Macarons by Maria M Garcia
Facebook Live Recipes Macaroons, Macrons Mother's Day

Macarons by Maria M Garcia

This Macarons by Maria M Garcia are very easy to make, and you will be so happy with the result.

While they may not be the easiest thing to make, they really aren’t too bad, as you will see in the following recipe. You just need to bear a few points in mind and before you know it, you will be creating perfect macarons every time.

This recipe makes around 40 macarons. You will impress your friends and family with these easy lemon and elderflower macarons.

Maria M Garcia and her brother James joined us into the Sugar and Crumbs Kitchen for a Facebook Live.

During our Facebook Live, they demonstrated how to use our Natural Flavoured Icing Sugars to make these delicious macarons.

You can also catch up our Facebook Live here.

In addition, you can also try making this recipe using our amazing range of Natural Flavoured Icing Sugars! Try to combine them too.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

Ingredients Macarons by Maria M Garcia

100g Caster Sugar
115g Fresh Egg Whites
115g Ground Almonds
200g of Sugar and Crumbs Natural Flavoured Icing Sugar any of your choice
1 Tsp Self Raising Flour
Food Colouring
 
For buttercream
 
125g Unsalted Butter
250g of Sugar and Crumbs Lemon and Elderflower Natural Flavoured Icing Sugar or any of your choice

Instructions

1. Pre heat the oven to 100C.

2. Pulse icing sugar and ground almonds in a food processor or spice grinder until fine.

3. Sieve into a bowl and set aside.

4. Place the egg whites and self raising flour in the bowl on the stand mixer and whisk on a medium speed until they look like a light foam, not liquid.

5. Slowly add the caster sugar while still whisking, then turn the mixer to medium high.

6. Continue to whisk until the mixture looks soft and shiny like marshmallow fluff.

7. Add the gel colour to the mixture. *If you would like to do a two tone macarons, do not add any food colouring yet.

8. Continue whisking on medium high until the mixture dulls slightly and the whisk attachment make tracks in the surface.

9. You are looking for firm peak.

10. Transfer to another bowl and fold in the almond/icing sugar mixture in three increments.

11. 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.

12. Repeat a few times until the mixture slides slowly down the side of the bowl.

*If you want two tone macarons:

Divide the mixture in two and add a bit of food colouring. Keep spreading the mixture up the sides of the bowl to achieve the desired colour.

13. Scrape the mixture into a piping bag and pipe onto your mat/parchment.

14. Break the air bubbles using a cocktail stick.

15. Allow the macaron shells to form a skin before baking. This could take about 12-17 minutes.

16. Bake at 100C one tray at a time on the bottom shelf of the oven for roughly 25 minutes before checking.

17. If sticking to the parchment/mat, back for another 2-3 minutes before checking again.

18. Leave the Macarons to cool down.

Macarons by Maria M Garcia Tutorial

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