A petite sweet
With their delicate, crisp shell and soft, chewy centre, it’s little wonder the classic French macaron is one of the most sought- after sweets around. Mastering these delectable little sandwiches is easier than you think. Follow our three easy steps for t
basic macarons with vanilla buttercream
1 ¼ cups ( 200g) pure icing sugar, sifted 1 cup ( 120g) almond meal, sifted 3 eggwhites 1 tablespoon caster sugar Vanilla buttercream 60g unsalted butter, softened 1 vanilla bean, split and seeds scraped ½ cup ( 80g) pure icing sugar, sifted Step 1: To make the vanilla buttercream, place the butter and vanilla in an electric mixer and beat for 6– 8 minutes or until pale and creamy. Add the icing sugar and beat for a further 10 minutes or until pale and fluffy.
Place the mixture in a piping bag and refrigerate until needed.
You can use hazelnut or pistachio meal instead of almonds if you prefer. Simply process the whole nuts in a food processor until finely ground. Step 2: Preheat oven to 150° C. Sift the icing sugar and almond meal into a bowl and mix well. Set aside.
Place the eggwhites in an electric mixer and whisk on high for 30 seconds. Add the caster sugar and whisk for a further 10 minutes or until very stiff peaks form. Fold through the icing sugar mixture, in two batches, until smooth. Place the mixture into a piping bag fitted with a 1.5cm nozzle.
Tip: You can use either a hand- held electric beater or electric mixer. For both appliances, whisk on the high setting. Step 3. Pipe 48 x 4cm rounds of the macaron mixture onto baking trays lined with non- stick baking paper. Allow to stand for 20 minutes. Reduce temperature to 130° C and bake for 17– 18 minutes or until crisp on the outside and chewy in the centre. Allow to cool on the trays. To assemble, pipe the vanilla buttercream onto half the macarons and sandwich with the remaining macarons.