Hello Fellow Curious Peeps!
This weekend marks the first ever Geeky Goodies Cook-Off between Cupcake and I. With a name like Cupcake, you'd think that she would have an advantage.... But we will see.
We decided to make Macaroons. (Which, by the way, is also the FIRST time I've ever attempted such kitchen sorcery!)
We are both using the same recipe. When I first decided to make Macaroons I went searching for a recipe and it was crazy. Even reading the recipe made me scared. But after some searching on the internet and came across Sorted Food on Youtube, who, not only are funny and full of cooking goodness, are not too bad on the eyes!
So here it is. My attempt (and I must say, a COMPLETE SUCCESS) at making Macaroons.
INGREDIENTS
3 egg whites
castor sugar (75g)
ground almonds (125g)
icing sugar (175g)
flavourings (I used Peppermint Essence)
food colourings (I used blue & green to make Aqua)
fillings (I made a quick Chocolate Buttercream)
 |
| Egg & Caster Sugar whisked together. |
separate the egg whites from the yolks and in a clean, dry bowl whisk the whites until thick and glossy.
add the castor sugar and whisk again until stiff.
sieve the almonds and icing sugar into the bowl and carefully fold in, retaining as much air as possible.
divide the mixture between three bowls and add the colouring and flavourings to each:-
- raspberry flavour & pink food colouring
- lemon flavour & yellow food colouring
- vanilla flavour & blue food colouring.
I didn't need to divide the mixture, because I only did one colour. But you can do whatever colour/flavour you want!
I missed a photo here! Here's what the bowl looks like after I've scooped the contents into the piping bag.
put each one into a separate piping bag.
line a baking tray with baking paper or a silicon mat and pipe small circles (3cm across) onto the tray, leaving a small gap between each macaroon.
I attempted to decorate some. I sprinkled some left over Almond Meal on some and then tried to flick blue food colouring on some (which is really messy! I need to figure out how to do this properly)
put the tray to one side to rest for 15 minutes to allow a slight skin to form.
preheat the oven to 160°C.
pick the tray up and drop it onto a flat surface from a small height… this forms the ‘feet’ that is associated with macarons.
bake for 15 minutes, then remove and allow to chill at room temperature until completely cold.
I left them in a little too long so some started to brown a little. It doesn't affect the taste, just the way they look!
sandwich the macarons with a filling of choice… raspberry jam (pink), lemon curd (yellow) & nutella (bue).
serve and eat within 48 hours when at their freshest.
The end result. Yummy Chocolate Mint Macaroons! Now to share them with everyone :D
I did it! I successfully made my first ever batch of Macaroons, without any major failings. I'm pretty proud of myself. Now I'm pretty much a pro. The only thing that went wrong was I left them in a little too long and the Almond Meal was a little coarse. Next time I will either make my own Almond Meal or find a finer mix.
THEY WERE AMAZING! Crispy shell and beautifully soft in the centre. Everyone enjoyed them.
I wonder if there is a little pan for making the macaroon nice and round (or I could just use some more practice!)
Stay tuned for Cupcakes post later this weekend :D
add the castor sugar and whisk again until stiff.
sieve the almonds and icing sugar into the bowl and carefully fold in, retaining as much air as possible.
divide the mixture between three bowls and add the colouring and flavourings to each:-
- raspberry flavour & pink food colouring
- lemon flavour & yellow food colouring
- vanilla flavour & blue food colouring.
I didn't need to divide the mixture, because I only did one colour. But you can do whatever colour/flavour you want!
I missed a photo here! Here's what the bowl looks like after I've scooped the contents into the piping bag.
put each one into a separate piping bag.
line a baking tray with baking paper or a silicon mat and pipe small circles (3cm across) onto the tray, leaving a small gap between each macaroon.
I attempted to decorate some. I sprinkled some left over Almond Meal on some and then tried to flick blue food colouring on some (which is really messy! I need to figure out how to do this properly)
put the tray to one side to rest for 15 minutes to allow a slight skin to form.
preheat the oven to 160°C.
pick the tray up and drop it onto a flat surface from a small height… this forms the ‘feet’ that is associated with macarons.
bake for 15 minutes, then remove and allow to chill at room temperature until completely cold.
At this point I sat down on the floor in the kitchen and watched the Macaroon cook!
I left them in a little too long so some started to brown a little. It doesn't affect the taste, just the way they look!
sandwich the macarons with a filling of choice… raspberry jam (pink), lemon curd (yellow) & nutella (bue).
serve and eat within 48 hours when at their freshest.
The end result. Yummy Chocolate Mint Macaroons! Now to share them with everyone :D
I did it! I successfully made my first ever batch of Macaroons, without any major failings. I'm pretty proud of myself. Now I'm pretty much a pro. The only thing that went wrong was I left them in a little too long and the Almond Meal was a little coarse. Next time I will either make my own Almond Meal or find a finer mix.
THEY WERE AMAZING! Crispy shell and beautifully soft in the centre. Everyone enjoyed them.
I wonder if there is a little pan for making the macaroon nice and round (or I could just use some more practice!)
Stay tuned for Cupcakes post later this weekend :D
