Yummy macaroons. They not only look amazing, but I'm pretty sure you can eat them all day and never feel full. Shame they are so blooming hard to make...or are they? Read on blog friends and follow my macaroon experiment, Part 1 [I hope, I'm making more!].
If I am honest, I thought macaroons needed fancy ingredients, so when I realised I had the majority already in my cupboards, I thought I'd give them a go myself. Plus, any challenge from The GBBO has to be taken. Really, they just need patience, time and lots of stress-busting slamming of trays.
What I Used:
A variation of this recipe [Guru Pascale]
I didn't inclue the coconut and changed the icing sugar measurement to 150g and almonds to 100g. I'm a big fan of sugar, not so much of almond, so wanted to tone down tat taste a tiny bit [also, ground almonds come in 100g bags, so I'm tight like that].
I also made a light buttercream for a few of my macaroon fillings in place of the cream:
100g caster sugar
150g icing sugar
Piping Bag [with circular nozzle]
Lorraine Pascale is my food guru. I think she takes complicated and intimidating recipes and simplifies them perfectly into ones you feel confident to attempt yourself [rightly or wrongly!], so I was more than happy to follow her recipe [and ignore her almond and icing sugar quantities.....]
In a mixing bowl, I added the icing sugar, almonds and half of the egg whites [P.S - I'm not used to weight of egg whites, but I found that I needed 2 and 1/2 eggs] and mixed into a paste:
Setting aside, I then added the water and caster sugar to a pan and heated the mixture gently:
Once mixed thoroughly, I raised the heat to boil until the mixture turned thick and syrup-like [this took around 15 minutes]
[this part of the method is similar to when making meringues]
Once mixed, it was time for my favourite part - piping bag time!
I will be hone, by this point, I was feeling pretty pleased with how everything had gone. 30 minutes in, things had gone to plan. Whilst I cleared a little of the mess I had made away, I found my macaroons had begun to expand a little....slightly changing from their circular form but not too much that I worried about it. Next time, I will be a little less generous with the amount of mixture I pipe to allow for this:
Once happy, you set the macaroons aside for 30 minutes to harden on the outside:
15-20 minutes later [and lots of checking them every minute] you should have macaroon like sweets...
lift the paper from the tray and set aside to cool:
In the meantime, I whisked up my cream:
...and then I added some decorations with writing pens on top...someone stop me:
If you have any tips or tricks for my next experiment, I would love to hear them! You can email me at [email@example.com]
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