Let’s do the Macaroon-a!

French Macarons are surrounded by such bad press these days about being so difficult to make. I’m not a baker, heck! I don’t even cook. However, a close friend’s love for Macarons inspired me to try my hand at it. Surprisingly, they weren’t as hard to make as I had anticipated and they tasted absolutely delicious too (I was told this by others, though I’m a pretty good judge myself :P).

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Prodded by my friends to share the recipe, I decided to share it with all of you too. Learn how to make macarons with a picture tutorial and a video that we followed. We’d love to hear how your Macarons turn out too, do comment on the little box below!

Preparation time:20 minutes

Cooking time:16 minutes

What you will require:

  • 100gms  ground almond (almond meal)
  • 150gms icing sugar (or powdered sugar)
  • 50gms castor sugar (or fine/granulated sugar)
  • Few drops of food colour (we used red)
  • 3 Egg Whites
  • Vanilla Essence

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How to make the Macarons:

  • Blanch (peel) the almonds and grind about 150gms of whole almonds to make about 100gms of ground almonds.
  • Take 150gms of icing sugar and along with the ground almonds, process this in a food processor to form a soft mixture.
  • Sieve this mixture into a bowl and throw away any hardened remains that are left over. This ensures a smooth, fine mixture. Set this aside.
  • In a separate bowl, take three egg whites and beat them with an electric beater. This process is a little time consuming – but be patient. While you are beating the eggs, at regular intervals pour in the castor sugar. Whisk the eggs until you have a glossy, soft texture. The whites should now be firm without dripping (as shown in the picture below).
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  • Add about 3-4 drops off vanilla essence and fold with a spatula.
  • Add 4-5 drops of red liquid food colour (ensure you use very little food colouring).
  • Little by little add the ground almond-icing sugar mixture to the egg whites and fold with a spatula to make a smooth paste (batter).
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  • Fill up this batter in a piping cone with a round nozzle and place small-medium sized round lumps on butter paper placed on a baking tray.
  • Gently tap the side of the tray to release any air bubbles (we gently dropped the tray from a small height onto a floor mat) and you will get a smooth surface of the batter.
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  • Leave the tray aside for 20minutes. Meanwhile pre-heat the oven to 140°C for 5minutes.
  • Bake the macarons at 160°C for 7-8 minutes. Let the air out for a few seconds, and bake again for another 7-8 minutes.
  • The macarons are ready when they have a hard base when you tap them. Remove them from the oven and let them cool for 10-15minutes. Do not attempt to peel them off the butter paper before that (no matter how excited you are).
  • They should look like the picture below:

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  • You can then peel off the macarons and fill it up with either melted white chocolate or vanilla icing (we chose the latter).
  • Refrigerate them for 24hours to eat them at their best. (We were fairly tempted, so ate a few right away)
  • Proudly show them to everyone around but make sure you have the first piece!

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To make things easier, we have linked you to the video tutorial that we followed. You can watch the video – here!

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