March 5, 2017

French Macarons

Spring is already here. I love taking big strolls under the warm sun with my boyfriend. Spring scenery cheers you up. Everything is lighter in color and pastel. From the flowers and outfit to the sweet treats you are making for your friends and family. Speaking for sweet treats…nothing screams more spring than french macarons. The most delicious meringue and almond based cookie, yet the most tricky one. You have to be really careful and patient with those little beauties.

 

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FRENCH MACARONS
(makes about 48 macarons)

I N G R E D I E N T S

  • 3 egg whites
  • 75 grams caster sugar
  • 125 grams ground almonds
  • 175 grams icing sugar
  • food colour

 

METHOD

Firstly, clean the bowl or mixer with some vinegar and let them dry completely. Separate the egg whites from the yolks and whisk them in low-medium speed until thick and glossy. Add the caster sugar and whisk again until stiff. Sieve the almonds and icing sugar into the bowl and fold slowly and smoothly. Don’t let the air go away.

Divide the mixture between bowls and add the food colours of your choice. Then put the mixtures in different piping bags with a round nozzle.

Line a  tray with baking paper. Draw some circles with 3 cm diameter at the back of the paper leaving a small gap between them. Pipe carefully the circles. You can also use a macarons silicone mat if you have one.

Important part: Let the macarons rest for 15-30 minutes until the macarons form a skin. Preheat the oven to 160°C.

Pick the tray up and drop it onto a flat surface from a small height. This helps macarons develop the “feet”.  Bake for 15 minutes, remove from tray and let them cool completely.

When completely cool, fill them with anything you like. Jam, ganache, buttercream, fruits, nutella, or just eat them like that! They are super delicious!

 

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Bon appetit!

Sophia from Oh my deer

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