Macarons

01Method

1. 1

   Heat the oven to 170°C (Gas Mark 5) and line a large baking tray with baking paper.

2. 2

   Combine the icing sugar, ground almonds and the smaller portion of egg whites in a large bowl, stirring until a smooth paste forms.

3. 3

   Place the water and caster sugar in a small saucepan and heat gently until the sugar dissolves, then increase the heat and boil until the syrup thickens and reaches 115°C on a thermometer.

4. 4

   In a separate bowl, whisk the remaining egg whites to medium-stiff peaks. Slowly pour in the hot sugar syrup while continuing to whisk until the meringue is stiff and glossy. If desired, add a few drops of food colouring. Fold the meringue into the almond paste, stirring gently until the batter is smooth and flows off the spatula in a ribbon.

5. 5

   Transfer the batter to a piping bag fitted with a 1 cm round nozzle. Use a small dab of batter under each corner of the baking paper to secure it to the tray. Holding the bag vertically, pipe 4 cm rounds spaced about 2 cm apart, giving the bag a twist after each one.

6. 6

   Firmly tap the tray against the work surface two or three times to flatten any peaks. Sprinkle with desiccated coconut if using, then leave the rounds uncovered for 30 minutes to form a skin. Bake for 12–15 minutes with the oven door slightly ajar, until the shells are set and firm.

7. 7

   Slide the baking paper off the tray onto a wire rack and allow the macaron shells to cool completely before handling.

8. 8

   Once cooled, sandwich pairs of shells together with whipped cream. Store in a cool place and consume within a couple of days.