Macarons are a challenge for any home baker. This recipe from Bakerzin breaks it down for you
This is a recipe for Basic Macarons with Butter Cream, and makes up to 75 macarons.
Ingredients
• Red food colouring (optional)
• 1kg of butter cream
• 1kg of icing sugar
• 750g of sifted ground almonds
• 750g of egg white
• 370g of sugar
• 70g of powdered egg white
Method
• Prepare the basic macarons. Combine icing sugar and almonds in a mixing bowl and mix well. Set aside.
• Combine egg white and sugar in a mixing bowl. Place in a bain-marie [warm water bath] and whisk constantly until sugar is completely melted. Remove from heat and whisk on medium speed for 3 minutes. Add powdered egg white and increase to high speed. Continue to whisk until mixture is light and fluffy with soft to medium peaks.
• Spoon half the egg white mixture into another bowl and set aside. Gradually fold icing sugar mixture into remaining egg white mixture until fully incorporated. Fold in reserved egg white mixture until batter has a slightly watery base.
• Spoon batter into a piping bag and pipe out 3cm circles about 1cm apart on lined baking trays. Leave to dry in a cool, airy place for about 30 minutes. Sprinkle some food colouring, if desired.
• Preheat oven to 160 degrees Celsius and bake macarons for 10 minutes. Macarons should start rising after 5 minutes. Reduce heat to 120 degrees Celsius and continue baking for another 15 minutes. Remove and set aside to cool.
• Spoon butter cream into a piping bag. Pipe some cream on an overturned macaron, then sandwich with another macaron, and repeat.
• Store macarons in an airtight container.
This recipe is from Bakerzin.
ADVERTISEMENTS