Biscuits - Macarrons
-
Upload
wendy-jackson -
Category
Documents
-
view
235 -
download
0
Transcript of Biscuits - Macarrons
-
8/3/2019 Biscuits - Macarrons
1/11
Vanilla Macaroons
Ground almonds 75g
Icing sugar 115g
Egg whites 2Caster sugar 50g
Vanilla extract tsp
Filling
Unsalted butter (softened) 55g
Vanilla extract tsp
Icing sugar sifted 115g
Method
1. Place the ground almonds and icing sugar in a food processor and process for 15 seconds.
Sift the mixture into a bowl.
2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in
the caster sugar to make a firm, glossy meringue. Whisk in the vanilla extract.
3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.
When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture
until it forms a shiny batter with a thick, ribbon-like consistency.
4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.
5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work
surface to remove large air bubbles.6. Leave at room temperature for 30 minutes while you preheat an oven to 160C.
7. Bake in the preheated oven for 10-15 minutes.
8. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool
completely.
9. To make the filling, beat the butter and vanilla
extract in a bowl until pale and fluffy.
Gradually beat in the icing sugar until smooth
and creamy. Use to sandwich pairs of
macaroons together.
-
8/3/2019 Biscuits - Macarrons
2/11
Chocolate Macaroons
Ground almonds 75g
Icing sugar 100g
Egg whites 2Caster sugar 50g
Cocoa powder 2tbsp
Filling
Dark chocolate 100g
Double cream 150ml
Method
1. Place the ground almonds, cocoa powder and icing sugar in a food processor and process for
15 seconds. Sift the mixture into a bowl.
2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in
the caster sugar to make a firm, glossy meringue.
3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.
When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture
until it forms a shiny batter with a thick, ribbon-like consistency.
4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.
5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work
surface to remove large air bubbles.
6. Leave at room temperature for 30 minutes while you preheat an oven to 160C.7. Bake in the preheated oven for 10-15 minutes.
8. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool
completely.
9. To make the filling, place the chocolate in a heatproof bowl. Heat the cream a saucepan until
just boiling, then pour over the chocolate and stir until smooth. Leave to cool stirring
occasionally, until thickens. Use to sandwich pairs of macaroons together.
-
8/3/2019 Biscuits - Macarrons
3/11
Rosewater Macaroons
Ground almonds 75g
Icing sugar 115g
Egg whites 2Caster sugar 50g
Rosewater tsp
Pink food colouring As required
Small crystallised rose petals
Filling
Unsalted butter (softened) 55g
Rosewater 1 tsp
Icing sugar sifted 115g
Method
1. Place the ground almonds and icing sugar in a food processor and process for 15 seconds.
Sift the mixture into a bowl.
2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in
the caster sugar to make a firm, glossy meringue. Whisk in the rosewater and just enough
food colouring to give a very pale pink colour.
3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.
When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixtureuntil it forms a shiny batter with a thick, ribbon-like consistency.
4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.
5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work
surface to remove large air bubbles.
6. Top half the macaroons with 2-3 crystallized rose petals.
7. Leave at room temperature for 30 minutes while you preheat an oven to 160C.
8. Bake in the preheated oven for 10-15 minutes.
9. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool
completely.
10. To make the filling, beat the butter and
rosewater in a bowl until pale and fluffy.Gradually beat in the icing sugar until
smooth and creamy. Use to sandwich pairs
of macaroons together.
Note - alternatively you can fill with double
cream and a little rosewater, whipped to a middle
peak.
-
8/3/2019 Biscuits - Macarrons
4/11
Pistachio Macaroons
Ground almonds 50g
Pistachio nuts ground 25g
Icing sugar 115gEgg whites 2
Caster sugar 50g
Green food colouring As required
Pistachio nuts chopped 2tbsp
Filling
Unsalted butter (softened) 55g
Green food colouring As required
Icing sugar sifted 115g
Pistachio nuts finely chopped 2tbsp
Method
1. Place the ground almonds, ground pistachio nuts and icing sugar in a food processor and
process for 15 seconds. Sift the mixture into a bowl.
2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in
the caster sugar to make a firm, glossy meringue. Whisk in just enough food colouring to
give a pale green colour.
3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture
until it forms a shiny batter with a thick, ribbon-like consistency.
4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.
5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work
surface to remove large air bubbles.
6. Sprinkle over the chopped pistachio nuts.
7. Leave at room temperature for 30
minutes while you preheat an oven to
160C.
8. Bake in the preheated oven for 10-15
minutes.
9. Cool for 10 minutes, then carefully peel
the macaroons off the baking paper.
Leave to cool completely.
10. To make the filling, beat the butter and a
little green food colouring in a bowl until
pale and fluffy. Gradually beat in the
icing sugar until smooth and creamy. Stir
in the pistachio nuts. Use to sandwich
pairs of macaroons together.
-
8/3/2019 Biscuits - Macarrons
5/11
Coffee Cream Macaroons
Ground almonds 75g
Coffee granules finely crushed 1tsp
Icing sugar 115gEgg whites 2
Caster sugar 50g
Coffee sugar crystals 1tbsp
Filling
Unsalted butter (softened) 55g
Vanilla extract tsp
Coffee granules 1tbsp
Boiling water 1tsp
Icing sugar sifted 115g
Method
1. Place the ground almonds, coffee granules and icing sugar in a food processor and process for
15 seconds. Sift the mixture into a bowl.
2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in
the caster sugar to make a firm, glossy meringue. Whisk in the vanilla extract.
3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.
When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixtureuntil it forms a shiny batter with a thick, ribbon-like consistency.
4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.
5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work
surface to remove large air bubbles.
6. Lightly crush the sugar crystals and sprinkle over the macaroons.
7. Leave at room temperature for 30 minutes while you preheat an oven to 160C.
8. Bake in the preheated oven for 10-15 minutes.
9. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool
completely.
10. To make the filling, melt the coffee granules in the boiling water and beat with the butter and
vanilla extract in a bowl until fluffy. Gradually beat in the icing sugar until smooth and
creamy. Use to sandwich pairs of macaroons together.
Note As an alternative filling you can mix full fat soft cheese with a little icing sugar and
flavour with vanilla or coffee essence.
-
8/3/2019 Biscuits - Macarrons
6/11
Lemon Macaroons
Ground almonds 75g
Icing sugar 115g
Egg whites 2Caster sugar 50g
Lemon zest finely grated
Yellow food colouring As required
Filling
Mascarpone cheese 115g
Lemon zest finely grated
Lemon juice 1tsp
Lemon curd 4tbsp
Method
1. Place the ground almonds and icing sugar in a food
processor and process for 15 seconds. Sift the
mixture into a bowl.
2. Place the egg whites in a large bowl and whisk
until holding a soft peak. Gradually whisk in the
caster sugar to make a firm, glossy meringue.
Whisk in the lemon rind and enough foodcolouring to give a brightsih yellow colour.
3. Using a spatula or metal spoon fold the almond
mixture into the meringue one third at a time.
When all the dry ingredients are thoroughly
incorporated, continue to cut and fold the mixture
until it forms a shiny batter with a thick, ribbon-
like consistency.
4. Pour the mixture into a piping bag fitted with a
1cm plain nozzle.
5. Pipe 32 small rounds onto a prepared baking sheet.
Tap the baking sheet firmly onto a work surface toremove large air bubbles.
6. Leave at room temperature for 30 minutes while
you preheat an oven to 160C.
7. Bake in the preheated oven for 10-15 minutes.
8. Cool for 10 minutes, then carefully peel the
macaroons off the baking paper. Leave to cool completely.
9. To make the filling beat the mascarpone and lemon rind and juice together until smooth.
Spread the lemon curd over half the macaroons and the mascarpone mixture over the other
half.
Note As an alternative filling you can use a lemon butter icing.
-
8/3/2019 Biscuits - Macarrons
7/11
Hazelnut Chocolate Macaroons
Ground almonds 50g
Hazelnuts finely ground 25gIcing sugar 115g
Egg whites 2
Caster sugar 50g
Hazelnuts chopped 2tbsp
Filling
Nutella chocolate spread 6tbsp
Method
1. Place the ground almonds, ground hazelnuts and icing sugar in a food processor and process
for 15 seconds. Sift the mixture into a bowl.
2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in
the caster sugar to make a firm, glossy meringue.
3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.
When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture
until it forms a shiny batter with a thick, ribbon-like consistency.
4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.
5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work
surface to remove large air bubbles.6. Sprinkle a few of the chopped hazelnuts in the centre of each macaroon.
7. Leave at room temperature for 30 minutes while you preheat an oven to 160C.
8. Bake in the preheated oven for 10-15 minutes.
9. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool
completely.
10. To fill sandwich the pairs of macaroons together with the nutella.
Note Always toast and peel the hazelnuts before using them.
-
8/3/2019 Biscuits - Macarrons
8/11
Saffron and Cardamom Macaroons
Ground almonds 75g
Icing sugar 115g
Egg whites 2Saffron powder tsp
Caster sugar 50g
Saffron strands to decorate As required
Yellow food colouring As required
Filling
Unsalted butter softened 55
Cardamom pods 4
Icing sugar 115g
Method
1. Place the ground almonds and icing sugar in a food processor and process for 15 seconds.
Sift the mixture into a bowl.
2. Place the egg whites in a large bowl and whisk with the saffron powder until holding a soft
peak. Gradually whisk in the caster sugar to make a firm, glossy meringue. Whisk in enough
food colouring to give a yellow colour.
3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.
When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixtureuntil it forms a shiny batter with a thick, ribbon-like consistency.
4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.
5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work
surface to remove large air bubbles.
6. Sprinkle a few strands of saffron on the top of half the macaroons.
7. Leave at room temperature for 30 minutes while you preheat an oven to 160C.
8. Bake in the preheated oven for 10-15 minutes.
9. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool
completely.
10. To make the filling remove the seeds from the cardamom pods and crush well in a pestle and
mortar. Beat the butter and crushed cardamom seeds in a bowl until pale and fluffy.Gradually beat in the icing sugar until smooth and creamy. Use to sandwich pairs of
macaroons together.
-
8/3/2019 Biscuits - Macarrons
9/11
Chocolate Ginger Macaroons
Ground almonds 75g
Icing sugar 115g
Ground ginger 1tspEgg whites 2
Caster sugar 50g
Filling
Unsalted butter (softened) 55g
Stem ginger syrup 1tbsp
Chocolate dark chopped 85g
Double cream 60ml
Stem ginger finely chopped 1 piece
Method
1. Place the ground almonds, ground ginger and icing sugar in a food processor and process for
15 seconds. Sift the mixture into a bowl.
2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in
the caster sugar to make a firm, glossy meringue. Whisk in the vanilla extract.
3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.
When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture
until it forms a shiny batter with a thick, ribbon-like consistency.4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.
5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work
surface to remove large air bubbles.
6. Leave at room temperature for 30
minutes while you preheat an oven
to 160C.
7. Bake in the preheated oven for 10-
15 minutes.
8. Cool for 10 minutes, then carefully
peel the macaroons off the baking
paper. Leave to cool completely.9. To make the filling, melt the
butter, ginger syrup and chocolate
in a heatproof bowl set over a pan
of simmering water. Remove from
the heat and stir in the cream and
stem ginger. Cool, stirring
occasionally. Use to sandwich
pairs of macaroons together.
-
8/3/2019 Biscuits - Macarrons
10/11
Peanut Butter and Jam Macaroons
Ground almonds 50g
Peanuts 25g
Icing sugar 115gEgg whites 2
Caster sugar 50g
Salted peanuts finely chopped 1tbsp
Filling
Peanut butter 4tbsp
Seedless raspberry jam 2tbsp
Method
1. Lightly roast the peanuts; cool and grind.
2. Place the ground almonds, ground peanuts and icing sugar in a food processor and process for
15 seconds. Sift the mixture into a bowl.
3. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in
the caster sugar to make a firm, glossy meringue.
4. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.
When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture
until it forms a shiny batter with a thick, ribbon-like consistency.
5. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.
6. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a worksurface to remove large air bubbles.
7. Sprinkle a little of the chopped salted peanuts on top of each macaroon.
8. Leave at room temperature for 30 minutes while you preheat an oven to 160C.
9. Bake in the preheated oven for 10-15 minutes.
10. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool
completely.
11. To fill, spread half the macaroons with peanut butter and the other half with raspberry jam and
sandwich together using one of each..
-
8/3/2019 Biscuits - Macarrons
11/11
Mint Chocolate Macaroons
Ground almonds 50g
Icing sugar 115gEgg whites 2
Caster sugar 50g
Peppermint extract 1tsp
Green food colouring As required
Chocolate sprinkles 2tbsp
Filling
Butter softened 55g
Icing sugar 55gMilk chocolate melted 55g
Method
1. Place the ground almonds and icing sugar in a food processor and process for 15 seconds.
Sift the mixture into a bowl.
2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in
the caster sugar to make a firm, glossy meringue. Whi8ck in the peppermint extract and just
enough green food colouring to give a good green colour
3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture
until it forms a shiny batter with a thick, ribbon-like consistency.
4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.
5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work
surface to remove large air bubbles.
6. Sprinkle a little of the chocolate sprinkles on the top of each macaroon.
7. Leave at room temperature for 30 minutes while you preheat an oven to 160C.
8. Bake in the preheated oven for 10-15 minutes.
9. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool
completely.
10. To make the filling, beat the butter until pale and fluffy. Sift in the icing sugar and beatthoroughly until smooth and creamy, then,
making sure the chocolate is cooled but not
set, fold in the melted chocolate. Use to
sandwich pairs of macaroons together.