Makes 40
Ingredients
5 egg whites, aged overnight
1/4 C sugar
3 C icing sugar
100g (1 C) almond meal
100g (1 C) hazelnut meal
1/4 t cream of tartar
Method
1. Sift the icing sugar, almond meal and hazelnut meal and discard any large bits.
2. Beat the egg whites whilst gradually adding sugar until dissolved and thick and glossy. Beat in cream of tartar.
3. Fold in sifted mixture into egg whites until well combined. The mixture should just come together and hold its form.
4. Pipe macaron mixture into small discs on a lined baking tray. Allow to sit on tray for 30 minutes.
5. Preheat oven to 140 degrees.
6. Bake macarons for 12-15 minutes until crispy on the outside and lightly golden. Macarons should be risen and have "feet".
7. Allow to cool on tray for 5-10 minutes before transferring to a wire rack to cool completely.
8. Sandwich macarons with whipped ganache or buttercream.
*These are quite a sweet biscuit/ confection.
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