For the 6 months I have been suffering from an obsession with macarons. And particularly an obsession with getting the perfect macarons. In my last post I had to cunningly (or perhaps not so cunningly :p) disguise the fact that the macaron shells were not perfectly smooth, but this time I was delighted that there was no need.
350g icing sugar
250g ground almonds
215g egg whites
150g caster sugar
Half teaspoon gel food colouring of your choice
Preheat the oven to 160c.
- Whisk the egg whites until semi whipped, add 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture.
- Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.
- Incorporate the dry ingredients and the food colouring into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.
- Fill a piping bag with the macaron mix and pipe the macarons onto a lined baking tray. Leave the macarons to dry for at least 20mins at room temperature and then bake in the preheated oven for 10-15mins.
- Once cooled remove the shells from the baking paper and pipe filling onto half of the shells before topping with another shell.
- Cream the butter and then mix in the icing sugar.
- Add the white chocolate and the lemon juice to taste.
- Mix well.