![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0JrCZ1kqdzNs0F2fLvQPLIXN86ZFZ3Dg1MGYKM1wZ6SW-TDmI8nzfRbNAlIR1mx2_JxTZEmhpQ2ihtD3ZQkEeVnSJlGRbIE57Pib2B8oozLroQ1Z_umO9wPwwuHzKwZBk0Bqi0q4L2Mkx/s1600/IMG_9344.JPG) |
Finished Product. The finish clearly needs more work |
I love Macaroons. But like many dainty and edible things, I've always assumed they were very difficult to make. I've been feeling braver lately and decided to give macaroon making a go. My first attempt, using a
Lorraine Pascale recipe, was a disaster. I believe that was the Italian version. My next try using a basic French technique has been a little more successful and so here are some instructions through pictures.
Ingredients:
150g ground almonds
200g Icing sugar
100g Caster sugar
4 large egg whites or 2 sachets of dried whites
Food colour
Jam of choice
Whipped cream or butter icing
Instructions as per the pictures. I baked these at 170 degree C for about 20 minutes and that perhaps explains the cracked texture. I'll keep you posted on my next attempt at a slightly lower temperature.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGH5RZi2zzouCAwGJsP3pWF3z8BO6zVq2zvWvLpKsnNGisPDE7u77YqDnl-CdM298vUVRKW_uOPtJdA_3N2bXQYpjkVAltMSO29S_Wf4kSuPLGBvY9AFomAXB_spCnC8VcSKI90xyzlIXy/s1600/blogger-image--450520393.jpg) |
Powdered egg whites |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA6Ms0D3koT0MXj5iHWEn-DVBuSikL3_wAvqe4aO9cnazEIh_1ulH-b3xmolYm3Tii9Oh0qpZW73peSa3PZQGr5XaY-1Ngx6epWFecSx60DKpYKrYYpsy05C2uvYdWAhe4Nu4Q65n7-eLf/s1600/blogger-image-107058358.jpg) |
Ground almonds and icing sugar. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGu3GL3yD2u0dSjQJAQg8zPhve2DmWBoCIdSC1JfOcZVSUF1VON7BsTxLO6MyYa3idmknRmOK5gosp-rMvUlKkX9h9lqRELx8Cn8h_STl4LyJB7YSv_rLaeW6uALgQs1plOUs5bg1df7rg/s1600/blogger-image-1362125647.jpg) |
Egg whites beaten. Now to add caster sugar and get to a stiffer mix |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYWhEMHnrF421aQ9fiRSAejloOyVtvyt4iR_kOyPkcvbXaqMPL14k7Wo_yajp8EMn3T6mldErWlC3c_FNycy4ZTEvvEDJka2OFdt_lxS5SkiD-F9iGp77gXtLASN3sgXULWjjSzI_ff5v/s1600/blogger-image-1552563251.jpg) |
Add the almond mixture and the egg whites mixture together . |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgud5pVnuyH-FbthbnHEoK0bDwQaFp26PvImzG0pBaEE0pzy0mSKHlEv6z0fchpdqVhK1umf5KL2cADsjUEtUw-qVhnok6y0TxbcpaSUB9S91uohQsWHqFGT4A0KhQCe1gFzmgntqod036T/s1600/blogger-image-2083959203.jpg) |
Add colour. Add a lot more than you think you need. 6 times is what I've read. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxTiQeT3gbBIwyNc-UkplTzo9KoxR9nNYNjeQINMKH5KBNnq0KkSKnuldxs05yY6KB5SrXRbR3g-D5dcGBGpjuR-uOS-ir7dFp7MVqXsZcHnxJ7AHmnsAl2hOhZRtGVmnNSdpFAfKyzT0/s1600/NWP_120916_0005(1)2.jpg) |
Ready to bake |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-_Ow_kRaPDpOKWXtfucpWzWytajwSNd3T8WlKnz5WuG_gPkaTS99k-18zrgLjnx48SCtX1f-g-SqwDkGCcmwvpQb7fexwSR7iQPg5uTo9NSwS9UZSz7EEVsx8wgPgfTIwu0-iPM-ENa6/s1600/NWP_120916_00002.jpg) |
Red for now. A light coral when baked. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisV7i7s90X3asnzm1BNLUvFfXTC4jFvi1O3a4kDe_QSFasylKDxe5nJzp-Fd5ylJKNPFQjC6qf_pZD8ca9xKS6d4_SVMrACjQvHMnlMz7rLvlh8a0JHDTxqTGUoQolQdyJ5vNDDj7WYzJT/s1600/blogger-image-1293717108.jpg) |
Cooling |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lh8w_fT8UosMaJobUy8q8W45dU1ajuXnIgaaSWJjqZjTdoik9c-TswkJe6C9HzXnCfA2rJ0-tcAItvBmGXzHodCzJPpZoaF7bWEH1aAOP06lQpUhh1kId7bM61p2j4QME9K0wq12IGir/s1600/blogger-image-1954605284.jpg) |
With jam and whipped cream |
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