I have always wanted to Master the skill of making macaroons. I was impressed how well my first try went. This delicate french delight actually looked delightful, delicate and yummy even when created by me.
75g Almonds (almond flour or very fine almonds)
115g icing sugar 2 large egg whites (livingroom temperatur, important)
50g sugar 1/2 teespoon vanilla extract or fresh vanilla corns
Blend icing sugar and almonds, 15 seconds.
Turm it into a bowl.
Whip the egg whites untill you can create fluffy white tops of your mass.
Whip in the sugar, a little at a time. Then the vanilla extract.
Softly fold 1/3 of your almond flour into the mass at a time. Slowly.
You need a blanc thick ‘long’ dough at the end.
Pour the dough into your piping bag. Create 34 small circles (Count to 3 and that worked for me).
Make sure you have space between your circles. Let them now rest for 30minutes.
Meanwhile, heat up the oven at about 155 degrees. Bake the macaroons for 10-15minutes.
Let them rest for 10minutes before you move them to cool.
Create the cream of your choice!
I chose vanilla cream: 250g mascapone 1/2 vanilla pod Icing sugar. Mix it all together and taste!
Now build your macaroons two and two together with cream in the middle (use your piping bag to place the cream nicely). E’Vola!
You can be creative – I added dried strawberries to pimp-up my macaroon. 🙂