These little treats often get bad press about being too difficult to make. Sure, they’re not as easy as blueberry pancakes, but they’re not as complex as a 12-tier red velvet cake too. So if you want your own home baked bite-sized morsels of delight, here’s an easy recipe you can follow:
- 1 cup icing sugar
- 1 cup ground almonds or cashews
- 2 egg whites
- ¼ cup fine sugar
For the filling:
- 150g / 1 ½ cups unsalted butter, softened
- 75 g / 2/3 cup icing / powder sugar
Remember this is just the basic recipe. You can change the color and flavor by adding a pinch of food color to the batter, drops of artificial flavoring like strawberry, honey, pistacchio, moccha, Or better yet, you can substitute the ground almonds/cashews for an ingredient you prefer like chocolate, ube, peanut butter, strawberry, blueberry, pistacchio, etc.
- After you preheat the oven to 160 °C (140 °C for fan ovens), sieve the icing sugar, followed by the ground almonds, into a large mixing bowl and carefully mix together.
- In a separate bowl whisk the egg whites and salt until they form soft peaks. Add the fine sugar gradually.Don’t worry if the mixture gets too limp or loose, you’re doing it right.
- Using a piping bag with a 1cm nozzle, fill with the macaron mixture. Place a paper template onto a baking sheet and pipe small blobs unto the sheet. Remember that your blobs should be smaller than a coin to allow the mixture to settle and flatten
- Lightly tap the baking sheet to further flatten the blobs and get rid of air bubbles. Let this dry for around 20-30 minutes.
- Bake these for 7-8 minutes, alternately opening the oven door to release steam. Cook for another 7 minutes or until the macarons are firm and slightly larger.
- Let these cool in a cake rack. Don’t attempt to remove them until completely cooled, otherwise you’ll risk breaking them.
For the filling:
- Beat the softened butter until it becomes fluffy then gradually add the icing sugar. It is at this point that you can add artificial flavorings or crushed ingredients to fill your macarons.
- Place about a penny-sized blob of filling on one side of a macaroon and sandwich this with another. Gently twist to make your macaron sandwich secure.
You can serve these immediately and enjoy with tea OR you can refrigerate them for 12-15 hours (that is if you can resist them).