Basic Macaron Shells

Introductory paragraph to recipe

 

  • EQUIPMENT
  • INGREDIENTS
  • METHOD
  • BUY THE KIT

• Food processor
• Mixing bowl

• Sieve
• Spatula
• Stand mixer with whisk Attachment
• Small saucepan
• Food thermometer
• Piping bag
• Round piping nozzle (Jem 1R)
• Baking sheet
• Greaseproof paper
• Macaron templates (optional)

• 190g Ground almonds
• 205g Icing sugar
• 144g Egg whites (into two)
• 1 tsp Food colouring paste
• 190g Sugar
• 60ml Water

1.

In a food processor, blitz ground almonds and icing sugar together, until breadcrumb consistency. Pass through a fine sieve to ensure no skins or lumpy bits.

2.

Pour one portion of egg whites and the food colouring into the almond mixture, and incorporate until you reach a paste consistency.

3.

In a pot, combine sugar and water and heat until 118°C.

4.

When the sugar syrup is nearly at temperature (about 115°C), begin to whip the remaining egg whites, in a clean bowl, until bubble bath consistency.

5.

While the mixer is on, slowly pour the sugar syrup down the side of the bowl. Be careful not to pour the sugar directly onto the whisk as it is hot and may splash out.

6.

Keep whisking until the meringue has dropped in temperature. It should be about body temperature, and you can test this by touching the bottom of the bowl or sticking a finger in.

7.

Keep whisking until the meringue has dropped in temperature. It should be about body temperature, and you can test this by touching the bottom of the bowl or sticking a finger in.

8.

Transfer into a piping bag with a round nozzle. When piping, hold the bag vertically to ensure even distribution. Leave a couple of inches between each shell.

9.

Tap the tray against the worktop to pop air bubbles. You may also want to use a toothpick here.

10.

Pre-heat the oven to 175°C.

11.

Leave your shells to rest for at least 30 minutes, until it is no longer tacky

12.

Bake for 10 – 12 minutes, or until the top feels like a hard shell.

13.

Let the shells cool completely before filling them.

14.

To fill the shells, use a piping bag with a round nozzle. Hold the bag vertically and squeeze with consistent pressure, to cover the inside of the shell, leaving a couple of millimetres around the edge.

15.

Close your macaron shells by pressing two together, letting the filling come to the edge.

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Everything you need to whip up a batch of amazing Biscoff Cupcakes, complete with additional steps for if you'd like to fill and drizzle your cupcakes.

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