Macarons
If you’re a Bridgeton fan, get ready for Bridgerton Season 3 with this exquisite macaron’s recipe from Olive Magazine! Elevate your gatherings with these delicate French confections that are gluten free, delightful to the eye and simply scrumptious. This step-by-step guide on how to make macarons ensures that you achieve the perfect balance of crisp shells and irresistibly soft centres, embodying the elegance and sophistication of your Bridgerton era.
Total Time: 60 minutes + Setting & Cooling
Serves: 35
Ingredients
- 125g icing sugar
- 125g ground almonds
- 3 egg whites (about 120g)
- a few drops pink, green and orange food colouring
- 200g caster sugar
- Ganache:
- 75g white chocolate
- 75ml double cream
- 15g unsalted butter
Method
Step 1: Preheat your oven to 160/fan 140/gas 3. Using the Morphy Richards Compact Sports Blender, place the ground almonds and icing sugar inside and pulse a few times until the almonds are very fine. Next, sift into a mixing bowl making sure to discard any larger crumbs and stir in one egg white to form a paste.
Step 2: To make the macarons different colours, weigh the almond mixture and divide into three bowls. Next, add a few drops of different food colouring to each bowl and mix well until you have a dark pastel.
Step 3: Following this, take a large piece of baking paper and draw circles onto it 2 cm apart. Flip the paper over making sure you can still see the outlines and use it to line a flat baking tray.
Step 4: Next, using the Morphy Richards Mixstar Stand Mixer whisk together the remaining 2 egg whites and half of the caster sugar until peaks start to form. Add the renaming sugar a spoonful at a time with the mixer running until the peaks become stiff.
Step 5: Take a spatula and fold a third of the meringue mixture into each bowl. Mix gently until the mixture looks smooth and shiny. Transfer the mixture to three pippin bags with 5mm circular nozzles.
Step 6: Using the prepared baking paper, begin to fill in the pre-drawn circles to ensure the macarons are the same size. Remember to tap the tray on a work surface to relieve any air bubbles! Leave to rest at room temperature for approximately 30 minutes so that a skin forms on the macarons.
Step 7: Bake the macarons for 12-15 minutes or until they start to crisp. Allow the macarons to cool completely before gently peeling them away from the baking paper.
Ganache
Step 1: Heat the cream in a small pan until it just starts to steam. Break the chocolate into a bowl and pour the warm cream over the top. Stir until the chocolate has melted. Then stir in the butter.
Step 2: Next, chill in the fridge until it has slightly thickened to a buttercream consistency.
Step 3: Add the ganache into a piping bag with a small nozzle and begin to pipe onto the base of one of the macarons. Take another macaron and sandwich on the top.
The macarons will keep for up to three days without filling in an airtight container…but they are best eaten on the same day when the filling has been added!
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