A macaron is a sweet meringue cookie made from egg whites, sugar and almond meal. They are said to have been created by French nuns to compensate their strict dietary restrictions. Here's how to make a macaron that will melt in your mouth.
You will also need: A large stainless steel (preferred) or glass bowl A set of scales
A food processor or mortar and pestle A stick blender A large sieve
A pastry bag with round tip
For the best macarons, start twenty-four hours in advance by separating the egg whites, placing them in an airtight container and refrigerating them overnight. The next morning, remove them from the fridge and leave them out to reach room temperature.
Place your bowl in the refrigerator before you begin.
Using the kitchen scales, measure out the powdered sugar and almond meal. Grind these ingredients with a mortar and pestle or in a food processor until the mixture is fine and smooth.
Next, sieve the sugar and almond meal to remove all the large bits. This will ensure a softer, smoother macaron.
Place your egg whites in your refrigerated bowl and beat them with your stick blender. When they begin to bubble, slowly add your sugar and almond meal and continue to beat until the egg whites stiffen.
This is the stage where you can add colours and flavours. Do so by very carefully folding in your food dye or flavourings with a spatula. If you are not delicate enough, you will deflate the egg whites and will have to start again.
Finally, add your caster sugar and continue to carefully fold the mixture together until everything is blended.
Spoon your mixture into the pastry bag and pipe out small, even sized circles onto a baking tray covered with baking paper. Place them in a pre-heated 150 degree Celsius oven and cook for about fifteen minutes. Keep an eye on them through the oven door to ensure that they do not overcook but do not open the over door too early or they will deflate.
Allow the macarons to cool to room temperature then sandwich them together with ganache.