Macaron Monday Madness.

As promised my lovelies, I have made some Macarons and intend to share the recipe and method with you.

Now don't get confused like I did, Macarons are those small, cute little bites that are usually filled with the likes of butter cream  lemon curd or even if you're a fully fledged baker..chocolate ganache. And Macaroons are the larger kind, possibly made with the same recipe, but enough about them, I'm making Macarons honey.

Ingredients:

• 175g icing sugar
• 125g ground almonds
• 3 medium egg whites
• 75g caster sugar

Method

1. Preheat the fan oven to 130 degrees, and sift the almonds and icing sugar into a bowl.
   
2. In a separate bowl, whisk egg whites to soft peaks, then gradually whisk in the caster sugar until thick and glossy.
   
3. Fold icing sugar and almonds into the meringue, making sure to mix well using the fold and cut method with a spatula. (Cut and fold method is basically cutting the mix in half with the spatula, then folding the mixture again). Afterwards, spoon into the piping bag.
4. Line two baking trays with baking parchments, underneath slip the macaron target sheet underneath to maintain equal sizing.
   
5. Then bung them treats in the oven for 15 minutes and they should be complete.

(S.N. If you want to add colouring to your macarons, firstly use a powder form of food colouring, as this doesn't change the consistency, however they are not as widely available as the liquid form but you can get them from here. Also if you want to get a macarons target sheet, just comment below with your email and I'll send you one)

Now this is my second attempt at making macarons post macarons masterclass, I will not even delve into my attempts before that life-saving class. They're not as perfect as I'd like them at the moment, but I will say that you should let them cool for a good half an hour as after I applied the lemon curd I put them straight into the tin -- BAD IDEA. They'll still very yummy though, but a little mushy on the pallet. 

Just a little vine for you there. If you have anymore questions please dont be afraid to ask. 

Eeliza Gee.