How To Make Simple Pink Macarons
How about these as a Valentine’s Day treat?!
These delicious meringue like cookies have been served in France since the 1700s. Despite their impressive appearance, they are surprisingly easy to make. This recipe, is probably the most simple and can be used as a basis for other flavours and combinations.
Why not colour them in Valentine’s pink and give them to your beloved in a beautiful jar or box.
You will need:
3 egg whites
1/2 teaspoon cream of tartar
2 tablespoons caster sugar
125 g /4 ounce ground almonds
200g / 7 ounce icing sugar
pink food colouring paste
- In a very clean bowl whisk your egg whites until they are stiff and form peaks.
- Add the cream of tartar and whisk again
- Add the caster sugar a little at a time, whisking between each addition.
- Continue to whisk until smooth and silky
- Add a little food colouring and whisk in, but don’t worry about getting an even colour just now.
- Transfer your mixture to a larger bowl.
- In another bowl combine the icing sugar and ground almonds.
- Fold the dry ingredients into the egg white mix, a couple of spoonfuls at a time until fully combined.
- Cover a baking sheet with greaseproof paper or use a silicone baking sheet.
- Spoon the mixture into a piping bag and using a 1cm nozzle, pipe rounds onto the sheet in 5ch / 2 inch rounds.
- Tap the tray sharply on a flat surface to remove any air bubbles.
- Flatten out any peaks with your finger.
- Preheat the oven to 160/315/Gas Mark 2.5 and allow the macarons to rest for 30 minutes
- After resting, reduce heat to 150/300/Gas Mark 2 and bake on the top shelf for 15 minutes.\
- Switch off the oven, open the door and allow the macarons to continue cooking for a further 5 minutes.
- Remove the macarons from the baking tray very carefully and allow to cool completely
Now you need to make the filling
You will Need
2 ounce / 30 grams milk chocolate ( we used left overs from Christmas!)
2 fluid ounce/30 ml double cream
1/2 Tablespoon unsalted butter
- Over a gentle heat, melt the chocolate with the double cream, stirring constantly.
- Once fully melted and combined, remove from the heat.
- Stir in the butter and beat the mixture until smooth.
- Allow to cool and refrigerate for 5 minutes before spreading a thin layer between two macarons.