|Most ingredients and equiptment laid out on the table|
|My trusty kitchenaid mixer|
My macaron shells
150g Almond meal
150g Icing sugar
55g egg white
70-150g castor sugar
55g egg white
Mise en place is really important with making macarons and makes cooking them sooooo much easier, so measure everything out before you start!! Sieve the almond meal and icing sugar then combine with the first lot of egg whites. Add the castor sugar and water to a saucepan and heat till 118˚c (This is soft ball stage and seriously, just go out and get a sugar thermometer instead of trying to figure out when it reaches this stage!). This is also the part where you add any colouring of flavourings, by replacing some of the water you're adding with the dye or flavour. I replaced 2.5ml water with peppermint essence.
|sugar syrup in the saucepan with sugar thermometer|
|glossy Italian meringue|
|finished macaron mixture|
|Piping the shells with the mat underneath|
|Crushed candy canes!|
The packet mix was a whole lot easier! It came with 3 packets, 1 was a caramel meringue, 1 was caramel almond mix and the other was the caramel filling.
I found that the packet mix was a little runny and most of my shells stuck to the baking paper. I also preferred the taste of the candy cane ones, but next time I make them I would rather a white chocolate and peppermint ganache (like Zumbos recipe) instead of a buttercream. The macarons I made from scratch are far from perfect looking, but I really enjoy making them, and definitely more than from a packet. The Zumbaron book comes with a whole heap of delicious flavours, and I can't wait to make peach iced tea, and chocolate peanut butter and jelly.
|Candy cane on the left and caramel on the right.|