It’s not easy to find a good brownie recipe and its sure not easy to find a good macaron recipe. Macarons, so wonderful to eat, so frustrating to make. Here is a recipe I tried:
- 175 g icing sugar
- 125 g ground almonds
- 3 large egg whites
- 75 g caster sugar
- For the filling: anything you like from jam to chocolate ganache
Preheat the oven to 160°C/fan140°C/gas 3. Using a fine sieve, sift icing sugar and almonds, pushing through with a wooden spoon.
In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. Stir meringue into almond mixture. Add colour or flavour.
Leave to rest for one hour so the crust gets formed! This is the famous ”macaronnage” phase and should not be skipped!! I only left them to rest for 15 min and I didn’t get the nice double crust.
Bake the macarons, for 20 minutes or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill. Spread the macarons with your filling (I choose raspberry) and serve.