Making Macarons at Home

Lemon Macaroons

Macarons are absolutely divine. I made these for my mom for mother's day and after a 2hr train trip back home my mom and day had scoffed the lot! If that's not proof of their deliciousness then I don't know what is!

Makes 30 macarons (4cm in diameter).
Oven temperature: 150oC, Gas Mark 4
Baking time: 12-14 mins


Equipment You Will Need:
Scales
Electric mixer with whisk attachment
Sugar thermometer
2 clean bowls
Silicone spatula
Baking tray/s

Decorated pistachio macaroons

Baking Parchment
1A/B Wilton piping nozzle
Piping bag
Italian Macaron Batter
Italian Meringue
200g caster sugar
75ml water
80g egg whites
Method:
Cook sugar/water mixture to 114oC without stirring. Gently beat egg whites to soft peak. When the temperature of the syrup reaches 105oC increase the speed of the mixer. When the syrup reaches 114oC remove from the heat and pour a thin stream into the beaten egg whites. Continue beating for 5-10mins so it cools. When you pull the whisker out the blades should be left clean.
Macaron Paste
200g blanched ground almonds
200g icing sugar
80g egg whites
Method:
1. Mix together the icing sugar and ground almonds until well incorporated. Can blend with food processor. Stir in the unbeaten egg whites to form a paste. This is the time to add your chosen food colouring. For yellow I added the colour paste 'Melon'. Using a flexible spatula, fold 1/3 of the meringue mixture into the paste, then add the remaining meringue, being careful not to over mix.
2. Fill a bag with a number 1A/B nozzle and pipe out small, round shaped moulds onto baking parchment. Lightly tap the bottom of the tray on the counter to release any air bubbles. Let macarons form a thin crust, about 30 mins at room temperature. If you want to decorate your uncooked macarons now is the time to do it but do it gently!
3. Bake at 150oC for about 14 mins. Immediately slide off baking tray onto a cool counter.


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