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Macarons - The Swiss Meringue method
Posted on: December 31, 2015 | 0 commentsPart 1
110ml Egg whites
250g Castor sugar
Part 2
250g Ground almonds
250g Icing sugar
100g Egg whites
Vanilla essence
Mix together the egg whites and castor sugar until the sugar is fully dissolved. Place the bowl on a bain-marie and whisk until the meringue is warmed and smooth, until the mix reaches 65 degrees.
Place in a mixer & continue to whisk until a stiff meringue is formed and the mixture is cooled completely.
Sieve together the icing sugar and ground almonds. Repeat 3 times to ensure a fine mix. Mix with the egg whites and vanilla essence to form a paste. Add any colourings at this point.
Using a spatula, fold the meringue into the paste ensuring the mixture is smooth.
Transfer the mix to a piping bag.
Pipe circles or other shape required onto a silicon mat.
Place onto trays to dry out for 20 minutes in a cool place.
Bake at 150°C for 7-8 minutes for small macarons, 10-12 minutes for larger macarons.
Leave to cool completely before moving. They can be stored in an airtight container or frozen until needed.
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