Serves 4 to 6 persons:
- 100 g egg whites
- 125 g almond meal
- 225 g icing sugar
- 25 g caster sugar
- 1/4 tsp cream of tartar
- a few drops red colouring
Then you have to chose your flavor :
- for Chocolate flavor = 15 g cocoa powder Van Houten
- for coffee flavor = 1 tspoon coffe extract
- for vanilla flavor = 1 tspoon vanilla essence
- for fruit / berry flavour = 1 tspoon fruit / berry extract…
- one original version : 1 tspoon rum or fortified wine
- Preheat oven to 150°C.
- Line 2 baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
- Grind together the powdered sugar with the almond powder and cocoa. Use a blender or food processor since almond meal that you buy isn't quite fine enough.
- Beat the egg whites with the cream of tartar until they begin to rise and hold their shape. While whipping, beat in the caster sugar until very stiff and firm.
- Carefully fold the dry ingredients into the beaten egg whites using a flexible rubber spatula. When the mixture is just smooth and shiny stop folding and transfer the batter into the pastry bag.
- Pipe the batter on the baking sheets (previoulsy covered with parchment paper) in 4cm circles evenly spaced 3 cm apart.
- Rap the baking sheet a few times firmly on the countertop to flatten the macaroons, then bake them for 12-15 minutes.
- Let cool before removing from baking sheet.
Macarons can be eaten this way or filled. If you wish to fill them,
prepare the filling while they are cooling down.
- for fruit / berry ones, I suggest to simply spread a little marmelade
- for coffee or chocolate ones, I suggest to prepare a "ganache"
(sort of cream) ; in this case, simply boil 3 Tbspoons double cream
with some flavouring (1 oz plain black chocolate, 1 tspoon coffee
extract, etc….) ; just taste your cream and adjust flavouring….
Whatever your chosed flovour(s), sandwich 2 macarons together
with their fillings.