How make macaroons at home from scratch.
- 3 egg whites (90 grams)
- 5 tbsp caster sugar (90 grams)
- 180 grams ground almond
- 200 grams icing sugar
- 1/2 tsp vanilla essence
- a few drops food colouring
Filling butter cream icing
- 125 grams unsalted butter
- 250 grams icing sugar
- a few drops of food colouring
Prepare the baking trays either with a non stick silicon pad or baking parchment. Mark how big of a diameter you want the macaroon to be with a pencil on other side. Pre heat the oven fan assisted to 180 degrees Celsius.
Measure out all the ingredients. Then mix the ground almond together with the icing sugar and sieve them together. Side aside. This is to create lightness in the mixture.
In a clean bowl add the egg whites beat with an electric mixer. Gradually add caster sugar till it forms a nice shiny peak. When the meringue is ready it mixture will hold when the bowl is tipped at near upside down position.
Then with silicon spatula fold in half of the almond and icing sugar mixture. At this point also add the vanilla essence and food colouring.Once it’s half mixed (meaning with almond icing powder & meringue still visible add the rest of the almond icing mixture in. Fold in TIL the mixture is well mixed but not over mix it.
PIPING MACAROONSThen put the macaroon mixture into a piping bag with a round hole nozzle.Then pipe onto the silicon mat evenly. Then leave the macaroons out to dry. This is an very important process as it helps to create a pied that seen at bottom of macaroon. It also means that macaroon is baked nicely.One technique that a lot of macaroon bakers do is too knock the base of the baking tray against the worktop. This knocks done sir into the macaroons. In a wet raining it will take 20 minutes. You will know the macaroon mixture is ready when it doesn’t stick to you fingers when touch. It also looks dried out rather than wet. Also to get rid of piped tip that is sticking out using a water-wet fingertip even out the tip by pressing on it. This do as to even the mixture out.Once it’s dried out the macaroons are to go into the oven.By double baking the macaroons it will help to create an all-around air. In which encourages even baking on the macaroons.Do keep on eye on them as they bake as they can get burn easily. It all depends on the type and make of oven used. Turn the heat down to 150 degrees and cover with foil if it’s baking too fast. The macaroons are ready after 15- 18 minutes in the oven. It’s well cooked when there is a pied and the bottom is well cooked. Not a hole in the middle. Serve with buttercream or custard. Do take care not burn the macaroons. If it's going brown too fast turn the heat down. To make the buttercream just cream the softened butter together with icing sugar. Using a electric mixer it makes life so much easier.