Last week my sister and I learn how to make Macarons at On Patisserie owned by award-winning chef: Loretta Liu. Macarons are made from egg white, ground almonds and sugar – delicate and totally delicious but really difficult to make.
We started off making the macarons which are french meringue. You need to:
- Separate eggs three days ahead and leave the egg white in the fridge
- Whisk egg whites (at room temp) for about a minute and add 95g caster sugar gradually for another 3-4 minutes till it’s very stiff
- Sift 170g ground almond and 260g icing sugar. You can add colour gel here
- Fold in the merengue into the dry ingredients using circular movements until it’s all mixed in
- Transfer the mixture into a piping bag and pipe out 4.5cm diameter circles on a silicon mat. Leave until the skin dries (20 minutes)
- Bake at 160 C for ten minutes and when ready take out the baking tray. Leave till cool and scrape off.
- Add 200g of dark chocolate into a pan
- Heat 190g of whipping cream in a saucepan – stir occasionally and add 50g of unsalted butter
- Add chocolate and leave to cool
- Once cooled, add to the shells of the macaron.
Have fun making the macarons and more importantly enjoy eating them.