Macarons or macaroons?
That is the question…but what’s in a name?
To my understanding ‘macarons’ is the correct term but the book that we used is actually titled “Macaroons” so…yes.
That is where the recipe comes from, by Angela Drake, only the pictures are mine.
Vanilla Macaroons
Makes 16
75g ground almonds
115g icing sugar
2 large egg whites
50g caster sugar
1/2 tsp vanilla extract
Filling
55g unsalted butter, softened
1/2 tsp vanilla extract
115g icing sugar, sifted
Place the ground almonds and icing sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line two baking sheets with baking paper.
Place the egg whites in a large bowl and whisk until holding soft peaks. Gradually whisk in the caster sugar to make a firm, glossy meringue. Whisk in the vanilla extract.
Using a spatula, 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.
Pour the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 32 small rounds onto the prepared baking sheets. Tap the baking sheets firmly onto a work surface to remove air bubbles. Leave at room temperature for 30 minutes. Preheat the oven to 160C.
Bake in the preheated oven for 10-15 minutes. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool completely.
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.
And voilà!
– – – –
Once again, not as hard as everyone keeps saying.
I think they came out a little hat-like because I had the oven high so that it would keep the heat when I opened it but then I forgot to turn it down. That always happens. Also I didn’t have the right nozzle but strangely enough the one macaron that I had to shape with a spoon turned out to be the most perfect.
Still, not bad for our first try and they were still just as delicious and soft and chewy as any other.
Usually when I cook I like to take more photos of the process like over at Serve With Salt but that’s just not how it went down this time. These were very much a spur of the moment experiment.
Attempting polenta gnocchi tonight!
~ Emily