Not so fancy French Macarons

Choc Macarons

I first fell in love with Macarons when I visited Paris for my 30th last summer. I don’t have a particularly sweet tooth and would always pick savoury over sweet any day. However, there is no resisting a Parisian cake shop, resistance is futile. These little beauties had the starring role every time. Row upon row of brightly coloured little jewels, flavour combination dreamed up in heaven alone. Trying to choose which ones to go for was almost as much fun as eating them. Now if you want to know what a proper macaron should look like, ignore my picture on the left and head straight over to google image search.

My attempt, while noble and brave, was frankly, a bit of a pigs ear. I’m not sure if the flatness was down to the recipe itself or my poor piping. I’ve included the recipe I used so you can judge for yourself but next time I’m going to try using 4 egg whites instead of 2 to increase the volume. To be fair, they were bloody delicious. I’m going to have one now with a cup of tea and pretend I’m back in Paris. A girl can dream.

Ingredients

125g icing sugar
1tbsp cocoa powder
100g ground almond
2 medium egg whites (I’ll use 4 next time but you can judge for yourself)

For the filling

50g dark chocolate
3 tbsps single cream

Method

Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.

Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 10 mins until macaroons feel firm to the touch and peel easily off the paper. Leave to cool before handling.

To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the cream and stir until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together.

Makes 12

 

Not so fancy French Macarons
Author: Cheryl
Prep time:
Cook time:
Total time:
Serves: 12 macarons
I first fell in love with Macarons when I visited Paris for my 30th last summer. I don’t have a particularly sweet tooth and would always pick savoury over sweet any day. However, there is no resisting a Parisian cake shop, resistance is futile. These little beauties had the starring role every time. Row upon row of brightly coloured little jewels, flavour combination dreamed up in heaven alone. Trying to choose which ones to go for was almost as much fun as eating them. Now if you want to know what a proper macaron should look like, ignore my picture on the left and head straight over to google image search. My attempt, while noble and brave, was frankly, a bit of a pigs ear. I’m not sure if the flatness was down to the recipe itself or my poor piping. I’ve included the recipe I used so you can judge for yourself but next time I’m going to try using 4 egg whites instead of 2 to increase the volume. To be fair, they were bloody delicious. I’m going to have one now with a cup of tea and pretend I’m back in Paris. A girl can dream.
Ingredients
  • 125g icing sugar
  • 1tbsp cocoa powder
  • 100g ground almond
  • 2 medium egg whites (I’ll use 4 next time but you can judge for yourself)
  • For the filling
  • 50g dark chocolate
  • 3 tbsps single cream
Instructions
  1. Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
  2. Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 10 mins until macaroons feel firm to the touch and peel easily off the paper. Leave to cool before handling.
  3. To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the cream and stir until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together.
  4. Makes 12

1 Comment

  1. katherinefaulk

    These sound delicious! And I kind of love that they didn’t come out perfectly — it gives me hope for when I try them out that they’ll still taste good. 🙂

    I am loving browsing through your recipes!

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