Classic French Macaroons (Macarons) - Delicious Magazine recipe

Fabulously famous French macaroons, or macarons, those elegant little pastel-coloured naughtinesses are the  fancy of the moment.   So I thought I'd have a go, and see what all the fuss is about!  This was my first attempt.  Good points:  The macarons have a good "foot" - that little bubbly section at the base.  They are also more or less even, and the colour and flavour - rose - worked well.  Bad point - the little tails on the top. Classic French macarons have flat shells.   Having looked at many pages on the internet, with conflicting instructions, I think that the answer is to fold the mixture more thoroughly, so that it is more slippery.  However, not too far or they won't rise.  Oh, for heaven's sake!  Back to my original mantra:  the mistakes taste just as good.    Anyway, I took these to a TA evening and they were hoovered up, which says it all.   The recipe below is from Delicious Magazine and, like all their recipes, works well.  One of their cook's tips is to try not to eat them for a day or two, as they crisp up outside but are soft inside - not always possible!  

Rose Flavour Classic French Macaroons

French Macaroons

3 egg whites (preferably ones that have been separated for 3-4 days)

6oz/175g icing sugar

4½ oz/125g ground almonds

2½ oz/75g caster sugar

Food colouring (I used Dr Oetker’s tubes of colour – much the best)

Flavouring essence (I used rose, but you could use anything!)

Filling:

5oz/150g softened butter

2½ oz/75g icing sugar

(colour and flavour as above)

Preheat the oven to 160 degC.  Line 2 baking sheets with silicone paper/parchment.

In a food processor, blitz the almonds and the icing sugar to a fine mix, then sieve out any remaining lumps.   Whisk the egg white until the soft peaks stage, then gradually whisk in the caster sugar until it is thick (so if you put some on your finger, the meringue sticks out like a bird’s beak or “bec d’oiseau – these are French, after all!).   The meringue should be glossy.   Add the colouring and flavouring – both to taste – and fold in.   Then fold in half the almond/icing sugar and mix well.  Then the final half.   This bit is counter-intuitive, but you have to fold and cut the mixture with a spatula until it is shiny, and drops like a ribbon if you lift it up on the spatula.  Put into a piping bag with a ½”/1cm nozzle – I usually fold the bag over a jug which keeps it open while you are scooping the mixture into it.    

Pipe small dollops of mixture, about 1 ½”/3cm in diameter, trying not to leave huge tails of mixture (I know, easier said than done!).    Give the baking sheet a sharp tap on the work top to help the macaroons to settle and give them a good foot.  Now leave them to stand for about 30 minutes, as this stops them from cracking in the oven.   Bake for 15 minutes.   Allow to cool on the parchment. 

Beat the filling ingredients together until smooth, adding flavouring and colour.   Sandwich the macaroons together.   Now the most difficult bit of all – if you can, wait for a day or two before eating them, as they will then achieve the classic texture – soft inside and crisp outside.    Makes about 20 or so (completed).