www.odlums.ie /recipes/macarons/

What you need:

  • 125g/4oz Shamrock Ground Almonds
  • 200g/7oz Icing Sugar
  • 3 Egg Whites
  • Pinch of Salt
  • 2 tablespoons Shamrock Golden Caster Sugar
  • ½ teaspoon Cream of Tartar
  • Colouring Paste


For Chocolate Filling

  • 200g/7oz Dark Chocolate, chopped
  • 200ml/7fl oz Cream
  • 15g/½oz butter
  • 1 teaspoon Brandy (optional)

How to:

  1. Place the almonds and icing sugar into a food processor and combine for a few seconds. Then press ingredients through a sieve, discarding any remaining in sieve.
  2. Put the egg whites, pinch of salt and colouring of your choice into a clean dry bowl. Whisk with an electric mixer until peaks form. Slowly whisk in the caster sugar and cream of tartar until mixture is smooth and shiny, increase speed as the mixture thickens.
  3. Gently fold the almond and sugar mixture into the liquid until the mixture resembles shaving foam.
  4. Spoon the mixture into a piping bag with a 1cm/½" nozzle. Pipe mixture into 5cm/2" rounds on baking parchment placed on a baking sheet.
  5. If peaks form, dip finger in cold water and gently press down to smooth.
  6. Tap the tin on the table a few times to remove any air, then set aside for about 1 hour until macarons are no longer sticky to the touch.
  7. Meanwhile, heat the oven to 150°C/300°F/Gas 2.
  8. Bake macarons for about 15 minutes until cooked through. Remove from the oven and leave for about 5 minutes, then gently transfer to wire tray to cool.
  9. Make the chocolate filling by heating the cream and chocolate in a saucepan over a low heat, stirring occasionally until smooth. Add the brandy (if used) and butter, stir until blended. Remove from the heat and allow to cool completely.
  10. Use filling to sandwich macarons together then chill in the fridge for about 30 minutes.

Macarons

Category

Weekly Recipe

Cook Time

15 mins

What you need:

  • 125g/4oz Shamrock Ground Almonds
  • 200g/7oz Icing Sugar
  • 3 Egg Whites
  • Pinch of Salt
  • 2 tablespoons Shamrock Golden Caster Sugar
  • ½ teaspoon Cream of Tartar
  • Colouring Paste


For Chocolate Filling

  • 200g/7oz Dark Chocolate, chopped
  • 200ml/7fl oz Cream
  • 15g/½oz butter
  • 1 teaspoon Brandy (optional)

How to:

  1. Place the almonds and icing sugar into a food processor and combine for a few seconds. Then press ingredients through a sieve, discarding any remaining in sieve.
  2. Put the egg whites, pinch of salt and colouring of your choice into a clean dry bowl. Whisk with an electric mixer until peaks form. Slowly whisk in the caster sugar and cream of tartar until mixture is smooth and shiny, increase speed as the mixture thickens.
  3. Gently fold the almond and sugar mixture into the liquid until the mixture resembles shaving foam.
  4. Spoon the mixture into a piping bag with a 1cm/½" nozzle. Pipe mixture into 5cm/2" rounds on baking parchment placed on a baking sheet.
  5. If peaks form, dip finger in cold water and gently press down to smooth.
  6. Tap the tin on the table a few times to remove any air, then set aside for about 1 hour until macarons are no longer sticky to the touch.
  7. Meanwhile, heat the oven to 150°C/300°F/Gas 2.
  8. Bake macarons for about 15 minutes until cooked through. Remove from the oven and leave for about 5 minutes, then gently transfer to wire tray to cool.
  9. Make the chocolate filling by heating the cream and chocolate in a saucepan over a low heat, stirring occasionally until smooth. Add the brandy (if used) and butter, stir until blended. Remove from the heat and allow to cool completely.
  10. Use filling to sandwich macarons together then chill in the fridge for about 30 minutes.
JOIN OUR BAKE CLUB

for recipes and updates fresh from the oven to your inbox