Who does not love a Macaron? These chewy, delicious French cookies are truly a sweet treat. Filled with almonds, sugar, egg whites and a creamy ganache. They can be made into a variety of flavors, chocolate, vanilla, almond, pear mousse; the list goes on and on.
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INGREDIENTS
- 480g icing sugar
- 280g ground almonds
- 7 egg whites
A few drops of flavoured food colouring such as strawberry
(Tower Macaron Made in 2010 by Bertrand munier )
METHOD
1. Preheat the oven to 180C.
2. Mix the icing sugar and ground almonds in a food processor until you have a fine powder. Sift to remove any lumps.
3. Beat the egg whites, adding the food colouring as you go. Quickly and carefully add the almond-sugar mixture.
4. With a wooden spoon, mix from the centre of the bowl outwards, turning the container as you go. You want to achieve a smooth, lightly coloured mixture.
5. Using a piping bag with a centimetre-wide nozzle, pipe three centimetre-wide macaroons onto a baking tray lined with greaseproof paper.
6. Cook for eight to nine minutes, leaving the door of the oven slightly ajar.
7. Remove the macaroons from the oven. Pour a little water between the baking tray and the greaseproof paper – this
makes the macaroons easier to lift off when they have cooled.
8. Sandwich the macaroons using marmalade, raspberry jam or whipped cream to serve.
TIP: Leave the finished macaroons for 24 hours in the fridge. This allows the flavours and texture to develop and intensify
a bientot
chef Bertrand Munier
