French Macarons Recipe
Recently we had the pleasure of going to a French Macrons Masterclass at Windsor Cake Craft. We are very pleased to bring their recipe to you using our Sugar and Crumbs Natural Flavoured Icing Sugars.
- Prep Time : 1 hour minutes
- Cook Time : 20 minutes
- Yield : 24
- Sugar and Crumbs Natural Flavoured Icing Sugar flavour of your choice - 200g (7 oz)
- Ground Almonds - 115g (4 oz)
- Fresh Egg Whites - 115g (4 oz)
- Cream of tartar - 1-3g (1/4 - 3/4 Teaspoon)
- Granulated Sugar - 150g (5 oz)
- Gel Colours
- Easy Ganache Filling
- Liquid Glucose - 20g (3/4 oz)
- Whipping Cream - 100g (3 1/2 oz)
- Dark Chocolate - 200g (7 oz)
- Milk Chocolate - 225g (8 oz)
- White Chocolate - 250g (8 1/2 oz)
French Macarons Recipe
1.Pulse the Sugar and Crumbs Natural Flavoured Icing Sugar (flavour of your choice) and ground almonds in a food processor or spice grinder until fine.
2. Sieve into a bowl and set aside.
3. Place the egg whites and cream of tartar in the bowl of the stand mixer and whisk on a medium speed until they look like a light foam, not liquid.
4. Slowly add the sugar while still whisking and then turn the mixer to medium high.
5. Continue to whisk until the mixture looks soft and shiny like marshmallow fluff.
6. Add the gel colour to the mixture (use a little at a time to get the colour you want).
7. Continue whisking on medium high until the mixture dulls slightly and the whisk attachment makes tracks in the surface.
8. Check the peak on the meringue. You are looking for a firm peak.
9. Transfer to another bowl and fold in the almond/icing sugar mixture in three increments.
10. Spread the mixture up the sides of the bowl and then scape back down. This movement knocks a little of the air out. Repeat a few times until the mixture slides slowly down the side of the bowl.
11. Scrape the mixture into a piping bag and pipe onto your mat/parchment paper on a baking tray in similar sized blobs.
12. Baking trays then need to be banged onto the counter to knock out air bubbles.
13. Allow the macron shells to form a skin before baking. This could take anywhere from 20 minutes to an hour but never more than an hour.
14. Pre-heat the oven to 170 C, 325 F, Gas mark 3.
15. Bake one tray at a time on the middle shelf of the oven for roughly 10 minutes before checking.
16. If sticking to the parchment/mat bake for another 2-3 minutes before checking again.
To make the filling
17. Boil the cream and glucose together in a microwave safe bowl (approx 1 minute).
18. Break up the chocolate into small pieces and pour into the cream mixture making sure all the chocolate is submerged.
19. Allow to sit for 5 minutes before stirring until combined.
20. Divide the macrons up so they are even numbers and spread half with the chocolate filling. Attach a macron shell to each chocolate side.
Here is a link to the YouTube video tutotial for Claire Corbett making French Macarons whilst it's Carol's recipe above. https://youtu.be/C4ca2K3YcR4.