How To Make French Macarons
Old school baking with style
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Let’s make macarons!
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Let the syrup heat up to 110 Celsius
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Continue to heat the syrup, while whisking the first lot of egg whites with the cream of tartar
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As soon as the syrup reaches 118 Celsius, pour it slowly and carefully into the whisked egg whites
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Whisk until it cools to 35 Celsius, then add colour
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Mix together the almond meal and icing sugar (tant pour tant) and the remaining egg whites
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Add some of the Italian meringue
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Then add the remaining meringue
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Use the dough scraper to fold over the batter until it’s smooth and glossy. Don’t overwork it though
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Because I’m useless at filling piping bags!
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Pour in the batter
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Twist the bag to seal....and my little tip for resting the piping bag!
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Piping the shells. Squeeze, release and twist
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Squeeze, release, twist, repeat....
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Tap out the air bubbles (but protect your bench first!)
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Bake at 150 Celsius for 5 minutes, then reduce to 140 for another 10 minutes
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Carefully transfer the silpat mat onto a cool surface
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Perfect round shells, with pretty little feet
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Remove from the mats and place into pairs
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Ready to be filled. I’ve used my homemade salted caramel, but you can use store bought or ganache...
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All done! They will soften over the next 24 hrs. Keep refrigerated for 3 days or frozen 3 months
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Find the full recipe on the blog