Once upon a time, I waged my own war with macarons - those sweet meringue-based confections filled with ganache, buttercream or jam, deliciously sandwiched between two cookies. When done right, macarons are mildly moist, and have that melt-in-your-mouth texture. But plenty can go wrong…
I completely understand the frustration that the winner of this week’s #TogetherWellMakeIt round suffered from her numerous attempts to get this rather tricky recipe right. Hopefully, the following recipe and techniques that have consistently worked for me, work for you too.
* Jaffa macarons are orange-flavoured, filled with a dark chocolate ganache. The chocolate filling can have a more pronounced orange flavour if you add ½ tsp orange oil/extract or some zest. Adjust the flavour to your taste!
To change the macaron flavour, I always make the ganache the changeable carrier - you can change up the colour of the macaron shells with any food colouring, just be careful not to go too crazy with the amount, as it can add too much extra liquid to the mixture.
- Process the icing sugar and almond meal in the chopping bowl attachment of the Total Control Hand Blender Pro Set on speed 10, until finely ground.
- Triple sift the mixture into a large bowl.
- Whisk the eggwhite until soft peaks form. If using the Total Control Hand Blender, go for speed 10.
- Gradually add caster sugar,a spoon at a time, whisking continuously until all incorporated and mixture becomes thick and glossy.
- Add food colouring and mix until combined. Speed 2 of the Total Control Hand Blender will suffice.
- Stir in almond mixture in batches until all combined.
- Spoon mixture into a piping bag, cutting the tip to a 1cm opening. Pipe 3cm diameter rounds of mixture onto baking trays, previously lined with baking paper.
- Tap trays on bench to remove any air bubbles. Stand at room temperature for 4-5 hours until a crust begins to form – this is essential for achieving a crunchy crust and glossy surface on your macarons.
- Preheat oven to 140˚C in a fan-forced function. Bake macarons for 10-12 minutes until firm but not coloured. Set aside to cool completely on the trays.
- For the filling, put chocolate and cream into a microwave-safe container and cook for 1 minute or until chocolate is melted. Add the orange juice and stir until combined. Transfer to a piping bag and refrigerate for 10 minutes until slightly thickened.
- Pipe ½ tsp of filling onto the flat side of half the macarons and top with the remaining half.
- Serve and enjoy!
The last round for the #TogetherWellMakeIt competition is a little bit longer than previous ones, so you have extra time to submit your failed recipe. I will recreate your disaster, and you win a $129.95 Total Control Hand Blender Pro Set from Morphy Richards - turning your fail into an epic win. Together we'll make it! Head to Morphy Richards' Facebook or Instagram pages to submit your entry for your chance to win.