Basic Recipe for macaron shell
120g of icing sugar
80g of almond flour
2 egg whites (80g)**
Pinch of salt
60g of castor sugar
1. Mix the icing sugar and almond flour together and sift into a bowl. Set aside.
I like to blitz the icing sugar and almond flour first to get an even finer texture before sifting
2. Whisk egg whites and pinch of salt until stiff peaks.
With the Kitchenaid, I whisk at speed 6 for 3 minutes.
3. Add the castor sugar and food colouring. Mix for another minute or until shiny and glossy.
I mix for another 1 minute at speed 6 until all the colour has incorporated through the mixture.
4. Using a spatula, mix in half of the almond meal mixture to the egg white mixture. Once that has incorporated add the remaining almond meal mixture.
When mixing the first batch, make sure the majority of the flour has mixed through before adding the second half. Also when folding it all through I like to mix around the bowl and then fold it to the middle to flatten and mix the flour through. The mixture should resemble what you may imagine molten lava will look like when done. To check to see if its done, put a tiny bit on a plate and see if the mixture flattens out. If it keeps its shape then it still needs a bit more mixing. If it flattens out and becomes smooth it is done.
5. Using the spatula, place the mixture into a piping bag. Pipe the mixture onto a tray lined with baking paper making sure to leave a bit of space in between the rounds. Let it sit for about half and hour, or until a skin has formed on the outside of the macarons.
To make it easier to put the mixture into the piping bag, I like to use a stick mixer beaker to place the bag into. I also use something to clamp the end of the piping bag so the mixture doesn’t run out the end. Once all the mixture is in, you can then remove the clamp from the end and attach the nozzle.
Also another way to ensure identical circles is to get a bit of baking paper and draw circles on it and then put another layer of baking paper on top of that. That way you have a reference.
You can tell when you have a skin on the macarons when you touch them slightly. If your finger comes off clean it is ready to put in the oven.
6. Place into the oven for approximately 15 minutes on 150 degrees celcius. When they are done they should easily come off the baking paper when nudged a little bit. If they’re stuck, they need a little longer.
The amount of time differs from different ovens and also how big the macarons are.
7. When done, let them cool and assemble with which ever flavour ganache you would like.
** In regards to the egg whites, I like to leave them out for either a few hours or overnight so that some of the moisture can evaoprate. This will ensure that the shells will be firm and not crumble so easily.