Since my class with Edd Kimber, I’ve been practising to make this delicious treats. I’ve made many successful batches and although there is still long way to perfect them, I can proudly show you the outcome of my practice. I think that macarons are really hard to prepare as you have to have a perfect meringue. You also need to know how to fold it with the butter and know exactly when to stop mixing. I will show you the recipe I’ve been using. I started with Edd Kimber recipe for macarons, but then I amended it and changed it slightly. There are so many recipes out there. I have tried Italian and French macarons and after all this time, I can say that Italians are much easier to prepare. You do have to check sugar syrup all the time, but its easier to prepare. You must also purchased electronic scales and electronic thermometer if you do not have it. It does make the difference.
160gr icing sugar
160gr ground almonds
130ml egg whites (you must use electronic scale to measure exactly 130ml)
some food colouring ( I’ve used Sugarcraft gel colour in turquoise)
Sieve ground almonds and icing sugar and add half of the white eggs. Prepare saucepan with the water and sugar and leave on medium heat. Once it starts bubbling, check with electronic thermometer when it reach 110C. Leave on the heat but start whisking the rest of the egg whites to a high peak. Once sugar syrup reach 118C, take it from the stove and start slowly pouring into the white meringue. Once the meringue reached high peak and is glossy, you can stop mixing. Fold the meringue with the almond/icing sugar/eggs mixture. You do not have to be extra careful when doing it, as I used to do. Gently fold but you must keep doing it until you get the homogeneous butter. At that point you can add food colouring. I used only a drop of the food gel as it is very strong to reach beautiful turquoise colour. If you manage to write number 8 with you spatula and after few seconds the number eight disappear, then you reach the perfect butter and you can stop mixing.
Place the butter in a pipping bag with the big nozzle and start piping a round circus on the prepared grease proof paper. Please see images on my previous post Macarons perfect macarons. I added some edible golden glitter in each macaron shell for a special effect.
Preheat the oven to 150C.
Leave to rest for about 45 min – 1 hour. After this time, your macarons should have created skin on the top. When you touch it, they will be velvety and smooth and not sticky.
Bake on 150C for about 12 minutes. After 12 minutes, open the oven and touch the top of the macarons. If they feel firm, they are done. You can take then out of the oven. Slide the baking sheet on to the work surface to allow to cool.
For the filling I have used chocolate mind ganache – the recipe I’ve got from Edd.
220gr dark chocolate
240ml double cream
50 unsalted butter
2tsp peppermint extract
Place the cream into a saucepan and set over a medium heat and bring to boil. Once start boiling, pour over chocolate pieces and allow to sit for few minutes before stirring gently to combine.
Add the butter and peppermint extract and gently stir until smooth and combined. Fill a pipping bag, fitted with a small plain tip. Pipe onto half the macaron shells. Sandwich with another macaron shell.
If you have any questions, feel free to ask.