Macaroons

Macaroons

By
From
French Lessons
Makes
25-50
Prep
20 mins
Cooking time
15 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
125g ground almonds
225g icing sugar
3 egg whites
60g sugar
1 lemon, zested, (optional)

Method

  1. Line 2 baking sheets with a silicone baking mat or baking paper. Sift the ground almonds and sugar together into a large mixing bowl. In another bowl, whisk the egg whites and sugar to stiff peaks and stir in the lemon zest if using.
  2. Use a large spatula to gently fold the sifted ingredients into the egg whites. Spoon the mixture into a piping bag fitted with a medium-sized nozzle. Pipe neat little mounds on the baking sheets – about 1.5 cm for mini macaroons or 2.5 cm for medium-sized macaroons. Leave to stand for 15–20 minutes, until a skin forms on the surface.
  3. Preheat your oven to 140°C. Bake the macaroons for 12–15 minutes until they have a firm outer shell. The perfect macaroon is crisp on the outside and slightly chewy in the centre. Leave to cool on the baking tray for a few minutes then carefully transfer them to a wire rack to cool completely. At this stage the macaroons can be stored in an airtight container for up to 2 days.
  4. When ready to serve, sandwich pairs of macaroons together with crème pâtissière. For lemon macaroons, you might like to flavour the filling with a little grated lemon zest – or any citrus zest for that matter.

Variation

  • Chocolate macaroons: Sift 20 g of unsweetened cocoa powder in with the ground almonds and icing sugar (and don’t include the lemon zest). Sandwich them with chocolate ganache.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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