Macaron Day!

Macarons with Raspberry Mascarpone Filling!

(Makes 2 dozen)

A Macaron afternoon is a great way to spend a Sunday with friends over many cups of tea! Macarons seems a little complicated at first and does take a little while, but time passes quickly when anticipating delicious macarons!


Prep time: 1-2 hours (about 45 min to prepare, but then need to wait)
Cooking time: 10-15 min

Ingredients

2/3 cup ground almonds

1 1/2 cups powdered sugar

3 large egg whites, at room temp

5 tablespoons/65 grams granulated sugar (castor)

1 tsp vanilla extract

Filling

1 tub Mascarpone cheese (475g) at room temperature

½ jar of Raspberry jam

Method

1.     Lay out baking paper.

2.     Sift almonds and powdered sugar twice.

3.     In stainless steel mixing bowl beat egg whites on high speed till FOAMY. Then gradually add granulated sugar (castor) to the egg whites.

Step 8: Scoop and press, and COUNT!

4.     Add vanilla essence and stir lightly.

5.     When meringue is still and firm with glossy texture, it is done.
6.     Add half of the sifted flour mixture - stir with a spatula while scooping it up from the bottom of the bowl

7.     Add the rest of the flour mixture and mix it lightly in a circular motion

8.     When you run out of flour, press and spread out the batter against the bowl's sides. Scoop batter from the bottom and turn it upside down. Repeat process about 15 times (no more than 20)

9.     When batter becomes nicely firm and drips slowly as you scoop it with a spatula, it is done.

10.  Attach 1 cm fixture (0.4 inch) to pastry bag. Twist bag to prevent mixture from leaking batter into bag

11.  Squeeze out small circles onto baking paper (it will spread out a little ~ the longer you leave the batter the runnier it is!)

       12.  Firmly tap against the counter to help form feet (3x)

       13.  Dry batter at room temp for 15 mins. a slight crust should form,  wait until batter circles do not stick to your finger (sunny day 30 mins)

       14.  DOUBLE TRAY IF POSSIBLE (to avoid burning the bottoms). Bake for 20 mins @ 150 degrees.

15.  Take out and let it rest for 3-5 min

16.  Put onto cooling tray.

17.  To make filling, mix cheese with jam and put into piping bag

18.  Pair halves up, turn macaron halves around, gently indent bottom of macaron and pipe onto one half.

19.  Sandwich halves together and serve with tea!

Eating the first batch whilst we wait for the second!

Rose colouring for cute pink macarons!