MACAROON / MACARON
Is a small light crisp biscuit made with egg whites , castor sugar and ground almonds .
Egg whites are whisked to a stiff peak with xtra fine sugar and baked at 130 deg C resting on baking paper .
Once cooked and filled they are best kept in an airtight container in the refrigerator .
They can also be frozen , be coloured with a few drops of food colour .....but I like elegant white .
Macaroons can be eaten as a biscuit treat , crushed and added to desserts or cooked as a pastry tart .
Make sure your kitchen is warm and there are no draughts .
Preheat your oven to 150 deg C .
Mix together 200gm of icing sugar with 120 gm of almond meal by sifting them together .
Place 3 room temperature egg whites in the bowl of your electric mixer ,WHISK ON HIGH FOR 30 SECONDS .
Add 1 tbs of superfine castor sugar to the egg whites .WHISK FOR 10 MINUTES , until stiff .
Fold through the egg whites into the almond /icing sugar mixture in 2 batches , folding until smooth .
Now spoon the batter into a piping bag with 1.5 cm nozzle .
Pipe 4 cm rounds onto baking paper on a baking tray, this mixture will make 24 rounds .
Allow the rounds on the baking tray to stand for 20 minutes , which will allow a skin to form on top of the macaroons .
Reduce the oven temperature to 130 deg C and bake the macaroons for 18- 20 minutes or until crisp .
Remove from oven and cool completely on trays .
While you are waiting for the macaroons to completely cool , make the filling .
Use an electric beater to cream 125gm of softened margarine / butter with 1tsp of vanilla extract ora couple of drops of food colouring for 6 minutes and then add 160 gm of icing sugar for 10 minutes until light and fluffy .
Spread carefully onto half the cooked macaroons and sandwich with the other half .
Is a small light crisp biscuit made with egg whites , castor sugar and ground almonds .
Egg whites are whisked to a stiff peak with xtra fine sugar and baked at 130 deg C resting on baking paper .
Once cooked and filled they are best kept in an airtight container in the refrigerator .
They can also be frozen , be coloured with a few drops of food colour .....but I like elegant white .
Macaroons can be eaten as a biscuit treat , crushed and added to desserts or cooked as a pastry tart .
Make sure your kitchen is warm and there are no draughts .
Preheat your oven to 150 deg C .
Mix together 200gm of icing sugar with 120 gm of almond meal by sifting them together .
Place 3 room temperature egg whites in the bowl of your electric mixer ,WHISK ON HIGH FOR 30 SECONDS .
Add 1 tbs of superfine castor sugar to the egg whites .WHISK FOR 10 MINUTES , until stiff .
Fold through the egg whites into the almond /icing sugar mixture in 2 batches , folding until smooth .
Now spoon the batter into a piping bag with 1.5 cm nozzle .
Pipe 4 cm rounds onto baking paper on a baking tray, this mixture will make 24 rounds .
Allow the rounds on the baking tray to stand for 20 minutes , which will allow a skin to form on top of the macaroons .
Reduce the oven temperature to 130 deg C and bake the macaroons for 18- 20 minutes or until crisp .
Remove from oven and cool completely on trays .
While you are waiting for the macaroons to completely cool , make the filling .
Use an electric beater to cream 125gm of softened margarine / butter with 1tsp of vanilla extract ora couple of drops of food colouring for 6 minutes and then add 160 gm of icing sugar for 10 minutes until light and fluffy .
Spread carefully onto half the cooked macaroons and sandwich with the other half .
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