I think this is the most delicate and temperamental cookie to bake, the macaron is one of my personal favourites because it truly is a versatile confection. I’ve seen so many variations in recipes/methods making these, I’ve had both the glossy smooth finish and the rougher bumpy finish. This recipe seems to work for me and meets in the middle.

For this occasion, I hand painted the floral prints and made some jiggplypuff macarons for a Pokemon fan of mine. I wanted that personal touch to them… 🙂

Recipe:

  • 2x Egg white (room temperature)
  • Pinch of cream of tartar
  • 55g Caster sugar
  • 70g Almond flour
  • 110g Icing sugar
  • Couple drops of pink and white food colouring gel

Filling: Chocolate ganache (I use a 1:2 ratio)

  • 50g Dark chocolate
  • 100ml Double cream

Method

  1. Line a baking tray with parchment paper.
  2. Sift icing sugar into a mixing bowl (to get rid of clumps).
  3. Sift almond flour into icing sugar, throw away bigger parts that do not sift through. Set this aside.
  4. Whisk egg whites until frothy.
  5. Keep whisking whilst adding cream of tartar.
  6. Gradually add in the caster sugar.
  7. Keep whisking until mixture is glossy and peaks hold. This is where to add the colouring for the macarons.
  8. Pour roughly half of the almond flour and icing sugar mixture into the egg whites.
  9. Fold mixture with a spatula (~10 strokes).
  10. Pour in the rest of the almond flour and icing sugar mixture and continue to fold. (This part is critical, I think you can only learn by experience ☺ If the mixture is over worked, it will be too thin and spread when piped, they also won’t rise as high. If it is underworked, the mixture will be grainy and lumpy. I usually do about ~40 strokes)
  11. Transfer the mixture to a piping bag with ¾ inch tip and pipe onto your baking tray.
  12. Bang the tray on a table twice to get out any air bubbles in the macarons (these can cause lumps during baking)
  13. Let them sit for 30mins (to form skin).
  14. Bake for 13mins at 140˚C
  15. For the filling, the chocolate was chopped, the cream was heated (until you see steam) then poured over the chocolate. Once mixed, leave to cool down before piping into the macaron.

Jigglypuffs:

Making character macarons definitely takes practice and patience. Its all in the piping, if the consistency is right then it will hold its shape. Its so worth it and satisfying when they work! i decorated Jigglypuff with icing whilst the floral prints were painted using simple food gel colourings 🙂

My Totoro macarons 🙂

My Miffy macarons 🙂

MORE BAKELIFE

Responses

  1. Gibble

    Welcome to Bakelife Amy – so nice to have you join us! I LOVE totoro, and you’ve captured him so well in your macarons! Amazing, well done!!

Comments are closed.