MACARONS RECIPE UK RECIPES

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HOW TO MAKE MACAROONS RECIPE - BBC FOOD



How to make macaroons recipe - BBC Food image

There’s nothing scary about macaroons and they’re perfect as edible presents. This easy-to-follow recipe shows you how to make them.

Provided by BBC Food

Prep Time 2 hours

Cook Time 1 hours

Yield Makes 10 macaroons

Number Of Ingredients 10

125g/4oz ground almonds
200g/7oz icing sugar
3 free-range egg whites
2 tbsp caster sugar
½ tsp cream of tartar
pinch red powdered food colouring
200g/7oz dark chocolate, chopped
200ml/7fl oz double cream
1 tsp brandy
15g/½oz unsalted butter

Steps:

  • Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
  • Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
  • Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
  • Spoon the macaroon mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
  • Meanwhile, preheat the oven to 160C/315F/Gas 2½.
  • Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
  • Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.
  • Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.

BEST FRENCH MACARONS RECIPE - HOW TO MAKE FRENCH ... - DELISH



Best French Macarons Recipe - How To Make French ... - Delish image

Become baker of the week with these French Macarons.

Provided by DELISH.COM

Categories     gluten-free    nut-free    vegetarian    birthday    birthday party    food gift    baking    dessert

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 40

Number Of Ingredients 11

Cooking spray

1 3/4 c.

(226 g.) powdered sugar, spooned and leveled

1 c.

(98 g.) super-fine almond flour, spooned and leveled

3

large egg whites, at room temperature

1/4 tsp.

cream of tartar

Kosher salt

1/4 c.

(40 g.) superfine sugar

8

drops pink food coloring 

1/2 c.

 (1 stick) unsalted butter, room temperature

3/4 c.

powdered sugar, spooned and leveled

1 tsp.

pure vanilla extract

Steps:

  • Preheat oven to 300°. Lightly grease two baking sheets with cooking spray and line with parchment.
  • Make macarons: Set a fine-mesh sieve over a large bowl and sift 1 ¾ cup powdered sugar with almond flour. Use a rubber spatula to help push larger pieces through. Keep pressing until less than 2 tablespoons of solids remain. Discard solids.
  • In a mixer, beat egg whites, cream of tartar, and a pinch of salt until frothy. Increase speed to medium-high and slowly add superfine sugar. Continue to beat on medium-high until egg whites are stiff and glossy, about 2 to 3 minutes.
  • Beat in food coloring until combined, about 30 seconds more. Fold dry ingredients into beaten egg whites with a spatula until it flows like thick lava, about 2 minutes. 
  • Fit a pastry bag with a a 1/4-inch round tip and transfer batter into bag. Dab some remaining batter in bowl onto the corners of two baking sheets and line sheets with parchment. Pipe batter into 1-inch circles, spacing each circle about 1 inch apart. Tap baking sheet against counter a few times to release any air bubbles. Let piped batter to sit out for 45 minutes before baking.
  • Bake one sheet at a time, rotating halfway through, until risen and just set, 13 to 14. 
  • Let cool 10 to 15 minutes before gently peeling parchment away to transfer to a rack to cool completely. 
  • Using a mixer, beat butter with remaining ¾ cup powdered sugar and vanilla until fluffy and smooth. Pipe or spread filling on flat sides of half of cookies; top with remaining half. 
  • Wrap in plastic and refrigerate until ready to serve.

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