- - - - - - - -
Ingredients- 1 1/4 cups + 1 teaspoon confectioner's sugar
- 1 cup finely ground sliced, blanched almonds
- 6 tablespoons fresh egg whites (3 large eggs)
- Pinch of salt
- 1/4 cup granulated sugar
- 1 to 2 drops of food colouring
- 1/2 teaspoon liquid whitener for each colour
Steps
1. Preheat the oven to 175°C.
2. In a medium bowl, whisk together confectioners' sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners' sugar mixture until completely incorporated.
3. Separate the batter into smaller bowls. Add food colouring and liquid whitener to each batch and fold.
* Liquid whitener is used to lighten the colour of macaron batter. If liquid whitener is not used, blue food colouring may turn green, red food colouring may turn orange, etc.
4. Line baking sheets with parchment paper; set aside. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull (about 15 minutes).
5. Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.
Macaron filling is chocolate ganache.
Chocolate Ganache
Ingredients- 1 cup baking chocolate
- 1 cup heavy cream
Steps
1. Chop up baking chocolate into smaller sizes.
2. Bring heavy cream to a boil in a double boiler, make sure that you stir it consistently to prevent the sides from burning.
3. Pour boiled heavy cream over chocolate, and stir until all chocolate has melted.
4. Set ganache to cool.
