33g Ground Almonds
40g Icing Sugar
20 Caster Sugar
1 Egg White
2 drops of Food Colouring (optional)
For the Buttercream filling-
85g unsalted butter softened
170g icing sugar, sifted
3 drops of Rose Water
Makes 8 Medium Sized Macarons
For the Basic Macarons-
1. Heat the oven to 160°C. Line the baking tray with parchment paper.
2. Blend the almond meal and icing sugar in a processor, making sure the mixture is well blended and fine. Then pass this mixture through a fine sieve, making sure that there are no lumps left.
3. For the egg whites: make sure the bowl you use is extremely clean. The egg whites should be at room temperature, before you start beating, add a few drops of lemon juice or a pinch of salt. Beat on a medium speed, and slowly add the sugar spoon by spoon. Increase the speed after a minute, beating on high speed for 4 minutes or untill strong peaks have formed. Make sure that the eggs hold firm peaks, like a bird’s beak!
4. Sprinkle the dry mixture spoon by spoon over the egg whites and add the food colouring. Blend this mixture very slowly with a spatula, just bend and not beat, else the whites will flop over. While mixing you should be gentle making sure not to over mix.
5. The best way to know whether the batter is ready, is to look for these signs:
When you started off, the batter was firm and was holding its shape. After mixing for subsequent minutes, when you lift the batter it should fall in ribbons, should be shiny and satiny. You should not be able to see any of the egg white.
6. Fill in this mixture in a piping bag and use a 8-10 mm round tip. Pipe blobs of batter on the circled baking sheet, make sure you are holding the piping back perpendicular to the sheet. Pipe in just about enough to cover the circles you made, or if you were lazy, pipe the size of macaroon you would want remember that the batter usually spreads about 1 cm.
7. Leave the piped batter in a dry warm place for minimum 20 minutes so as to develop a thin cover.
8. In the oven, place the tray in the middle, keep another tray below the with the macaron tray.
9. Within 5 minutes the feet will start forming, and at the 7th or 8th minute if the macarons start to brown unevenly, rotate the baking tray. Bake for another 3-4 minutes, however, another trick to check if they are done, is to softly push the macaron, if the feet move a bit. The total time should be 10-11 minutes at 150-160°C
10. Remove the tray from the oven, take off the baking sheet and place on a wet surface for a couple of seconds so as to stop the baking process. You can do so by placing the baking sheet on a wet piece of cloth flattened out.
11. After a couple of minutes, peel the macaroon off the sheet and place them upside down on a wire rack. If they do not peel or come off easily, pop them back into the oven for a couple of minutes.
For the Buttercream-
- . Beat the butter until light and fluffy in a bowl, and then beat in the icing sugar, a little at a time. Finally add the rose water and leave in the fridge for 15 minutes to firm up a bit.
- Then place the Buttercream in a piping bag and pipe one of the two macarons or just spread the Buttercream on with a palette knife.
- Then allow to cool and enjoy.
This recipe is from- http://tastedbytwo.com/2009/11/18/recipe-white-chocolatbe-and-rosewater-macarons/. I changed it a little by making half of what was required because I was experimenting. Thank you Tasted by Two for the recipe.