As part of our sweets making day I put up a picture of the fantastic macarons my friend taught me to make. We made purple/ lilac colored ones half choc peppermint and half choc passionfruit flavoured.
For the shells we need:140g egg whites (room temperature 180g caster sugar (split into 2 seperate bowls) 160g icing sugar 160g almond meal Food coloring Essence (Optional)
- First we sift almond meal and icing sugar into a bowl and set aside
- Mix egg whites in a bowl on low speed with an electric mixer until there is no more liquid.
- Then add in one of the bowls of caster sugar. Gradually increase speed and beat until the mixture forms stiff peaks.
- Add the second bowl of caster sugar, mix until the sugar has dissolve and the meringue forms stiff peaks.
- Add coloring to the mixture of dry ingredients, essence can also be added at this stage if you wanted the flavoring in the shells rather then the filling. Lightly mix color through.
- Tip into the meringue mixture. Starting slowly stir mixture together making sure all ingredients are combined. Then start scratching the surface while accelerating as you stir. You can be a bit rough at this point because you want to knock out some of the air.
- The mixture will become more liquid and it is ready when it falls off the spatula easily and takes about 20 seconds to ooze back. If the fallen part just sits on top then keep mixing.
- On a lined baking tray pipe out the shells trying to keep consistent sizes. After piping is finished take both sides of the tray and bang it a couple of times on a hard surface. This is to get rid of some air and to settle the imperfections from piping.
- Preheat oven to 150 degrees and leave the macarons to sit in room temperature until they form a skin. Bake in the oven for approximately 12 minutes or until they are solid when touched.
- Leave them to cool before piping in the filling.
Ganache:100g Dark Chocolate 90g of thicken cream 20g of Butter 1/3 can of passion fruit pulp or 1 tsp of peppermint essence
- Melt chocolate in the microwave and mix in the butter and thichken cream.
- Split into two portions. In one portion add in a few drops of peppermint essence and mix.In the other portion sieve in the passionfruit pulp and mix.
- Put mixtures into the fridge until ready to use or is set. Should be less liquidy.
- Match up the shells together
- You can either use a piping bag or we just used a spoon. Place a bit in the center of one side and place the other half on top and give it a little squeeze. The filling should come just out to the edges.
We got the recipe off YouTube but used a slightly different ganache recipe. It’s a French chef making the macarons and a domestic kitchen. Enjoy!