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Preheat the oven to 170/C/325F/Gas 3 and line a large baking tray with baking paper.
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Put the icing sugar, ground almonds and 40g/1½oz egg whites together in a large bowl and mix to a paste.
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Put
the water and caster sugar in a small pan and heat gently to melt the
sugar, then turn up the heat and boil until the mixture starts to go
syrupy and thickens - I don’t use a thermometer but if you prefer to use
one, it should read 115C/239F at this stage.
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Whisk
the remaining 50g/2oz egg whites in a small bowl until medium-stiff
peaks form when the whisk is removed from the bowl, then pour in the
sugar syrup, whisking until the mixture becomes stiff and shiny. For
coloured macaroons, add a few drops of food colouring. Tip this meringue
mixture into the almond paste mixture and stir gently until the becomes
stiff and shiny again.
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Spoon
into the piping bag. Pipe a little mixture under each corner of the
baking paper to stop it sliding around. With the bag held vertically,
pipe 4cm/1½in flat circles onto the lined tray, about 2cm/¾in apart,
twisting the bag after each one. The mixture should be quite loose to
give a smooth finish. The piping will leave a small ‘tip’ on each circle
so, when they’re all piped, give the tray 2–3 slams on a flat surface
to flatten them. At this stage, sprinkle with desiccated coconut if you
want.
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Leave
to stand for 30 minutes to form a skin then bake in the oven for 12–15
minutes with the door slightly ajar until firm. Remove from the oven,
lift the paper off the baking tray and leave the macaroons to cool on
the paper.
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When
cool, sandwich the macaroons together with whipped cream. They can be
kept for a couple of days, if they hang around that long!
I ´ve maked and it´s lokk like this (Alejandro)
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