At Mademoiselle Macaron we believe everyone deserves that moment of luxury and what better way to celebrate the arrival of a little one, than with macarons at your baby shower.
Follow our recipe below to make the perfect macarons.
Makes approx 40 Macarons
Step 1: Measure out all the ingredients
110g ground almonds
50g caster sugar
225g icing sugar
125g egg whites (approx. 4 eggs) at room temperature
For the filling: Buttercream, Chocolate Ganache, Lemon curd etc.
Optional: Food colouring if you want your macarons to be a specific colour.
IMPORTANT: Weigh out all the ingredients, in particular the egg whites. This is a crucial element of getting the perfect macarons, so make sure you pay attention to the scales.
Step 2: Whip the egg whites
Step 3: Add the dry ingredients
Step 4: Pipe the macarons
Pipe the mixture onto a flat silicone tray that has circles cut out or you can create you own with baking parchment. We do not recommend the trays that have cut outs for macarons shells, as they don't tend to give a flat bottom to your macaron and will be more of a concave shape.
After piping, leave the mixture alone and do not put it into the oven until the macarons have developed a 'skin' on them. You will know when this has occurred, as when you touch the macaron no mixture will come off on your finger.
Step 5: Cook the Macarons
Once the macarons have developed a skin, put them in an an electric fan assisted oven between 155-160 degrees for 6 minutes. After this time, rotate the tray and place them on a different level. This will ensure a more even bake, as the top tray can be too hot or too cold.
Once rotated, cook the macarons for another 6 minutes. In total the macarons are baked for 12 minutes.
Step 6: Cool and fill the macaronsOnce your macarons have been taken out of the oven and have cooled down, you can pair them up and fill them with anything from flavoured buttercream to chocolate ganache.
Step 7: Leave to rest
Once assembled, place the macarons in the fridge or freezer so that the filling can settle into the shell. This helps to give the macarons a more mallow like consistency rather than a hard biscuit. As much as it is hard to resist, store the macarons in the fridge for 24 hours before eating.
The macarons should remain fresh for up to 7 days if kept refrigerated. They are best served at room temperature.
If you want to learn more tips on how to make these french fancies, why not come along to one of our Macaron making class. In our three hour class at Macaron Kitchen HQ, you will learn how to make five different flavours and walk away with enough macarons for you and your friends.