Macarons for beginners
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Take a break with macarons with your coffee or tea
Macarons has started to become a very trendy accompaniment when drinking coffee (in Swedish called taking a "fika") here in Sweden. The macaron is originally a french invention made with whipped egg whites and almond flour. Every macaron is made by two equal cookies, and between them you put a butter cream or as in this recipe a mixture of raspberry and white chocolate.
The macaron is supposed to be small and very sweet and I have also heard that the perfect macaron has the same sort of texture on both the egg white cookie-and the mixture in between. Also, macarons often come in many different colours.The colour is there for the looks, and represents the flavour as it usually does in eatable things. As you can see in the picture below, I used a blue colouring in my Macarons since they are flavoured with blueberry and raspberry.
I'm a beginner making macarons and therefor I want to give you a heads up on what you can expect. Believe me it is a difficult and advanced recipe when you make them for the first time. It is also not something you make just like that. You will need some time on your hands for this.
Along the way I realized that I did not whip the egg-whites enough and the cookies flowed out a little. In the picture below you can see that this may not be the most beautiful macarons ever made, but I was happy with the result since it being my first time making them. I guess that after a while you will get the hang of it! The judges, my man and a friend of his, was eager for more, so I guess it was not tasting as bad as it looks :)
Good luck with your baking!
Cook Time
Ingredients
- 110 grams Almond flour
- 3 Eggwhites
- 2 tablespoons sugar
- 2 cups icing sugar
- 50 grams berries, Defrosted
- 125 grams White chocolate, Chopped
- 2 Tablespoons Cream
- Colouring (Optional)
Instructions
- Mix the berries smooth and boil them up with the cream. It should not boil hard, take the pan of directly when the boiling has started.
- Add the chopped white chocolate and stir until it is a smooth mixture. Add some coloring if you want to!
- Put it in the fridge until it sets a little bit and becomes thicker and easier to handle. (About an hour)
- Mix eggwhites and sugar in a clean and dry bowl. Whip until fluffy. (when you can turn the bowl upsidedown, without the mix pouring out, it's done!)
- Add the flour, icing sugar and some colouring (if you like). Turn it slowly till it's mixed and if it's to thick you can turn it a little bit more.
- Use something to put out the mixture on some greaseproof paper on a baking tin. Make the cookies the size of about 2 cm.
- Let the cookies set for about 30 minutes while turning on the oven to 125 degrees (257 F). This is supposed to give the top a round and whole looking surface, because the mixture dries a bit before going in the oven.
- Bake the cookies for 20 minutes. The let them cool of til they come of the paper. If you have trouble with them sticking to the paper, put the whole paper in the freezer for a while, and then use a knife or a spade for help and they will come of.
- Pair your cookies two and two and put your berry and chocolate cream between.
- Invite a friend over for a "fika" with coffee and macarons!
