Macarons are light-as-a-feather classic treats that give your dessert a dose of sophistication. Fill your macarons with a choice of chocolate, coconut, meringue, or raspberry. Serve these macarons immediately or store as a save-some-for-later treat.
A macaroon (/mæk?’ru?n/ mak-?-ROON) is a type of light, baked confection, described as meringue-like cookies depending on their consistency. The original macaroon was a “small sweet cake consisting largely of ground almonds” similar to Italian amaretti.
The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning to bruise,used here in reference to the almond paste which is the principal ingredient. Source – http://en.wikipedia.org/wiki/Macaroon
- 150g sugar
- 50g water
- 120g egg whites
- 35g sugar
- 150g ground almonds
- 175g icing sugar
- 25g cocoa powder
- Bring to the water and the first sugar amount to the boil. Boil to 110°C exactly.
- Combine 60g egg white with 35g sugar and whisk to soft peaks.
- Pour boiling sugar mix onto the soft egg whites, keep whisking until cold (pour this slowly down the side of the mixing bowl whilst whisking and not into the middle of the egg whites).
- Sieve the almonds, icing sugar & cocoa powder. Add the remaining 60g egg white and mix until smooth.
- Mix in ⅓ of the meringue first and then the remaining meringue, and fold through.
- Place into a piping bag and pipe out walnut size rounds about 3 cm apart onto a baking sheet lined with parchment paper.
- Pick up tray and bang on table to remove bubbles and to create the macaron foot.
- Leave to sit at room temperature for 30 minutes to dry the tops and ensure even cooking
- Bake at 160°C for 9 minutes.
- Once cooked remove from tray gently.
- g bittersweet chocolate finely chopped.
- /2 cup heavy cream.
- tablespoons unsalted butter, at room temperature and cut into cubes.
- Place chocolate in a large bowl.
- Warm cream in a small saucepan over a medium heat until it just starts to boil.
- Add chocolate and mix gently allowing it to melt.
- Add butter and stir until smooth.
- Place in refrigerator until chilled and is able to be spread.
- Assemble the macarons by taking one macaron and pipe a cherry sized amount of ganache onto the foot of the macaron.
- Place the second macaron on top and twist gently to spread the ganache evenly.