One of my closest friends at work welcomed her beautiful baby girl into the world last year. We had a baby shower for her at the office for which we all brought eats and given my slight penchant for sugar, I volunteered myself for sweet treats.
Having recently completed my first successful batch of macarons, following a myriad of failed attempts, I felt that fate was on my side and macarons would be perfect. To me macarons have always been something special and I decided would make the perfect treat for a special occasion The plan: pink macarons. Although history and statistics weren’t on my side, I went ahead anyway. And it paid off!
My (so far) fail proof method is from the Australian Women’s Weekly cookies. Here it is.
- 3 Egg whites
- 2 tbsp Caster sugar
- 200g Icing sugar
- 120g Almond flour
- 2tbsp Icing sugar extra
- Food colouring
White Chocolate Ganache
- 100g White chocolate chopped coarsely
- 2 tbsp Thickened cream
For the Macarons
- Start off making the white chocolate ganache
- Preheat oven to 150?C or 130?C fan-forced.
- Grease oven trays and line with baking paper. To get nicely sized macarons to sandwich together, draw circles on the baking paper as a guide.
- Beat egg whites until soft peaks form. Add sugar and food colouring, beat until sugar dissolves.
- Fold in sifted icing sugar and almond flour in two batches. Your almond flour should reduce in volume after sifting.
- Spoon mixture into a large piping bag fitted with a plain tube. Pipe round about 2cm apart onto baking paper. Tap trays to allow macarons to spread slightly and bring any bubbles to the surface.
- Dust with sifted icing sugar and stand for 15 minutes.
- Bake macarons for about 20 minutes. Allow to stand for 5 minutes. Transfer to wire rack to cool.
- Sandwich macaron shells together with ganache.
For the Ganache
- Stir chocolate and cream in a double boiler until smooth.
- Cover and refrigerate until mixture is spreadable.