On a monthly basis, my team at work has lunch together, and someone brings in a bake. This week was my turn! I decided to bake something I’d never tried before, and they turned out to be more fiddly than expected. Had a great Sunday baking, and 7 hours later had some fabulous (even if I do say so myself) macarons.
What you’ll need*
1. macaron shells = 350g icing sugar + 250g ground hazelnuts + 240g egg white (6 large) + 150g caster sugar + green & pink gel food colourings
2. pistachio butter-cream = 100g icing sugar + 150g unsalted butter + ground pistachios
3. white chocolate and raspberry ganache** = 100g white chocolate + 50ml double cream + 45g raspberries
(*see dELICIOUS for full recipe)
(**SEE GOURMET TRAVELLER FOR FULL RECIPE)
How to make it
oven on: 140 fan
1. Prepare: line baking sheets. draw 3cm circles across paper.
repeat steps 2, 3 & 4 with half of the ingredients, for pink and green shells separately
2. Almonds & sugar: blend icing sugar and almonds in food processor. sift fine mixture.
3. Egg white meringue: separately whisk whites to soft peaks. gradually add caster sugar. whisk through drops of food colouring. fold in half of almond mixture. fold in second half of almond mixture. be gentle. mixture will collapse.
4. Bake: pipe* circles of mixture onto prepared baking sheets. bake each sheet for 7mins. open oven door. bake for further 7mins. allow to cool before moving. transfer to cooling rack.
(*CHECK OUT THE BBC’s GUIDE TO MAKING A PIPING BAG … SIMPLES!)
5. Pistacho butter-cream: beat softened butter. beat in icing sugar. add drops of dye. fold in ground pistachios.
7. Construct: lay out the cooled shells in pairs (one of each pair upturned). pipe pistachio butter-cream onto upturned green shells. pipe ganache onto pink shells. sandwich together pairs of matching shells. refrigerate.
I kept these delights refrigerated overnight, and took them out about 30mins before eating. They start to melt down and collapse slightly if left out of the fridge for too long.