Macarons Whipping It Up!

Whipping it Up! Macarons – easy :-)

Enjoy making macarons the easy way, with our Whipping it Up mixture.  I’ve had a fear of making these for years, now I have found a way that’s so simple, just follow my steps one by one.

 

What is Macarons?

A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring. There is some variation in whether the term macaron or macaroon is used, and the related coconut macaroon is often confused with the macaron.

In addition, you can also try making this cake using our amazing range of Natural Flavoured Icing Sugars! 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

250g Flavoured Whipping it Up Mixture flavour of choice

180g     Ground sieved almonds

100ml Warm (Room Temperature) Water

50g Flavoured Icing sugar of your choice

Filling

250ml   Whipping it Up! Mixture flavour of your choice

250g Softened Butter – unsalted or salted it really doesn’t matter – however it must be soft like margarine.

135ml tepid water

Instructions for Macarons

Preheat oven to 275°F (150°C) Gas 2

  1. Place 250g mixture and 100ml water, beat with a whisk until you reach stiff peaks.
  2. In a large bowl, place your sieved almonds, if you have managed to grind them more even better.
  3. Now add your 50g of flavoured icing sugar to the almonds and mix together dry.
  4. Add half of the whipped meringue mix, you must fold in, not mix in – there is a difference, once done add the rest of the meringue mix and fold in till everything is incorporated including all almonds.
  5. This is the important bit, that most people miss out, you now have to drag the mixture up the sides of the bowl all the way around, then scape it back down, do this at least 10 times, until you see the mix slide down the bowl it’s self.  The reason you have to do this is to gently take out the air if you mix, it will incorporate more air if you don’t do it you will have air bubbles in your macarons.
  6. Once you’re happy you can now fill your piping bag without a nozzle, don’t overfill, use a large 21-inch piping bag.
  7. Start piping on to your greaseproof paper, I use a preprinted silicone mate, lay the greaseproof paper on the top, use the circles as my guide.
  8. Once piped slide the piped macarons on the greaseproof paper on to your baking tray.
  9. Now drop your baking tray on your worktop 10 times, obviously with the macarons on top lol, don’t turn upside down ;-). This will release any more air from the macarons.
  10. If you see any bubbles just prick them with a cocktail stick.
  11. Now leave them to sit for 15-20 minutes to crust over, you should be able to lightly touch them without any mixture is on your fingers.
  12. Once they have crusted over pop in the oven for 9-11 minutes depending on size.
  13. Take them out of the oven to rest on a cooling rack for 30 minutes, do not try to lift them.
  14. After 30 minutes slowly lift the edge of the greaseproof paper gently pulling the macaron away.
  15. You now have delicious macarons 🙂

 

Instructions for filling – Swiss Meringue Buttercream

1. Place 250g room temperature butter (you must be able to squeeze it, like margarine) into the mixer, using a beater, beat till its light and fluffy, about 6 minutes.
2. Add 250g of Whipping it Up Flavoured Powder.
3. Chop in till everything is combined.
4. Now start to beat on medium speed.
5. Add 135ml of tepid water, slowly until combined.
6. Turn the mixer up to full speed, until the mixture comes away from the inside of the bowl.
7. Fill a piping bag with a nozzle of choice and the mixture, now pixie on to one macaron, sitting another macaron on top.
 
 

Top Tips

You must always use a perfectly clean grease-free bowl, whisk when making the meringue part of the mixture.

If you want the colour, all the same, add gel colouring once you have reached foam peaks, not stiff peaks.

If you want to divide the mixture into separate colours, divide into separate bowls, then add gel colouring folding in the colouring, don’t overfold.

 

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *