Macaron Virgin

Pierre Herme Macarons
I had my first Macaron at laduree in Harrods, London. They were good but maybe a little to sweet although this was my impression after never having had them before. Next was Pierre Herme in Paris and they were excellent. After the Paris trip i was inspired to make some for myself. I wanted to try rose flavoured ones and they were pretty good for a first attempt.

My Macarons

The recipe i use is from Tartlette a great blog.

3 egg whites or 100g weighed
50g granulated sugar
200g powdered sugar
110g Ground Almonds

1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue.

2. Sieve the almonds and powdered sugar together to break the powdered sugar lumps and combine your almonds with it evenly. use a whisk to mix the two together.

3. Add them to the meringue. I do this in two or three additions i mix fairly rapidly as you want to break down the meringue a bit.

4. Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper baking sheets.

5. let sit out for an hour so air dry creating a thin crust. preheat oven to 150 degrees c

6. bake for 10-12 mins. let cool before filling.

as for advice i would only say to try them and to get a feel for your oven. Mine is a fan assited oven and so i reduce the temperature and cooking time and monitor closely. the filling in these was just cream whipped with some icing sugar and some rose water to taste for flavour. In the future i want to try ganache and butter cream fillings.

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