Macaron Making – Recipes
We really hope you enjoyed your macaron making class, if you have any question for Steph please do ask and we’ll get back to you as soon as possible.
For the macarons- make one batch each
Ingredients -serves 2
- 115g icing sugar (Silverspoon)
- 85g ground almonds
- 2 medium whites at room temperature
- 50g caster sugar
- Food colouring gel
- Only use gel style colours or colours that are deemed to be bake safe, I use sugar flair or pme from Lakeland
Method – To make the macarons
If using the template place onto a baking tray, place the parchment/silicone paper on top of the template. (or mark out 4cm rounds onto silicone paper, turning the sheet over).
Sieve the almond & icing sugar together into a medium bowl.
Place the egg whites into another grease free mixing bowl, whisk with hand held electric mixer until the egg whites form soft peaks. Gradually add in the caster sugar until the whites turn stiff and shiny, add in any colour at this stage.
Put the egg whites into the icing sugar/ almond mix using a spatula, blend as shown until it reaches a ribbon consistency. This is called macronage.
Place the mixture into a piping bag fitted with 1cm nozzle then carefully pipe rounds onto the parchment/silicone paper.
Leave to “skin”, the macarons need to form a dry to the touch skin prior to baking. Meanwhile, preheat the oven to 140oC Fan
Bake for around 15-18 minutes (swap and turn trays 8 minutes in) when baked remove from the oven (to test if baked, touch the macaron lids, if you can move them from side to side they are not ready and need another few minutes), cool before peeling off the sheets.
Leave to cool fully before sandwiching the macarons together with the ganache.
Tip- if your macarons split when baking you haven’t performed the macronage enough and too much air is still in the meringue or the oven is slightly too hot.
For the Ganache
Ingredients for the ganache
- 180g double cream
- 180g plain, milk or white chocolate
- 30g butter
- 1 tbsp golden syrup
- Flavouring of your choice e.g. Rosewater, Orange extract, Peppermint extract, Baileys, Rum, Freeze dried Raspberries…etc.
You need approx.10g of ganache per macaron
To make the ganache
Place the cream in a saucepan. Heat gently until just bubbling around the edges, remove from the heat and stir in the chocolate. Stir constantly until the chocolate has melted.
Then stir in the butter and golden syrup until combined. Cool and refrigerate until required.
Chocolate Macaron
Ingredients
- 50g icing sugar (Silverspoon)
- 5g Dutch processed cocoa
- 45g ground almonds
- 1 medium white at room temperature
- 25g caster sugar
Method
Sieve the almond, icing sugar and cocoa together into a medium bowl.
Place the egg whites into another grease free mixing bowl, or bowl of a stand mixer and whisk until the egg whites start to form soft peaks. Gradually add in the caster sugar until the whites turn stiff and quite shiny, add in any colour at this stage.
Put the egg whites into the icing sugar/ almond mix using a spatula, blend as shown until it reaches a ribbon consistency. This is called macronage.
Place the mixture into a piping bag fitted with a large 1cm nozzle then carefully pipe rounds onto the parchment/silicone paper.
Leave to “skin”, the macarons need to form a dry to the touch skin prior to baking. Meanwhile, preheat the oven to 140oC Fan
Bake for around 12-15 minutes (swap and turn trays 8 minutes in) when baked remove from the oven (to test if baked, touch the macaron lids, if you can move them from side to side they are not ready and need another few minutes), cool before peeling off the sheets.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
If you have the time it would be great if you could leave a review on Tripadvisor or google. If you have any feedback about the class please do let us know.
