Recipes of Macarons

Chocolate Macarons

Ingredients :

- 140 grams ground almonds

- 275 grams icing sugar 

- 25 grams cocoa powder

- 4 egg whites

For the filling :

- chocolate spread

Method :

* Preheat the oven to 180'C 

* First, blend (use the blender) the almonds, icing sugar and cocoa powder until very fine.

* Next, in a clean bowl, whisk the egg whites until stiff peaks form and then fold into the almond mixture.

* Then, place into a piping bag and pipe circles onto a baking tray lined with baking parchment. Leave to set for 15 minutes.

* Place in the oven to bake for 7-8 minutes. Then, remove the macarons from the parchment to cool.

* Once cool, spread the chocolate spread filling onto one macaron, then sandwich with another macaron.

* Repeat with all of the macarons until they are all used up.

Note :

To remove the macarons without them sticking or tearing, lift one corner of the parchment. Pour boiled water onto the tray. As the water hits the base of the parchment the macarons will lift off easily.

Recipes of Macarons

Orange and Poppy Seed Macarons

Ingredients :

- 120 grams of icing sugar / confectioner's sugar

- 80 grams of almond flour

- 2 egg whites

- 1 pinch of salt

- 20 grams of castor sugar / berry sugar

- 1 pinch of orange powdered food colouring 

For Orange cream :

- 1 egg

- 100 ml of orange juice

- 60 grams of castor sugar / berry sugar

- 10 grams of cornflour / cornstarch

- 1 tablespoon of poppy seeds

Method :

* Make macaron shells according to the basic recipe

* Prepare orange cream : in a bowl mix cornflour / cornstarch and castor sugar / berry sugar. Dilute with orange juice. Add beaten egg and mix well.

* Transfer the mixture to a saucepan and cook for about 5 minutes on medium heat, whisking constantly until cream thickens. Stir in the poppy seeds.

* Pour the cream into a bowl, cover with plastic wrap and let cool to room temperature.

* To assemble garnish 1 macaron shell with orange cream and then cover with another macaron shell. Assemble remaining macarons accordingly.

Recipes of Macarons

Avocado Macarons

Ingredients :

- 120 grams of icing sugar / confectioner's sugar

- 80 grams of almond flour

- 2 egg whites

- 1 pinch of salt

- 60 grams of castor sugar / berry sugar 

- 1 pinch of green powdered food colouring 

For Ganache :

- 100 grams of white chocolate

- 10 grams of heavy whipping cream

- 50 grams of avocado puree

Method :

* Make macaron shells according to the basic recipe

* Prepare ganache : in a saucepan melt the white chocolate and the cream on low heat.

* Remove from heat, stir in avocado puree. Let the ganache cool to room temperature.

* To assemble garnish 1 macaron shell with ganache and then cover with another macaron shell. Assemble remaining macarons accordingly.

Recipes of Macarons

Gooseberry Macarons

Ingredients :

- 120 grams of icing sugar / confectioner's sugar

- 80 grams of almond flour

- 2 egg whites

- 1 pinch of salt

- 60 grams of castor sugar / berry sugar

- 1 pinch of pink powdered food colouring

For gooseberry jam :

- 70 grams of gooseberry ( alma) juice ( available from health food stores )

- 70 grams of gelling sugar ( jam or jelly sugar )

Method :

* Make macaron shells according to the basic recipe

* Prepare gooseberry jam : mix gooseberry ( alma ) juice and gelling sugar ( jam or jelly sugar ) in a saucepan. Heat the mixture and bring to boil. Cook for 5-7 minutes on high heat, stirring constantly.

* Pour the jam into a jar and allow to cool.

* To assemble garnish 1 macaron shell with gooseberry jam then cover with another macaron shell. Assemble remaining macarons accordingly.

Recipes of Macarons

MACARONS

Macarons are Mini Cakes that are easy to make, simple to be presented and delicious to be eaten. Macarons prefer the taste compared with the usual trimmings which are used on the other type of cakes. Macarons use decorations rarely.

This is one of the basic recipe to make about 20 small macarons :

- 120 g of icing sugar / confectioner's sugar

- 2 egg whites or about 80 g

- 80 g of almond flour

- 60 g of castor sugar or berry sugar

- one pinch of salt or according to individual taste

- one pinch of powdered food colouring or colouring agent which can be found in specialty baking store.

Mix the icing sugar or confectioner's sugar finely with almond flour. Sift the mixture into a bowl.

Whisk egg whites into firm peaks with the salt, add the castor sugar or berry sugar and food colouring or colouring agent, and continue whisking until meringue is very shiny.

Using a spatula , stir the almond mixture with egg whites by gently lifting the paste upwards, the mixture will become much brighter and a little more liquid, be careful not to overwork the mixture to the point that it becomes completely white.

Using a pastry bag, make a small rounds on a baking tray or baking sheet which is covered with baking paper or parchment paper, spacing them evenly, let stand for one hour at room temperature.

Preheat oven, on fan-forced (convection) option, at 150' C.

Bake and cook for about 12 minutes, let the macarons cool before handling them and assemble with filling of your choice, it can be guava cream, gooseberry jam, lime cream, grapefruit cream, salted butter caramel, hazelnut cream, orange cream, lemon cream, vanilla cream, fig jam, coffee cream, raspberry cream, etc.