I’m a week late with this post so I apologise, but how good was the Bake Off final!!! So sad that Mary, Mel and Sue won’t be back, they are just the best and I will miss them for sure. I thought that Candice’s royal meringue crown was AAHMAZING, she definitely deserved that win… loved it!
Last week was patisserie week, and I’ve always wanted to have a go at macarons (I don’t know if you say macarons or macaroons?? if anyone knows let me know) so this was the perfect opportunity!
I went for raspberry and white chocolate macarons… possibly the girliest bake I’ve ever done, just so freakin pretty. I always find the texture of macarons sooo moreish, I remember the first time I tried one I wasn’t really sure on how it would be but after that I fell in love with them. I feel really conscious about writing macaron now, I don’t know if it’s right… might have to google it.
Anyway, I think I’ve found a new baking addiction because they were SO much easier to make than I thought they would be… I think I’m going to try and perfect my macarons for sure, although I was quite pleased with these as my first attempt anyway. I think I need to improve the taste slightly. I personally have a massive sweet tooth so I absolutely loved them! But next time I reckon I’ll try to make them less sickly sweet… maybe they’d be better with just the jam, I don’t know I will have to have a little test. I will definitely be experimenting with different flavours and combinations so get ready for a sequel macaron post.
ANYWAY, Lets Bake!!
What you will need…
For the macarons:
– 140g Ground almonds
– 230g Icing sugar
– 4 Large egg whites
– 100g Caster sugar
– Pink food colouring gel
– 1 Lemon or white wine vinegar
For the white chocolate ganache:
– 200g white chocolate
– 200ml Double Cream
– 150g Icing sugar
For the raspberry filling:
-1 Punnet of raspberries
– 50g Caster sugar
– 50ml water
– 2 Gelatin leaves
On your marks, get set, BAKE!
– Preheat your oven to 160C/ Gas mark 3. Prepare your baking trays with approximately 5cm circles, I drew round a pepper pot- this is so you can make all of your macarons the same size when you pipe.
– To make the macarons, in a bowl place the icing sugar and ground almonds and mix together with an electric whisk, if you have a food processor then use that (I unfortunately don’t have one). Basically you want to get this mixture as fine as possible, the ground almonds are especially grainy and it’s good to get them as fine as you can because you will get a better result. I couldn’t get them completely fine without a food processor but I didn’t mind too much.
– You will now need a separate bowl for the next stage, make sure that your bowl is completely clean and dry, a metal bowl is always best for whisking egg whites because if it’s clean there won’t be any grease clinging on. I always rub the bowl and whisk with some lemon juice or white wine vinegar until it’s dry to get rid of any grease.
– Separate the eggs into the bowl so that you only have the whites, making sure you get no yolk in there.
– Whisk the egg whites in a bowl until you start to see froth form on the top, at this point add the lemon juice and carry on whisking until soft peaks form (approximately 5 mins of whisking).
– Slowly beat in the sugar 2 tablespoons at a time and continue whisking until stiff glossy peaks form. The mixture should form peaks that point straight up right without it flopping back down.
– Once the meringue is done, gradually fold in the almond mixture one third at a time with a metal spoon. Continue to carefully fold in until it’s all combines and you have a glossy mixture.
– Spoon into a piping bag and pipe into the circles on the prepared baking trays.
– Tap the baking trays firmly on the work surface to knock out any air bubbles and leave to rest for 1 hour, to form a skin on the macarons.
– Bake the macarons 1 tray at a time on the middle shelf for about 10-12 minutes or until firm.
– Cool on the tray.
To make the raspberry filling…
– Place your raspberries, sugar and water into a heavy base pan and bring to a simmer on a medium heat. Bubble away for about 15 minutes.
– Soak the gelatin in water for a couple of minutes until it has softened, then squeeze the water out and add to the raspberries. Mix until the gelatin’s dissolved and then turn off the heat. With a hand blender blend the mix until it goes slightly smoother.
– Pass the mix through a sieve to get rid of the seeds then place in the fridge to cool.
To make the white chocolate ganache…
– In a pan gently heat the cream stirring continuously. Once hot take off the heat and break up the chocolate and add to the cream to melt. Once completely melted stir till its all combined. Leave to cool completely. Once cooled, sift in the icing sugar until the ganache is thick enough to pipe and doesn’t run.
– Assemble the macarons by piping a circle of the ganache on one side, filling the circle with the raspberry filling and then placing the other macron on top. I then crushed some pistachios and sprinkled them on top of each one for decoration.