As I wrote earlier, I would at some stage this weekend, make my own macarons. I have just finished doing so. It was my first attempt, and yes, they taste better than Zumbo’s!
They are quite technical to make, and require a lot of time. It is also imperative to read through all instructions prior to starting, as you need to know exactly what you shall be doing throughout the process.
I made rose water macarons (I have a penchant for all things floral tasting). I have simplified the process below.
Ingredients
- 160g of egg white
- 75g water
- 200g caster sugar
- 200g almond meal
- 200g icing sugar
- Buttercream filling – butter
- cream
- white chocolate, melted
- rosewater essence
Directions
- Mix 80g of egg whites on high until stiff peaks form, then add a boiling combination of 75g water and 200g caster sugar. Then continue to mix for a further 10 minutes to cool the mixture.
- Mix 200g almond meal with 200g icing sugar and another 80g egg white to form a paste. Add the seeds from half a vanilla bean to it. Add pink colouring and a tablespoon of rose water. Then fold in gradually the egg white mixture.
- Transfer mixture into a piping bag. Line tray with baking paper and pipe out mixture into walnut sized portions.
- Leave shells to air dry for thirty minutes. This is so they do not crack in the oven. You should be able to run your finger over the top without any sticking to it. Then place into 150˚C oven for 14 minutes.
- To make the filling, just suit yourself with the balance of these ingredients and beat with a mixer until your desired consistency and flavour is achieved. Sandwich the shells together and place in the fridge for one hour.
Enjoy.
