Macarons

I have been buying macarons recently and trying all the different flavours. I thought it was about time I make my own and I wanted them to be in pink and white to match my Halloween colours. I think they are the hardest sweets I have made! My first batch collapsed! So, before I made the second batch I searched the internet for tips, which I've included below.

Vanilla Macarons (makes 12)

Ingredients
240g icing sugar (powdered sugar)
180g ground almonds
4 egg whites separated the night before (important!)
80g vanilla sugar
Food colouring, if required

Cooking instructions

1. Mix almonds and sugar in a food processor until you have a smooth fine powder
2. Whisk the egg whites until they form soft peaks
3. Slowly add vanilla sugar to the egg whites, all the while whisking.
4. Slowly add the fine powder to the egg white mix with a wooden spoon till you have a shiny mass.
5. Add food colouring until required colour is achieved.
6. Using a parchment bag with about a 1cm opening at tip, squeeze the macarons mixture onto parchment paper lined baking trays. (I used a template under the baking paper of circles 2.5cm wide, to get them evenly sized).
7. Tap the underside of the baking sheet to remove air bubbles.
8. Let them dry for 1 hour so they form a shiny hard crust.
9. Cook them for about 10-12 minutes in the oven at 140deg C, turning them around after 5 mins. Also, leave the oven door slightly ajar and make sure to keep an eye on them.
10. Carefully remove them from the oven and transfer parchment paper onto a cooling rack.
11. When cool, slide them off the parchment paper using a metal spatula.

White chocolate & Blackberry ganache

Ingredients
125g double cream (heavy cream)
1/2 teaspoon vanilla essence
50g blackberries, blended
100g white chocolate

Cooking instructions

1. Bring cream to the boil in a small saucepan.
2. Remove from heat immediately and stir in chocolate until melted.
3. Stir in raspberries and vanilla essence until glossy.
4. Refrigerate for about 45 mins.
5. Spoon a teaspoon of ganache onto half of the macarons and place the other halves on top to form the ganache sandwich.
6. Let the macarons chill in the refrigerator for 24 hours before eating.

Macarons will keep for 2 days refrigerated in an airtight container.

A few tips

• Always sift and double sift your ground almonds and icing sugar so there are no lumps.
• Use old egg whites that have been left out at least over night, otherwise you can be left with flat macarons.
• If piping the macarons leaves a peak on top, be sure to smooth the top over with a wet finger.
• Use a double layer of baking parchment to prevent burning.

Have a sweet day!