Macarons (Macaroons)

French Meringue Method

140g egg whites
180g caster sugar
160g ground almonds
160g icing sugar

Whisk the egg whites just until no liquid remains. Add half of the granulated sugar and whisk on high until peaks form. Whisk in the remaining sugar until the sugar is dissolved and the meringue is thick and glossy.

Sieve the ground almonds and icing sugar together into a bowl. Fold in the French meringue until the mixture is smooth and oozing.

Pipe into rounds about 1-2 inches diameter onto a non-stick mat (such as a silpat) placed on a quality baking tray. At this point, set your oven to 140 - 160 degrees Celcius (conventional, not fan).

 

Italian Meringue Method

This is probably the more traditional way to make meringues. However, I did run into a few problems when it came to baking them...

The following recipe is taken from Loraine Pascal. She has her oven set to 170 degrees Celcius, leaving the oven door slightly ajar. Personally, I think this is too hot for the macarons. The outside would surely be burnt before the inside is cooked through. I set my oven somewhere between 140 - 160 degrees Celcius (closer to 150)

125g ground almonds
125g icing sugar
90g egg whites
110g caster sugar
2tbsp water
food colouring if desired