Valentine’s Day Macarons
This recipe and method has never failed me yet and always produces the most stunning macarons with a crispy exterior and that famous chewy interior.
- 125 gr powdered sugar
- 2 large egg whites room temperature
- 50 gr super fine almond flour
- ¼ tsp cream of tartar
- 50 gr caster sugar
- gel food colouring
Chocolate ganache for filling
- 225 gr semi sweet chocolate chopped finely
- 240 ml heavy cream
- Heat the cream until you just see bubbles starting to appear around the edges but do not allow to boil.
- Place the chocolate into a bowl and add the hot cream.
- Allow it to sit for a minute or two before you start to stir it.
- Stir with a spatula until you have a smooth and glossy ganache.
- Allow to cool at room temperature and it will thicken as it cools.
- Line two large baking sheets with baking parchment.
- Sieve the almond flour and powdered sugar into a large bowl.
- Place the eggs whites into a stand mixer and start to whisk on medium until they become foamy and opaque between 1-2 minutes.
- Add the cream of tartar and whisk for a further 5-6 minutes before slowly adding the sugar one tablespoon at a time beating for at least 30 seconds between each spoonful allowing it to dissolve.
- Continue whisking until you have soft peaks, a further 6-7 minutes.
- Add in the food colouring until you have your desired colour.
- Continue whisking until you have stiff and glossy peaks.
- Gently fold in the almond sugar mixture to the egg mixture – approximately 50 folds until you have a batter that is thick but which runs off the spatula continuously.
- If it is not quite ready, fold another five times then check again and continue with this process until you have the perfect batter.
- Be careful not to overmix or it will become too runny!!
- Pour into a piping bag with 3/8 inch round tip and holding the bag at a 90 degree angle , steadily squeeze the batter onto the baking sheet until you have a one inch circle.
- Stop squeezing and twist the bag to detach the batter.
- Repeat piping leaving one inch between each circle until the sheets are full.
- Tap the sheets on the counter top to remove any air bubbles – pop any remaining bubbles with a toothpick.
- Set aside uncovered for between 35-45 minutes until a skin has formed on the top of the macarons – they should be dry to touch when ready.
- Place in the oven preheated to 325 f and bake for 10-12 minutes until they have puffed up.
- Place the whole parchment sheet onto the cooling rack immediately to allow to cool, do not leave to cool on the baking tray.
- Once cooled completely, fill with the cooled chocolate ganache.
- These will keep in an airtight container for two days.