Vintage Boutique Macarons.


Photos/Intructions from left to right!

  1. Preheat the oven to 100°C, draw circles around the base of a wide piping nossle on a sheet of baking paper and place on a baking tray.

  2. 4 Large egg whites, place in a large heat proof bowl.

  3. 200grams of icing sugar and 200grams of finely ground almonds. Mix together in a seperate bowl.

  4. Disolve 200grams of caster sugar in 100ml of water over a medium heat. Then bring the liquid up to the boil once it reaches 115°C,

  5. Whisk the egg whites until white and frothy.

  6. When the sugar mix reaches 120°C pour it into the egg whites slowly whilst still whisking slowly careful not to get any on the whisk. I suggest 2 people for this part.

  7. Once all the sugar mix has been incorperated gradually whisk the mixture faster until the mix reaches room temperature.

  8. Add a few drops of food colouring if desired.

  9. Slowly fold in the icing sugar and ground almond mix in 3 batches.

  10. Half fill a piping bag with a circlular nozzle abour half an inch wide.

  11. Pipe on the the baking tray you prepared earlier, pipe in a circular motion for each circle on the baking paper.  (sorry there is no photo for this step)

  12. Leave to at room temperature for 15-30 minutes.

  13. Bake in the oven for 20-30 mintues (No accuracy due to a dodgy oven it was diffrent each time a put in a tray...

  14. Once baked leave to cool.

  15. For the filling whip some double cream with a drop or two of vanilla essence and sandwitch the macaron halfs together.

  16. Voila!

xoxo Miriam

P.S. I used Boutique Baking by Peggy Porschen her website is

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