Friday, 18 June 2010
These are the second batch of macarons I've made, and (it must be said) a vast improvement on my first attempt, but still a long way off from being right. Learning how to make macarons is a frustrating process! In my paranoia about overmixing the batter, I ended up undermixing and so the batter was quite lumpy and difficult to pipe. Edible and tasty, but not very aesthetically appealing... But also one step further towards a perfect macaron :)
As a result of my mistakes in the first batch, I learnt a lot about how to make macarons and now a bit more confident in setting about making these little french delicacies again in future. I have also learnt a lot from reading online. The wealth of knowledge and experience available via the Internet never ceases to amaze me - it's incredible!
I love anything lemony, so I enjoyed these little lemon liqueur macarons. I made mine a little too fat, but made smaller this recipe makes 16 complete macarons.
From The Australian Women's Weekly: Macaroons & Biscuits.
1/4 c (55g) caster sugar
yellow food colouring
1 1/4 c (200g) icing sugar
1c (120g) ground almonds
2 tsp finely grated lemon ring
1 tbsp icing sugar, extra
1/4 c pouring cream
150g white chocolate, chopped coarsely
4 tsp limoncello liqueur
1. Grease oven trays and line with baking paper.
2. Combine the ground almonds and icing sugar and sieve twice. Set aside.
3. Beat eggwhites slowly and then gradually increase speed until soft peaks form. Add caster sugar a spoonful at a time and a few drops of the food colouring, beat until the sugar dissolves. Fold in sifted icing sugar, ground almonds and rind in two batches.
4. Spoon mixture into piping bag fitted with 2cm plain tube. Pipe 4 cm rounds about 2 cm apart onto trays. Tap trays on bench so macarons spread slightly. Dust macaroons with extra sifted icing sugar. Stand 30 minutes.
5. Meanwhile, preheat oven to 150 degrees Celsius.
6. Bake macarons about 20 minutes until crisp, but not coloured. Cool on trays.
1. Bring cream to the boil in a small saucepan, remove from heat, add chocolate, stir until smooth. Stir in liqueur, stand at room temperature until spreadable.
2. Sandwich macarons with filing.
- Age the eggwhites overnight. I let mine sit out of the fridge in a small container (winter here at the moment, so no problem).
- Beating the eggwhites slowly and then increasing the speed strengthens the eggwhites.
- Don't be afraid of being too rough with the batter. It is important to fold the mixture, but it is more important to achieve a nice smooth batter. When recipes say "it should flow like magma" (which, I feel, is an obscure and frustrating comparison!), they mean it should ooze in slow motion when you tip the bowl to the side.
- To remove any piping peaks (or 'nipples' as I have heard them referred to as in my reading!), dip a finger in water and gently pat the top of the macaron. I forgot to do this step, so otherwise I think the tops would have been smooth.
- Sandwich macarons just before serving to avoid sogginess.
Until next time readers :) Happy baking