So I have gona A-Wall on everything and everyone since I started my summer and most likely my permanent job if all goes well 😀 It does take a lot of my time and effort and I consider my Sundays (my only day off) as well deserved and precious! So not only I have to take care of all the boring things that I can’t take care of during the week (bills, rent, food, house cleaning and blablabla) I can also keep busy in other ways 😉
This time round it’s macarons! YAY!
A dear friend of mine is graduating this coming week and I decided to make her not one, not two, but THREE types of macarons as a present:
2) strawberry & white chocolate
So what have I done?
INGREDIENTS: (all of them are the same procedure, the only thing that changes is the icing inside and their colours)
(this quantity makes one batch, how many come out solely depends on how big or small you make them)
60 gr almond flour
100gr icing sugar
50 gr egg white
18 gr sugar
100 gr butter
1 cup icing sugar
For the orange: add 1 orange rind and yellow food colouring
For the chocolate: add 2 tsp of cocoa powder and 4 squares of dark chocolate
For the strawberry and white chocolate: add 50 gr white chocolate and 2tsp strawberry jam and red food colouring
First off, sift thoroughly the icing sugar and the almond flour together in a bowl.
In a separate bowl whisk the eggs whites. When they start peaking, add the sugar a bit at the time until stiff. At this point add any colours you wish. I made them quite contrasting with the icing also just to make them more eye-catching.
Gradually add the almond to the egg whites. Slowly mix it with a spatula with a up and downward motion rather than circular so that the air in the egg white is eliminated from the mixture. Once you combined all the ingredients, pour everything in a piping bag. I put mine inside a tall glass so its easier to handle and cut the end only once all the mix was in the bag, so nothing comes out whilst you are filling it.
Line a tray with parchment and start piping small circles, 1 cm distant from each other at least. When the tray is done, lift it off the table and drop it to the floor a couple of times. This makes all the air bubbles in the macarons come out. You will see if the air has not come out when you bake them as they will just crack and the shell will not be as smooth as expected.
Please warn anyone in the house that you are gonna bash the tray on the floor 😀 my flatmates looked at me as if I were crazy and just said “you Italians are weird” ahahahahahah
Turn the oven on at 150°.
Once all the air is gone, you can place the tray on the table and wait for the shells to harden slightly (10-20 mins depending on how humid it is on the day). To check if they are ready or not, just gently touch the shell: if it sticks to your finger then leave them for another while, if they do not stick then they are ready to be put in the oven for 10-12 mins. (Usually placing one tray at the time right in the middle of the oven is perfect)
Let them cool for a bit and then you can pipe the filling.
I wanted to be a bit creative and also added some sprinkles around them 🙂
It’s advised to put them in the fridge for at least 2-3 days before eating them. I put them in the freezer for a 4 days, 1 day in the fridge and they were good to stay out all morning during the graduation ceremony 🙂
Ciao for now! xox