Macaron making class

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:

  1. Separate eggs three days ahead and leave the egg white in the fridge
  2. 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
  3. Sift 170g ground almond and 260g icing sugar. You can add colour gel here
  4. Fold in the merengue into the dry ingredients using circular movements until it’s all mixed in
  5. 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)
  6. Bake at 160 C for ten minutes and when ready take out the baking tray. Leave till cool and scrape off.
Chocolate ganache:
  1. Add 200g of dark chocolate into a pan
  2. Heat 190g of whipping cream in a saucepan – stir occasionally and add 50g of unsalted butter
  3. Add chocolate and leave to cool
  4. Once cooled, add to the shells of the macaron.

Have fun making the macarons and more importantly enjoy eating them.

 


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