By Lucy Dore
I love macarons! They are yummy and playful, but not for the faint hearted to make. Read on to find out how to make them with a tried and tested recipe.
For two years my husband ran a macaron business. It would be fair to say I’ve eaten a macaron or hundred in my time. Macarons are not the easiest things to make – but below is my husband’s tried and tested recipe. They are a challenge – but boy o boy are they worth it!
Ingredients to make fairy bread macarons (with vanilla butter cream filling)
- 300g icing pure sugar
- 300g almond meal
- 280g egg whites
- 300g caster sugar
- a few drops of white food colouring
- 75g of water
- 200g unsalted butter, softened
- 200g icing sugar, sifted
- 1 teaspoon of vanilla bean paste
To make the shells, put 140 g of eggwhites in one bowl and 140 g in another.
Pour the water into a small saucepan. Add the caster sugar and gently stir. Place the mixture on the stove and, using a cooking thermometer, stir until the temperature reaches 118°C.
Meanwhile, sift the pure icing sugar and almond meal into a bowl. Make a well in the centre and place 140 g of egg whites in the well. Mix together until combined. Set that bowl aside.
Place the remaining batch of eggwhites into the clean, dry bowl of a mixer. On medium speed stir the egg whites for 3-5 minutes, it should form a firm, glossy meringue mixture. Then slowly run the hot sugar mixture down the side of the bowl so it blends in with the eggwhites.
Take the bowl with the icing sugar and almond mixture and in three lots, gently fold through the meringue mix.
Then, add a few drops of white food colouring.
Fit a piping bag with a 9 mm tube. Fill the bag halfway, and pack the mixture down tight so there are no air bubbles. Line a tray with baking paper. Pipe each shell about the size of a 20-cent piece. Pipe the shells in alternate rows so the air flow on the tray is nice and even. When finished, pick up the tray and lightly tap the base. That will get rid of any excess air.
Now sprinkle the hundreds and thousands onto the shells.
Preheat oven to 135°C (fan forced).
Set the tray aside for about 30 minutes or until a skin forms on the top of the shells. Once they’re touch-dry, put the shells in the oven and bake for 15 minutes.
Remember: Some ovens have hot spots, so you may not to trial the 15 minutes – look for your shells to rise and form ‘feet’ before you remove from the oven.
Make sure the shells are completely cool, before taking them off the paper (you want the base of the macaron to form a skin that comes away from the paper). Now match them up in pairs.
While your shells are cooling, you can make your filling. Place the softed butter in a mixing bowl and using a beating blade on a medium speed, sift in the icing sugar. Add in the vanilla paste. Mix until the ingredients are combined and you have soft butter cream.
To assemble, take the vanilla-butter cream and load up a piping bag using a 7 mm tube. Pipe a ball of butter cream, roughly the size of a 20-cent piece, onto half of the shells. Then top with the remaining shells to make a beautiful sandwich.
Put them on a baking tray, cover them with plastic wrap, then leave in the fridge overnight.
We recommend that you keep them in the fridge and take them out, bringing them to room temperature prior to eating (we know its hard to wait – but trust us they will taste awesome!).
If you store them in the fridge, they will last 7 days.