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