Assorted Macarons

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Serves:  Up to 20 people
  • Course: Desserts

Ingredients

  • 3 egg whites - room temperature
  • 150g ground almonds
  • 1 tsp vanilla extract
  • 100g caster sugar
  • 140g icing sugar
  • 1/2 tsp cream of tartar
  • Powdered food colour or gel colours (optional)
  • 3 egg yolks
  • 100g butter, softened
  • 175 icing sugar
  • Chosen flavourings: 1 tbsp finely chopped pistachios, 1 tbsp, freeze dried raspberry/strawberry powder, 1tbsp lemon curd (if using lemon curd omit the egg yolks from the recipe)

Method

  • Fit the Food Processor attachment to your Titanium Chef Patissier XL, add the ground almonds and icing sugar, then process using Max speed. Sieve the mixture to remove any remaining large pieces of almond.
  • Attach the 7L bowl to the stand mixer and fit the whisk- ensure that both are clean and dry. Add the egg whites, select the ‘Egg whites whisking’ preset and press Start.
  • Once the machine has stopped, add the cream of tartar and vanilla extract. Start the machine on Max speed and gradually add the caster sugar, one tablespoon at a time, until stiff peaks form.
  • Replace the whisk with the creaming beater.
  • Start the machine on Min speed, add the almond and icing sugar mix one tablespoon at a time. Take care not to over mix. At this stage you can add any natural food colors you like, powdered or gels work best for macarons (liquid colors could affect the consistency of the mix)
  • Place a piping bag in a tall glass and roll down the sides. Fill with the mix and secure the top of the bag with a freezer clip or rubber band.
  • On a piece of parchment paper draw multiple circles approximately 1.5 inches in diameter, being sure to leave enough room between each for the macarons to expand. Flip the paper over and place on a large baking tray, dab a little of the macaron mix in each corner under the paper to secure it.
  • Snip the end of the piping bag. Pipe the macarons using the circles on the paper as a guide. Hold the piping bag perpendicular to the tray and pipe into the mix as it fills the circle, once you've filled the circle stop piping and using a circular motion remove the bag.
  • Give the tray a gentle tap on the work surface to remove any air bubbles and leave to dry uncovered for 45 minutes.

To make the macaron filling:

  • Attach the 5L bowl, fit the Creaming beater.
  • Use the EasyWeigh scales to weigh the butter and icing sugar directly into the bowl, start the machine on Min and increase to speed 3, until light and fluffy.
  • Add the egg yolks, start the machine on speed 1 and increase to speed 3 until combined. Once the icing is smooth add your chosen flavour and mix briefly to incorporate.
  • Preheat the oven to 160°C and cook the macaron shells for 12-15 minutes. Leave to cool completely on the tray and lift off carefully with a pallet knife.
  • Put your filling in a piping bag and snip the end leaving a small point. Pipe on to one shell and sandwich with another, repeating until all the shells have been used. The macarons will keep in an airtight container in the fridge for 5 days.

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