Thank you very much to all my followers and readers! I was hitting the button “Publish” for the first time about 3 years ago. Luckily for me, many fantastic people decided to join me in this wonderful adventure and I also learned so much from every single one. I love to write and share my cooking experiments, restaurant reviews, paintings,travels and short stories with you.
Thank you all for liking my recipes, the comments and giving me inspiration to continue writing!!!
I made the macaroon for my 3rd Blog Anniversary and I want to share this macaroon recipe with you, I joined the baking course L’atelier des Chefs in London and I tried L’atelier des Chefs recipe in my kitchen for you, the recipe worked really very well and tasty, Thanks so much L’atelier des Chefs too!
Serves up to 12
-THE MACAROON RECIPE I TESTED IS BELOW.-
-MACAROONS WITH VANILLA BUTTERCREAM-
-Ingredients for The Macaroons Shell-
Icing sugar: 350g
Ground almonds: 250g
Cream of tartar: 1 teaspoon
Egg white: 215g
Caster sugar: 150g
Pink paste food colour: a tiny amount (the amount like a single grain of rice)
-Ingredients For Buttercream and to Make The Vanilla Buttercream-
Icing sugar: 150g-Unsalted butter 250g-Vanilla extract:1/5 teaspoon-if you like lemon flavouring you can add 2 tbsp fresh lemon juice.
-TO MAKE THE MACAROON SHEELS-
Preheat the oven to 150’C.
1- Pass the almonds,the cream of tartar and the icing sugar through a medium sieve two times, to remove any lumps.
2=Whisk the egg whites with the Caster sugar and whisk until you have a semi stiff, glossy meringue.
3-Stir in the one third of the mixed almond grounds .Once incorporated,repeat with the second third and the final third. Add the food colouring and work the mixture with a spatula until it is smooth,shiny and a dropping consistency.
4-Fill a piping bag with the macaroon batter and pipe the macaroon mix onto a lined baking tray. tap the tray on your work surface to smooth out the tops, remove any large air bubbles. Leave the macaroons to dry for 15 minutes at the room temperature. They are ready to cook when the surface is touch-dry.
5-Transfer to the oven and bake for 8-10 minutes.The macaroons are cooked when the top is firm. Remove from the oven and leave to cool for 10 minutes. After cooled, lift the macaroons from the baking parchment and turn them over. Let to cool throughly before filling.
6-Fill half of the macaroon shells with the buttercream, then put it’s top a second macaroon shell.
1-Pass the almond,cream tartar, icing sugar through a sieve,2 times.
2-Whisk the egg white and caster sugar until you have stiff meringue.
3-Add the mixed almond into the meringue bowl and stir it gently with a spatula until it is smooth,shiny.
4-Pipe the macaroon mix onto the lined baking tray.
Bake them and let it cool,after cooled fill them with butter cream.