Macarons or macaroons are tricky little morsels of very sweet meringue like cookies usually with our favourite fillings. People who have very sweet tooth will love these. I have tried making them twice before getting something that resembles feet. The first time was a total failure because no feet at all! These photos showed the much better batch. After piping the macarons on to the baking tray, you have to leave it in a cool place to dry out the surface before baking at very low heat.
See the feet? :D
The ingredients needed are very few for this basic macarons. I used the french meringue method.
This recipe is adapted from The Flavours magazine:-
For the shell:
150g icing sugar
100g Almond meal
75g egg white
30g caster sugar
In a blender, process the icing sugar and ground almonds until fine. Then sieve and put aside.
Using a stand mixer, whip the egg white on medium to high speed, adding the sugar gradually until stiff peaksform.
With a spatula, fold in the sifted icing sugar/ground almonds until you get a slightly soft mass, Fill a piping bag with the mixture and pipe out circles of about 3-4 cm diameter on a silicon mat or silicon paper-lined baking tray. Set aside for 10 minutes to allow the shells to dry slightly. I left it near the air condition to speed up the drying.
Bake at 155 degC for 12 to 15 minutes, depending on your oven heat - half way through the baking time, open the oven door slightly to allow steam to escape then close and continue baking.
Lemon curd filling:-
Juice of 1.5 lemon
75g caster sugar
20g corn starch
75g butter, cubed
Place all ingredients except butter in a sauce pan and cook over a over moderate heat until thickened. Remove from heat and stir in the cubed butter slowly until combined and smooth. Strain into a bowl and cover with a plastic film and chill before use.
These little sophisticated cookies have a contracting crispy upper crust and melting centre...heaven for those with very sweet tooth, otherwise don't bother to make these!