Ingredients
1 1/4 cup almond meal
1 1/2 cups pure icing sugar
4 egg whites
1/4 cup caster sugar
1 teaspoon Queens vanilla bean paste
Filling
90g white chocolate, chopped
2 tablespoons thickened cream
Method
1. Grease 3 large baking trays. Line with baking paper. Sift almond meal and icing sugar together in a bowl.
2. Using an electric mixer, beat egg whites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved. Add vanilla. Beat until just combined. Fold in half the almond mixture until just combined. Fold in remaining mixture until combined and glossy (mixture will break down a little).
3. Spoon into a large snaplock bag. Snip 1cm from 1 corner. Pipe 4cm rounds mixture onto prepared trays, 3cm apart. Tap trays on bench to remove air bubbles. Set aside for 1 hour.
4. Preheat over to 130C/110C fan-forced. Bake macarons, 1 tray at a time, for 18 to 20 minutes or until tops are firm. Cool on trays. Carefully transfer to a wire rack.
5. Make filling. Place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 1 minute or until chocolate melts. Stir with a metal spoon to combine. Refrigerate for 10 minutes or until mixture thickens and becomes spreadable (see tip).
6. Spread 1/2 teaspoon filling over flat sides of half the macarons. Sandwich with remaining macarons. Set aside until filling sets. Serve.
Notes
Store macarons in an airtight contained in the fridge for up to 3 days. Stand at room temperature for 10 to 15 minutes before serving.
Tip: Don’t let mixture become too thick, or it will be too hard to spread on macarons.
Macarons can be quite ‘temperamental’, and may need some trial and error attempts before you get them right.
Be careful when adding food colourings as too much liquid can make the macaroons too soft.
Setting the macarons aside for 1 hour after piping creates a skin which maintains the macarons shape during cooking.
Make sure you cool macarons before removing from trays, or they will stick.
Recipe from http://www.taste.com
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