat until all have been filled. Store in an airtight container in the fridge! Enjoy!
-I did not age my eggs at all.
-If you over mix when folding the batter may spread out more, if you under mix it won't flatten and have little lumps on top
-To make sure they form a dry skin, touch the shell with your finger, if it sticks let it dry for a few more minutes.
-Sometimes the batter is hard to pipe, it's OK if you get it all over your ceiling, floor, leg and dog...
-When whipping your egg whites as soon as they reach the thick glossy stage stop whipping, if you whip too much your macaron will be hollow and dry!
-Be sure to hit your baking tray on the counter a few times to release the air bubbles in the macarons!
These macarons taste just like a creamsicle (to me anyway)! They are sweet but not too sweet, just incredible! And I know people are like "Macarons! Oh no! I will fail, I'll never make them ever!" But people, they are so easy and so rewarding! Take it from me, a 14 year old. ;)
A big thank you to The Main Course for letting me borrow their stock!
*You can find this set of square bowls at The Main Course*
Shelan Boake out!