Macrons can be notoriously hard to make but having tried and tested a few recipes I have created this recipe which I find to be the most effective.
1 medium free-range egg white
20g caster sugar
50g ground almonds
65g icing sugar
1tsp food colouring
1/2 tsp food flavouring (optional)
150ml double cream
1 tbs jam
1 or 2 mixing bowls
Scales (Digital are the best as accuracy is key)
2 Piping bags
Circular Piping Nozzle
Grease Proof Paper
Recipe1. Preheat the oven to 140°C/ 275°F/ gas 1
2. Measure out all your ingredients before you start to assemble the recipe. This makes making them a lot easier and you won't forget anything.
3. To ensure you get a smooth macaron sieve the ground almonds and icing sugar into a bowl ready for later.
You will be left with some bigger pieces of almond in the sieve. These you don't want to use so place them aside.
4. Separate out your egg white and yolk.
5. Whisk your egg whites till they form soft peaks.
6. Add in your caster sugar and continue to whisk. Until its fully incorporated.
7. If you want to add some food flavouring this is the point to do it. I found a good quality food flavouring in the Lakeland.
8. Also add your food colouring at this point. Depending on how vibrant you want your macrons colour to be will be dependant on how much colouring you put in. 1/2 tsp will give you a suitable colour. 1 to 2 tsp will give you a bold colour.
9. Whisk in your food colour and flavouring, till totally incorporated.
10. Once you eggs, sugar and colouring are thoroughly mixed you can start to fold in the ground almonds and icing sugar. Add half at a time, sieving the ingredients for a second time.
12. Fold in all the remaining ground almonds and icing sugar until the mixture is smooth with no lumps. It is a thick mixture.
13. Prepare you baking sheet with a sheet of greaseproof paper.
14. Now you need to fill your piping bag with the mixture, ready to pipe onto your baking sheet.
If you struggle with filling your icing bag an easy way to do it is to put the bag over a large glass and this gives you a large opening to spoon the mixture into.
15. Pipe your macrons onto the baking sheet. To make a standard sized macaron pipe out a 1 1/2 inch wide circle.
16. Place the baking sheet onto a tea towel and gently tap the baking tray down onto the surface. This will bring any air bubbles to the top. Simply prick the bubbles with a tooth pick and this will make sure your macarons remain smooth and will rise evenly.
17. Allow them to stand on the side for at least 30mins as you want a skin to form on the macarons. This will ensure they rise up and not outwards.
Lightly touch the side of the macaron and if it springs back the skin is firm enough. I find it is always better to leave them to sit as long as possible but they won't need more then 45mins.
18. Finally bake in the oven for between 10-15mins before checking to see if they are cooked. To check they are done lightly touch the top, if they are firm they can be removed from the oven.
19. Allow to cool.
20. Make the filling. Simply whisk the cream until it forms soft peaks and then add the jam.
21. Place filling into an icing bag ready to pipe onto the macarons.
22. Pull all macaron halves off the greaseproof paper so they are ready for assembly.
23. Pipe the filling onto half a macrons and then sandwich with the remaining halves.
Now your macarons are complete so enjoy.
Here are my finished macarons. I also made some miniature strawberry macrons to accompany the raspberry ones. To make miniature macarons simply pipe smaller circles and cook for 7-10mins.