MACAROONS
Makes about 24
175g icing sugar
Makes about 24
175g icing sugar
125g ground almonds
110g egg whites
75g caster sugar
pinch of powdered rose food colouring
Preheat the oven to 160C
Pass the almonds and icing sugar through a medium sieve to remove any lumps.
Whisk the egg whites until they froth then gradually add 75g of caster sugar. Whisk until you have a semi-stiff and glossy meringue. Avoid over-whisking at all costs, needs to be to a chewing gum consistancy where the peaks gently fall over as the whisk is separated from the bowl.
With a spatula stir in one third of the dry ingredients. Once incorporated, repeat with the second third and then the final third. Add the food colouring and work the mixture with a spatula until it is shiny and has a thick ribbon-like consistancy as it falls from the spatula. It must get to this stage but not go beyond otherwise you will end up with macaroons spreading all over the tray.
Fill a piping bag with the macaroon mix and pipe the macaroons into small circles onto good quality baking parchment on a perforated tray (this allows ventilation whilst cooking and avoids the macaroon sweating).
Tap the tray on your work surface to smooth out the tops and remove air bubbles (hold entire tray about 10 cms above your work surface and drop).
Leave the macaroons to dry for 30 minutes at room temperature. They are ready to cook when the surface is touch-dry.
Transfer to the oven and bake for 15 minutes. The macaroons are cooked when the top is firm. Remove from the oven and leave to cool. Allow to cool thoroughly before filling.
ROSE WATER AND RASPBERRY FILLING
Preheat the oven to 160C
Pass the almonds and icing sugar through a medium sieve to remove any lumps.
Whisk the egg whites until they froth then gradually add 75g of caster sugar. Whisk until you have a semi-stiff and glossy meringue. Avoid over-whisking at all costs, needs to be to a chewing gum consistancy where the peaks gently fall over as the whisk is separated from the bowl.
With a spatula stir in one third of the dry ingredients. Once incorporated, repeat with the second third and then the final third. Add the food colouring and work the mixture with a spatula until it is shiny and has a thick ribbon-like consistancy as it falls from the spatula. It must get to this stage but not go beyond otherwise you will end up with macaroons spreading all over the tray.
Fill a piping bag with the macaroon mix and pipe the macaroons into small circles onto good quality baking parchment on a perforated tray (this allows ventilation whilst cooking and avoids the macaroon sweating).
Tap the tray on your work surface to smooth out the tops and remove air bubbles (hold entire tray about 10 cms above your work surface and drop).
Leave the macaroons to dry for 30 minutes at room temperature. They are ready to cook when the surface is touch-dry.
Transfer to the oven and bake for 15 minutes. The macaroons are cooked when the top is firm. Remove from the oven and leave to cool. Allow to cool thoroughly before filling.
ROSE WATER AND RASPBERRY FILLING
250 mls milk
2 egg yolks
25g caster sugar
15g cornstarch
5mls rose water
100g raspberries
50mls double cream
Bring the milk to the boil.
Beat the egg yolks and sugar together until pale, add the flour.
Pour the milk over the eggs, mix well and then return to the pan and cook for 3 minutes.
Allow to cool then fold in the lightly whipped double cream, the raspberries and the rose water. Keep cool.
Fill half of the macaroon shells with the rose water and raspberry cream.
Place a second macaroon shell on the top and et voila you have a perfectly beautiful home made macaroon!
Bring the milk to the boil.
Beat the egg yolks and sugar together until pale, add the flour.
Pour the milk over the eggs, mix well and then return to the pan and cook for 3 minutes.
Allow to cool then fold in the lightly whipped double cream, the raspberries and the rose water. Keep cool.
Fill half of the macaroon shells with the rose water and raspberry cream.
Place a second macaroon shell on the top and et voila you have a perfectly beautiful home made macaroon!
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