French macarons (macaroons)

Inspired by my latest culinary journey through France and the need to provide some fine treats to my current colleagues on my departure to pastures new, I decided to take on the daunting task of making macaroons. This was also partly due to guilt from having forgotten to bring them any treats back from France, which is my office’s convention (I did purchase some locally produced treats!). I thought these dainty little gems of a petit four would ensure my forgiveness.


So, I gee-d myself up, remembered Lorraine Pascale telling me that macaroon-making was simple in ‘Baking Made Easy’ and did some online research to find a recipe with enough technical guidance to fill me with confidence to take on the challenge and hopefully conquer. Strangely, I did not opt for the Lorraine Pascale method; something about the pouring sugar syrup into egg whites concerned me. I found the one below which I have adapted and I hope will prove successful. So here goes nothing. There’s also, always Waitrose if this all goes pear shaped – literally!


What you will need
110g icing sugar
60g ground almonds
2 medium egg whites
40g caster sugar
Red food colouring
Good quality strawberry or raspberry jam


Line a baking tray with non-stick baking paper. In a food processor grind together the icing sugar and ground almonds until there are no lumps.


In a large bowl whisk your egg whites and caster sugar. I used my trusty Magimix. It might take a while, but they will eventually become filled with air and stiffen, although it doesn’t matter if you don’t quite reach stiff peaks.

 

Add about half the sugary almond mix and a teaspoon or two of food colouring to the egg whites and very, very carefully fold together with a large metal spoon. This just involves gently mixing, making sure you scoop from the bottom in order to keep the air in.


Add the rest of the powder. This is apparently where making macarons is different to normal meringue recipes - mix everything well. You want to force most of that air you’ve captured out, so that the mixture tumbles from your spoon in ribbons - the surface should slowly flatten out to leave no visible peak.

I don’t own a piping bag, so used the amateur’s prop of a plastic food bag. I scooped the mixture into the bag and twisted to tighten mixture into a corner. Cut the corner off using scissors, leaving a hole about 1cm wide. Use this to squeeze little circles onto the prepared baking sheet. A snaking circular motion works well.

 

There was an ongoing comedy scene when I filled up my first baking tray and Gipsy spread scrambled around for another (it was small and deep), then another (it was narrow and oval) and then another (it was a round glass quiche dish)!.

You want the circles anything between 1-2 inches in diameter. Leave plenty of space between each one.


Once the macaroons are piped, lift the baking tray about a foot or two above the work surface and drop the tray to flatten out the macaroons. Repeat 2-3 times – to remove any big bubbles that might be left in the mixture.


Now, I have been advised that this is the most important step. Leave the piped macaroons uncovered and at room temperature for, at the very least, 30 minutes. I left mine for 45 minutes. The surface needs to dry out and form a skin.


Preheat the oven (properly) to 160C fan. This is a precise science, so it’s apparently 180C for a non fan oven. I heated the oven for 20 minutes just to be sure of the temperature.


Bake the macaroons for between 10 and 12 minutes, depending on the size. You must take them out before they begin to go brown. A good tip is to open the oven fully, then quickly close it again, at least twice during cooking. This will remove excess steam. I did this at 4 and 8 minutes. I might try Lorraine’s not closing the oven door fully next time to see which method is better.

 

Once baked and cooled, remove from the tray, spread the underside of half of one with jam and sandwich together with the other half.

Apparently these are best enjoyed at least one day after assembly, as they soften and absorb the flavours of the filling. These however, were already brilliant!


Now, as previously mentioned, the French are so clever with their ‘ile flottante’ as they use the egg whites for the island and the egg yolks to make the crème upon which it floats. So, I have saved up my egg yolks and wish to try to make a deliciously light sabayon. I have suggested to mother in law Spread, I bring this for dessert to hers on Saturday. Watch this space.