FRENCH MACARONS
INGREDIENTS (Makes 40)
These French delicacies can be a little tricky to make, but well worth the effort. Just use the exact measurements to ensure perfect petit fours for your Christmas spread. This recipe makes one batch of macarons, either pink or green. Repeat with the other flavour and colour, if you want to make both.
◆ 175g icing sugar
◆ 175g ground almonds
◆ 130g egg whites, approx. 4 egg whites at room temperature
◆ ½tsp vanilla essence, or raspberry or almond
◆ pink or green gel colour, if wished
◆ 175g caster sugar
For the filling:
◆ 225g butter
◆ 450g icing sugar
Flavourings:
◆ ½ tsp raspberry essence and pink colouring, or few drops almond essence and green colouring
1 Place the icing sugar and ground almonds in a food processor and process to a fine mix. Sift into a bowl, add half the egg whites - 65g, pink or green food colouring and flavouring as wished. Line two baking sheets with non-stick paper and draw 3.5-4cm circles on the paper, about 2.5cm apar t. Flip over so the circles are underneath.
2 Place the remaining egg whites in a clean bowl. Put the caster sugar and 75ml water in a saucepan and heat gently, stirring, until the sugar dissolves. Bring to the boil and boil until it reaches 110°C. Star t to whisk the egg whites. Continue boiling the syrup to 114°C then pour on to the egg whites and whisk the meringue, until stif f, about 5mins.
3 Fold the meringue into the almond paste in three batches, to give a thick dropping consistency. Transfer to a piping bag fitted with a 1cm plain nozzle and pipe rounds using the template as a guide. Leave to rest and dr y for about 30 mins, until macarons have developed a thin skin. They should have a matt sur face and no longer be sticky to the touch. Meanwhile preheat the oven to 170°C, Fan150°C, Gas 3.
4 Bake one tray at a time, in the centre of the oven for 14-15mins. They should be firm to the touch, not star ting to brown and sound slightly hollow when tapped. Leave to cool for a few minutes on the tray, before peeling of f.
5 To make the filling beat the butter and icing sugar together until light and fluf fy. Add colour and flavour to match your macarons. Place in a piping bag, fitted with a small plain nozzle and pipe on half the macarons. Sandwich together with the remaining macarons. Place in an air tight container and refrigerate for 24 hours before ser ving.