7.1.13

Raspberry macarons

Over the past few months I have been coming across macarons quite often. It seems that they are now a staple at most coffee shops and restaurants. I decided I had to see what the fuss was about. So off I went and bought a macaron recipe book. I have to say it turned out to be more of a process (to make) than I thought it would be, which then explains why they're so expensive.


Ingredients
120g icing sugar
80g almond flour
2 egg whites
pinch of salt
60g castor sugar
Food colouring (pink)


Method:
Preheat the oven to 180°
Mix the icing sugar finely with the almond flour. Sift the mixture into a bowl.

Whisk the egg whites into firm peaks with the salt.

Add the castor sugar and food colouring, and continue whisking 
until the meringue is very shinny. 
Using a spatula, stir in the almond flour and icing sugar.
Using a pastry bag, make small rounds on a baking tray covered with baking paper. 
Allow to stand for an hour at room temperature. 
And then bake for 15 minutes.

For the raspberry cream you'll need: 
150g of raspberries
25g of castor sugar
1 egg
10g of cornflour

Method:
Mix the raspberries with the egg, castor sugar and cornflour. 
Filter through a sieve to remove the seeds. 
Transfer to saucepan and cook on low heat for about five minutes, 
whisking constantly until the cream thickens. 
Pour into a bowl, cover with plastic wrap and allow to cool at room temperature.
To assemble the macarons, garnish one shell with raspberry cream and then cover with another shell. 
and voila...

2 comments:

  1. Thank you. I have to say, they turned out much better than I thought they were going to.

    ReplyDelete