A traditional Parisian macarons recipe from the masters at Raymond Blanc Cookery School!
These are best made the day before, then kept in the fridge in an airtight container. Be careful not to squash them as they are very fragile...
Traditional Parisian Macarons
Serves: 30 max
Preparation Time: 30 min
Cooking Time: 12 min
Resting Time: 30 min for cooling
Special Equipment: Mixer, thermometer, piping bag, hand blender
I N G R E D I E N T S
185g icing sugar
185g ground almond
70g egg whites
10ml extract/colour essence
185g caster sugar
75g egg whites
M E T H O D
Sieve the icing sugar with the almond powder and add the egg whites and extract or colour, mixing to form a paste.
Cook the sugar with the water to 108°C. Once it reaches this temperature start to whisk the second egg whites.
When the sugar syrup reaches 117°C or ‘soft ball’ pour into the firm whipped whites and continue to whisk for 2-3 minutes. This makes what is called ‘Italian Meringue’.
Mix the whipped whites into the almond mixture until completely combined. Be careful not to over mix as the result will be too liquid and harder to pipe.
Fill the piping bag with some of the mixture and pipe 3cm discs onto trays covered in silicone paper. Cook at 170°C for 8 minutes. Leave to cool off the trays.
F L A V O U R S
For chocolate macarons remove 20g of ground almond from the above recipe and replace with 20g cocoa powder!
We've teamed up with the Raymond Blanc Cookery School at Belmond Le Manoir aux Quat'Saisons in Oxfordshire to set up our very own Bake Off, and give you the chance to visit the culinary school, enter here!