Macaroons are a great Christmas dessert, and these are easy to make. So, why not give it a try?
Ingredients macaroons:
69 grams of almond powder
63 grams of confectionery sugar
53 grams of egg whites
53 grams of (fine) granulated sugar
Ingredients buttercream:
250 grams of butter
250 grams of icing sugar (I recommend using a bit less)
Preparation method macaroons:
Put the almond powder and confectionery sugar together in a (small) bowl.
Beat the egg white in a separate bowl. Add the sugar when the egg white has been beaten.
Now beat it at the highest speed of your mixer to a thick, shiny mix (see picture).
Add the almond powder and confectionery sugar mix to the egg white mix and spatula this through.
When it's mixed well 'hit' the batter with your spatula back and forth in the bowl. When this is done a few times, mix it well in 1 turn (take the edges with you!) and check if your batter starts to shine. Repeat this process (macarooning) until the batter shines and runs off your spatula in a nice thick ribbon.
Fill a piping bag with the macaroon batter and make small circles on your parchment paper.
Tap your baking tray a few times on your worktop to remove any air bubbles and your macaroons will also become smoother.
Pre-heat the oven at 140 degrees Celsius.
Bake the macaroons for about 20 minutes in the middle of the oven.
When done, take them of the baking tray and let them cool down for a while before adding the buttercream.
Preparation method buttercream:
Mix the butter and confectionery sugar together until it has a smooth and shiny texture (see picture).
Fill a piping bag with the buttercream and cover the macaroons with it.
And now they are ready to be served, enjoy!
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