After reading up on macaroons for a while, I thought it was about time to get on it. With the Ganache in my hands, what better reason was there?
I decided for the french version, I am not so fond of making sugar syrup for the italian one.
- 2 egg whites
- 30 g fine granuled caster sugar
- 140 g icing sugar
- 85 g of finely ground almonds (I used the ones with skin on, but I think it makes prettier macaroons, if you use the ones without skin)
- pinch of salt
And how I made them (I emphasise on "I" because I know there might be better ways!)
- whisk the egg whites whith a pinch of salt on a low speed until there are stiff peaks appearing
- without stopping to whisk, add the caster sugar bit by bit, so you receive a glossy texture
- in a food processor, bleng almonds and icing sugar into a very fine powder
- now with a spatula, fold in 1/4 of the almond mixture, when done, add another portion until everything is incorporated. You should have a soft but not liquid dough
- spoon mixture in a piping bag (I put mine in a glass, and fold over the end, so I have a support)
- pipe small circles of even size on a baking tray lined with grease proof paper (some people like to draw circles on the paper before piping out)
- now important: bang the tray on your work top, so the air bubbles come up
- let dry until there is a skin formed on the macaroons, this is important, otherwise they will crack (mine did, there wasn't enough skin formed because I was impatient). this might take 20 mins to up to an hour
- once dried enough, bake in a preheated oven at 150 °C (don't use a fan) for roughly 15 mins (check that they don't get browned and don't crack
- when ready, take out and let cool on a wire rack
- when completely cooled, fill with whatever filling you have in mind, I used the ganache described before!