I need to be honest with you: this was actually my second batch of springtime macarons. Let’s just say that the first ones were ‘unorthodox’. Not that they didn’t taste nice, but they had mutated into a kind of almond monster. By slightly altering my recipe, I managed to make these, which are much closer to what macarons should look like (although don’t ask me about the cracks in the middle, I have no idea how that happened). If you’ve had any of your own cake disasters, I’d love to hear about them and please share your pictures as well. As for the flavours, spring inspired me to go for floral notes. The pink macarons are lavender and rose while the green ones are green tea and jasmine. The recipe below is for plain macarons, allowing you to flavour them however you want.
To make 14 macarons, you need:
- 90 g ground almonds (if using cocoa powder, green tea powder or any other dry ingredient, use 75 g of ground almonds and 15 g of your chosen dry flavouring)
- 100 g icing sugar
- 2 egg whites
- 170 g caster sugar
- 1/2 tsp flavouring essence of your choice, if using (rose, vanilla, jasmine, coconut...)
- 4 drops of food colouring, if using
- Sieve together the ground almonds, dry ingredient (if using) and icing sugar in a bowl. Add 1 egg white, the flavouring and colouring of your choice and mix until homogeneous.
- Separately, melt together the caster sugar and 25 ml of water in a microwave for 1 minute on the highest setting.
- Whisk the remaining egg white until frothy. Continue whisking while pouring in the melted sugar until the egg white becomes shiny and thick, a bit like a meringue mixture.
- Fold together the warm meringue and almond mixture.
- Line a baking tray with baking paper. Transfer the macaron dough to a piping bag and draw approximately 28 circles, 4 cm diameter, on the paper, making sure they are not too close to each other.
- Leave the macarons to dry at room temperature for at least 20 minutes so they form a 'skin'. During that time, pre-heat the oven to 180°C.
- Bake for around 10 minutes but keep a close eye on them to make sure they don't burn.
The filling is totally up to you. You can whip some double cream with a bit of icing sugar and any flavouring and/or colouring you want, you can use jam or make a ganache as explained in my previous recipe.
For the pink macarons, I made a lavender biscuit by using some lavender sugar while the filling was made from whipped cream and rose water. The green macarons were a green tea biscuit and white chocolate and jasmine ganache.