Macaron madness

IMG_6090 Yes, you read that right …. Remember when I tried to make macarons for the first time?  And remember when I said I was going to try and perfect the recipe? Well the BBB household has been filled with all things egg whites, almond meal and sugar over the past week. Unfortunately my second, third and fourth attempts at making macarons were not so successful. Think flat and cracked….ugh That was, until the other night. IMG_6105IMG_6110IMG_6149  Feeling rather exasperated by the whole thing I was ready to give up. But with 3 final egg whites ageing in the fridge I figured ‘what the hell’. One more attempt cant hurt. IMG_6065 And thankfully, for my baking sanity, they worked! Prepare for photo overload….you have been warned. Flours were divided… IMG_5996 Ground…. IMG_5997 And sifted…  IMG_5998 Egg whites and sugar were whipped…  IMG_6000 And a macaronage was made…  IMG_6001 Macarons were piped…  IMG_6002 (hehe yes I need to work on my consistency skills….) Baked… IMG_6021 And filled… IMG_6043 And voila…. IMG_6068 macarons brought to life. IMG_6062 Filled with lemon curd butter cream…  IMG_6063   IMG_6066 So delicate…   IMG_6084    IMG_6078 So tasty… IMG_6132      And the signature feature??? IMG_6121 Feet! IMG_6135 It was the lemon buttercream, however, that took these macarons from fine to fab! IMG_6088 It had the just the right level of citrus and sweetness… IMG_6089    To provide for the perfect bite sized sweet treat. IMG_6118 Sigh – I really don’t see these lasting in our house too long! I suggest you make a batch of these… IMG_6112 ASAP! Lemon curd macarons

  • 90g egg whites (left in the fridge to age for 2 days, then brought to room temperature)
  • 200g icing sugar
  • 110g ground almonds
  • 30g caster sugar
  • 1tsp yellow food colouring
  • 2tbs lemon curd
  • 1/2 cup icing sugar
  • 5og butter, softened
  1. Process icing sugar and ground almonds in a food processor until fine. Sift twice, and set aside.
  2. Whisk egg whites until foamy. Slowly add caster sugar until it forms peaks – the consistency of shaving cream. Stir through food colouring.
  3. Add the dry almond mixture, and fold gently to combine. Don’t overmix.
  4. Pipe rounds onto a tray lined with baking paper, keeping 2 cm apart.
  5. Tap the tray against the bench once to remove air bubbles.
  6. Sit for 1 hour, until the rounds form ‘shells’ and feel dry when lightly touched.
  7. Preheat oven to 150C. Bake for 14-16 minutes.
  8. Remove from oven, allow to cool on tray then transfer to a wire rack.
  9. Meanwhile, beat the icing sugar, lemon curd and butter until smooth. Pipe onto a macaron, then top with another.

What about you? Any suggestions for a macaron flavour? Yup I think I am addicted 😉 Happy Baking 🙂

26 thoughts on “Macaron madness

  1. They look AMAZING. Lemon is my favourite so this would be my absolute favourite, or maybe tiramisu with sugar coated nuts would be…..

  2. fantastic effort 🙂 I have recently attempted 'macaronage' on a few occasions, and there is no greater pride than seeing their little feet grow!

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