Okay, so there is an abundance of beige coloured items so far on this blog. Time to change that, although these macarons aren't as bright as I would have liked. It seems impossible to get hold of powdered food colouring in my town.
This recipe adapted from the good old BBC. It is part of the 'Great British Bake Off Series' which I am addicted to, I want Edd to win!
This is my first time making macarons, next time I'll have more patience and wait the full hour to let them set as they were a little on the thin side. Or maybe I didn't pipe them high enough. I think more experimenting is in order.
Not all macarons are born equally!
125g/4oz ground almonds
200g/7oz icing sugar
3 free-range egg whites
2 tbsp caster sugar
½ tsp cream of tartar
1/2 tsp red food colouring
Ganache
200g/7oz dark chocolate, chopped
200ml/7fl oz double cream
1/2 tsp of chilli powder
200g/7oz dark chocolate, chopped
200ml/7fl oz double cream
1/2 tsp of chilli powder
15g/½oz unsalted butter
Method
Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
Spoon the macaron mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macarons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
Meanwhile, preheat the oven to 160C/315F/Gas 2½.
Bake the macarons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the chilli and butter and stir until smooth, then remove from the heat and set aside to cool completely.
Use the filling to sandwich the macarons together then chill in the fridge for 30 minutes.
Method
Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
Spoon the macaron mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macarons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
Meanwhile, preheat the oven to 160C/315F/Gas 2½.
Bake the macarons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the chilli and butter and stir until smooth, then remove from the heat and set aside to cool completely.
Use the filling to sandwich the macarons together then chill in the fridge for 30 minutes.
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