Posts tagged macaroons

After Eight Macaroons

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I don’t think I’ve ever met anyone who doesn’t like After Eights….or macaroons for that matter. These are, in my opinion, better than the real thing. The only unfortunate thing here is that they don’t come in those tiny little delicately folded envelopes…..oh and that you can’t play the ‘After Eight Game’! (If this is new to you check out this link. Hilarious game, especially after a few bevvies)

Makes about 12

Macaroons

  • 60g egg whites (about 2)
  • 40g caster sugar
  • 50g ground almonds
  • 110g icing sugar (minus 2 tbsp)
  • 12g Green & Blacks cocoa powder

Filing

  • 80g unsalted, softened butter
  • 100g sieved icing sugar
  • 1 tsp peppermint essence
  • Splash green food colouring
  1. Preheat the oven to 170°C and line a baking tray with parchment
  2. Blend the ground almonds, icing sugar and cocoa together in a food processor until fine and then sieve.
  3. In another bowl, whisk the egg whites until soft peaks form, then add the caster sugar a spoon at a time until glossy stiff peaks form.
  4. Fold in 1/3 of the almond mixture to loosen it. Then fold in the rest, being gentle not to knock the air out.
  5. Spoon into a pipping bag with a round ended nozzle and pipe consistent circles of the macaroon mixture evenly. Give the tray a sharp slap on the surface a few times to level them and leave for 25 minutes, uncovered to form a skin before baking.
  6. Bake for about 12-15 minutes. They are ready when they come away easily from the tray. Leave to cool.
  7. Make the buttercream filling by combining the ingredients in a processor and then spooning into a smaller piping bag.
  8. When cool, pipe small amounts onto macaroon halves and sandwich together!

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Mocha Macaroons

 

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After my frequent delicious sessions of ice cream making I always find myself making macaroons with the surplus of egg whites that sit patiently in the fridge, aging unnecessarily but making them (apparently) all the better for creating the perfect macaroon. I’d hate to see them be turned into a batch of brittle powdery meringues which are one of my foodie hates. So before they could be whisked up into a stiff peaked meringue hell I stole them for some macaroon experimenting. Results….a cheeky invented edible ‘mocha macaroon’ which was much more satisfying than an expedition to Costa! (I would just like to add that although I hate meringues, my mum’s version are great if there are ever to be any knocking around and would categorically NOT be powdery or brittle). Now with my back covered……..

  • 60g egg whites (about 2)
  • 40g caster sugar
  • 50g ground almonds
  • 110g icing sugar (minus 2 tbsp)
  • 12g Green & Blacks cocoa powder

Filling

  • 75g unsalted softened butter
  • 80g icing sugar
  • 1 tsp coffee dissolved in 1 tbsp boiling water, cooled
  1. Preheat the oven to 170°C and line a baking tray with parchment
  2. Blend the ground almonds, icing sugar and cocoa together in a food processor until fine and then sieve.
  3. In another bowl, whisk the egg whites until soft peaks form, then add the caster sugar a spoon at a time until glossy stiff peaks form.
  4. fold in 1/3 of the almond mixture to loosen it. Then fold in the rest, being gentle not to knock the air out.
  5. Spoon into a pipping bag with a round ended nozzle and pipe consistent circles of mixture evenly. Give the tray a sharp slap on the surface to level them and leave for 20 minutes, uncovered.
  6. Bake for about 12 minutes. They are ready when they come away easily from the tray. Leave to cool.image
  7. Make the buttercream filling by combining the ingredients in a processor and then spooning into a smaller piping bag.
  8. When cool, pipe small amounts onto macaroon halves and sandwich together!

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Macaroons, macaroons, macaroons……….macaroons

These little mouthfuls of Parisian gastronomy are without a doubt the most beautiful, mouthwatering and delectable patisserie that would even make a botoxed WAG smile. Strangely, my first taste of these delights was in a cafe in L.A whilst I was traveling and was without doubt the best I’ve had. I love to cook these on a sunny afternoon when there is nothing else to do and I have all the time in the world. Although no matter how much I concentrate, I’ve never reached the standards of my first experience. If you’ve never sampled a macaroon before, I suggest doing so before trying your hand at them but make sure you find a proper cafe in London (or if you want to be extreme- Paris) and do NOT buy the pre-boxed ones found in Waitrose- they are hard and dry!

There is so much scope for experimentation using different colours, flavours and fillings! I’ve made flavours such as pistachio, lime and basil, coffee, salted caramel, coconut, amaretto, Pimms and strawberries and cream. These little delights remind me of my oldest friend so this recipe is dedicated to Miss Rhi Nokes…

Salted caramel Macaroons

  • 175g icing sugar
  • 125g ground almonds
  • 3 large free-range egg whites
  • 75g caster sugar

Filing

  • 125g caster sugar
  • 80ml double cream
  • 1/2tsp salt
  • 1 tsp vanilla extract
  • 160g salted softened butter
  • 200g icing sugar
  1. Preheat the oven to 160°C. Line a couple of baking trays with parchment
  2. Place the icing sugar and ground almonds in a food processor and blitz until fine, then sieve into a large bowl
  3. Whisk the egg whites in a clean bowl with a pinch of salt to form soft peaks. Then spoon in the caster sugar bit by bit and whisk until glossy (If you want to experiment, add the colouring and extracts here e.g. peppermint, rosewater, coffee, lime, almond etc)
  4. Fold in half the almond/icing sugar mixture, using as few folds as possible. Then fold in the remaining half until you have a loose mixture
  5. Using a good quality piping bag with a 1cm round nozzle, fill with the mixture and stick the parchment to the trays using a small bit. Then pipe round and consistent circles onto the parchment (about 2.5cm wide) leaving room between.image
  6. Lift the tray about a ft from the work surface and drop sharply or tap sharply onto the counter to establish a good base to the mixture. Then leave them for 15 minutes to allow the surface to dry.
  7. Then place in the oven for 15 minutes until they can be easily peeled away from the parchment but are not too dry and crispy. Leave to cool
  8. Meanwhile make the filling. Mix the caster sugar with 5tbsp of water and heat to dissolve the sugar. Then increase the heat and bubble for 2-3minutes until the mixture turns caramel colour and thickens.
  9. Quickly remove from the heat and add the cream, vanilla and salt (Careful as the hot sugar may splutter) Allow to cool.
  10. Beat the icing sugar and butter together and mix in the cooled caramel
  11. When the macaroon halves have cooled, pipe a generous amount of buttercream onto one halve and sandwich together with another halve
  12. Then devour them allimage

PS. You can use any macaroon recipe you find. I have used the French meringue technique here by adding sugar to the egg whites. However, I have also tried the Italian way by adding the sugar as a hot syrup. Both were pretty similar in their outcome!