When I was younger, I used to live in Amiens, France – known as one of the best place in France for macaroons (or macarons in French). I’ve never yet made macarons, but have been very eager to try, so M on this blog was the perfect excuse.
The recipe I used was inspired from my favourite patissier, Eric Lanlard. I only made a couple of his varieties, but there are plenty more to be made (pistachio, chocolate, lavender etc.)
Preparation time: 30minutes
Cooking time: 15minutes
- 100g caster sugar
- 100g icing sugar
- 100g ground almonds
- 3 egg whites (or 95g grams if using liquid egg white)
- Food colourings (I used red and yellow)
- Food flavourings (I used rose essence for the pink macarons and lemon essence for the yellow macarons)
- Lemon curd
- 150g white chocolate
- 75ml double cream
- With an electric whisk, beat the egg whites into soft peaks then gradually add the caster sugar until there are stiffer peaks and the the whites have a sheen to them.
- Sift in the icing sugar and ground almonds into the beaten egg whites and fold together with a metal spoon.
- Divide the mixture between two bowls. In one add a teaspoon of lemon essence and several drops of yellow food colouring and fold together. In the other bowl add a couple of drops of red food colouring and a teaspoon of rose essence. Add a couple more drops of food colouring if you need to, but each drop goes a long way. Have a little taste and add a couple more drops of lemon/rose essence if required. The mixture should have a hint of flavour and not be too strong.
- Line 2 trays with baking parchment. The take a piping bag and fill with one of the mixtures, folding the top of the piping bag back over your hand to avoid getting the macaron mixture all over you.
- Snip of the end of the piping bag, and gently squeeze out the mixture into 3cm discs on the baking parchment. Repeat for the other colour mixture. You should have enough mixture to make 56-60 macaron discs in total.
- Leave to dry for 5 minutes whilst you pre-heat the oven to 150°C. Then put all the macarons in the oven for 12-15 minutes.
- Take out the over and carefully slide each sheet of baking parchment onto wire racks and leave to cool.
Whilst the macarons are cooling, you can make the white chocolate ganache for the filling of the pink ones. Place a bowl over a pan of simmering water. Tip in squares of the white chocolate and pour over the double cream. Leave for a couple of minutes and then take off the heat. Mix together with several drops of red food colouring until the chocolate has melted. Place in the fridge to set for at least 30 minutes.
For the yellow macarons, sandwich a teaspoon of lemon curd between two of the meringues discs. For the red macarons, sandwich a teaspoon of the red coloured white chocolate ganache between the meringues discs.
Try not to eat them all at once!