Claire Corbett's Lemon & Elderflower Macarons made on Sugar and Crumbs Facebook Live 14th May 2018
- Prep Time : 30 minutes
- Cook Time : 45 minutes
- Pulse icing sugar and ground almonds in a food processor or spice grinder until fine.
- Sieve into a bowl and set to the side.
- 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.
- Slowly add the sugar while still whisking, then turn the mixer to medium high.
- Continue to whisk until the mixture looks soft and shiny like marshmallow fluff.
- Add the gel colour to the mixture (judge by eye for the colour you want to achieve)
- continue whisking on medium high until the mixture dulls slightly and the whisk attachment make tracks in the surface.
- Check the peak on the meringue, you are looking for firm peak.
- Transfer to another bowl and fold in the almond/icing sugar mixture in three increments.
- Spread the mixture up the sides of the bowl, then scrape back down. This movement knocks a little of the air out of the mixture.
- Repeat a few times until the mixture slides slowly down the side of the bowl.
- Scrape the mixture into a piping bag and pipe onto your mat/parchment.
- Baking trays must then be banged on the work top to knock out any large air bubbles.
- Allow the macaron shells to form a skin before baking. This could take anywhere from 20mins to an hour, but should never take more than an hour.
- Pre heat the oven to 150.
- bake one tray at a time on the middle shelf of the oven for roughly 10 mins before checking.
- If sticking to the parchment/mat, back for another 2-3 mins before checking again.
- Turn off oven and leave macarons to cool inside.