macaroons are something that are not easy to make. A little bit here and there, and you could end up with disastrous results.
The shell of a macaroon, has no flavour. So when you hear chocolate macaroons, it’s actually the filling that has chocolate.
For the Shell:
- 100g Almond Powder, SIFTED
- 100g Icing Sugar
- 60g Castor Sugar
- 60g Egg Whites (usually 2 egg whites)
A lot of people when they read sifted, don’t actually sift and in most cases neither do I. However in this recipe I recommend sifting the almond powder since it will make your macaroons a lot smoother in terms of texture.
Start off by whisking together the icing sugar and sifted almond powder to get rid of any lumps. Set it aside.
In a clean, grease free bowl whisk your egg whites. In case there is even the tiniest speck of grease, the egg whites won’t peak. Whisk the egg whites till they form stiff peaks, while gradually adding the castor sugar.
In case you want to add colour to your macaroons, then drop in a few drops of food colouring to the egg whites. I prefer using liquid food colouring over gel in macaroons since gel can make the macaroons patchy.
Add the egg white mixture to the almond powder mixture. Mix using a spatula. Do Not use an electric whisk. Mix thoroughly till here are no lumps.
Preheat the oven to 175C.
Using a piping bag, pipe the batter on to a lined baking tray. Use silicon baking sheets, not paper. Pipe circles a little larger than a coin.
Hold the tray in your left hand firmly and whack the right side of the tray with your other hand. Then repeat with the other hand. This is to ensure that the batter smoothens out and there are no pointy tips on the macaroons.
Now let the macaroons sit under the fan for about half an hour or until a relatively firm layer has formed on them. It all depends on how much humidity is in the air so keep checking after the first 15 minutes.
Bake at 175C for about 12 to 15 minutes.
Let the macaroons cool completely before taking them off the baking sheet.
For the filling use the recipe of the chocolate ganache from this page.
Once you have made the ganache, leave it in the fridge for a couple of hours so that it thickens.
Now match the sizes of your macaroon shells, making pairs. Once you have pairs made, pipe the ganache onto one side and then sandwich it with the other. Place the shell on the ganache and then gently twist one shell so that the ganache spreads evenly.
Let the ganache set for another couple of hours.
These macaroons can sit in your fridge for at least a week.