A modern spin on a classic French confection, this macaron recipe is simple and show-stopping
- 250g icing sugar
- 250g ground almonds
- 175g egg whites
- 250g sugar
- 65ml water
- Different coloured gel food colouring
For the ganache
- 230g white chocolate
- 2 tablespoons butter
- 120ml heavy cream
- 1⁄2 teaspoon vanilla extract
- Sprinkles, to decorate
- Line four baking sheets with parchment.
- Sieve 250g icing sugar and 250g ground almonds into a bowl with 90g egg whites. Beat until combined.
- Next, for the meringue mix, put 250g sugar and 65ml water into a saucepan and heat to 121C. While this is heating, in an electric mixer with a whisk attachment fitted, whisk 85g egg whites until frothy. Pour in the heated sugar syrup while the mixer is on a low speed. Turn up the mixer to high and whisk until cool – about five to 10 minutes.
- Next, add half the meringue to the almond mix and gently fold until combined. Add the rest of the meringue mix and fold again until combined.
- Separate into three bowls and mix different colouring into each.
- Using a piping bag with a 1cm piping nozzle attached, add a spoonful of each and pipe 2.5cm circles on prepared baking sheets 2.5cm apart. Tap the baking sheet a few times to release air bubbles and flatten the macaron shells.
- Leave to set for one hour. This helps the macaron shells hold their shape while baking.
- Preheat the oven to 150C/gas mark 2 and bake the macaron shells for 12–14 minutes.
- For the ganache, put chocolate and butter in a bowl. In a small saucepan, heat cream and vanilla until just boiling. Remove from heat and pour over chocolate. Let sit for one minute, then whisk until combined. Allow the ganache to cool and thicken.
- Next, pipe or spoon ganache onto the at side of the macarons and, with a similar sized shell, sandwich together and dip into sprinkles.
Tip: When finished, allow to set overnight for the perfect texture.