As you may have noticed, today is Friday and I have decided to share a recipe with you all...
You may have guessed it already, Macaroons.
The shells I am making are just plain so you add your own twist to them, but I have decided to put in a caramel filling, specifically Dulce de Leche filling ( I am pretty sure that's what it is called). So lets get started:
INGREDIENTS and EQUIPTMENT- for the macaroon shells
- 4 Egg Whites
- 1/4 cup of Castor Sugar
- Food Colouring of your choice
- 200g of Almond Meal
- 1/2 cups of Icing Sugar
- Pinch of Salt
- 1/2 tea spoon of Vanilla Essence
- Large Bowl
- 2 Trays
- Baking Paper
- Electric Mixer
- Measuring Cups
- Large Cup
- Stay sanitary and pull back long hair (I'm sure you daont want to pull it out of your macaroon) and wash your hands!
- Pre-Heat oven to 160 degrees Celsius
- Separate your eggs, egg whites in a large bowl and yolks in a smaller bowl ( my dog likes them mixed with his biscuits or you could make custard...)
4. Whisk with an electric mixer on high, gradually adding in the castor sugar, until eggs become stiff and can form white peaks. If your game enough try and hold it upside down above your head. At this point mix in your choice of colour to the egg whites- you can use the electric mixure for a few sweconds and it should be done or fold in with a spatula
If you can't tell, that last photo is me holding the egg whites that where turned pink, upside- down without them falling out. I was so proud, they always fall/spill when I try this.
5. Mix your almond meal, icing sugar and salt, the sieve it into your egg whites. Mixcarefully with a spatula.
6. Prepare trays by placing a sheet of baking paper on them and just to be sure, lightly spray them with some oil.
7. Fill your piping bag with the mixture. To do this I put the bag in a huge cup and fold the edges over the rim so it looks like this...
It is heaps easier, then just scoop the mixture into the bag, twist the end and if you want these pegs can keep it closed so it doesn't come out the top. Cut the bag about 1cm from the tip.
8. Pipe onto the trays so they are about 3cm in diameter, make sure you space them out a bit so they have some room to grow if they need.
9.If There are little peaks on you soon to be shells you can dip your fingers in water then smooth them over.
10. Let them sit for about an hour before you put them in the oven.
bake them for 30 minutes and then let them cool completely before you fill them.
11. Once cool, take a small spoon of filling and put it on one shell, squish another half on top and TAH DAH, A MACAROON!
Hope you enjoyed it, I think you will find this a little more detailed than my last recipe post. They may not be the prettiest but they taste good :)
MY next post might be the recipe for the Dulce de Leche filling, it is so simple, OR a list of some great up and coming Aussie bands I have been stumbling upon on YouTube and Instagram.
P.S I have 250 followers on Bloglovin' , 45 followers on Instagram and 19 on Pinterest, YAY THANK YOU ALL SO MUCH!
Also Happy Birthday Ashton.
Have a lovely day/night
Mads xx :)