MACARONS
250 ml castor sugar
¾ cups ground almonds
2 large egg whites (room temperature)
Pinch of cream of tarter (optional if u don’t have doesn’t matter)
60 ml extra castor sugar
1 teaspoon food colouring
Preheat oven to 150 degrees
Pulse almonds and castor sugar together
Whisk egg whites with mixer, on medium speed till foamy
Then add cream of tartar and whisk till soft peaks form.
Reduce spead to low and add castor sugar a little at a time. Now increase speed to high and whisk till stiff peaks form, about 8 minutes
Sift almonds and sugar over egg whites and add colour then fold in till smooth and shiny
Line tray with macaron mat or line and grease paper
Transfer batter to pastry bag and pipe small circles on mat or paper, all the same size batter will spread a bit.
Transfer batter to piping bag and pipe circles on matt dragging point soto side so it flat.
Tap the bottom of sheet to release bubbles and let stand 15 minutes to form skin/shell.
Bake for approximately 10 minutes, take out and cool
Fill with chocolate ganache white or dark chocolate.
If using white use sour cream, cuts the sweetness of the white chocolate
Or use the peanut butter and nutella, mix in equal parts and stir till smooth.
Pipe onto one macaron and place another on top.
Can be frozen and kept in fridge to make chewy in the middle and any filling can be used
FOTO: Dunia Van Rensburg McMaster
Rina Groer
The only tip of importance is after you have piped the macaron then it must air dry for about 10-15 minutes. You should be able to touch it without sticking. You then bake it. I hope this helps.