I have failed making macarons so many times it's not funny. If it's not my shell failing from being under cooked, put in the oven too soon, or the feet not rising much, it's my filling that fails. Well this day, somehow, my macarons decided to work.
- 1 egg white
- 50g caster sugar
- 30g icing sugar
- 30g almond meal
- some chopped hazelnuts (for the top)
- nutella (for the filling)
1. Whisk the egg whites with the caster sugar until stiff peaks form.
2. Fold in the sifted combined icing sugar and almond meal. (DO NOT OVER MIX)
3. Pipe blobs of mixture onto a baking tray lined with baking paper and leave to rest for 30 minutes.
4. After 30 minutes, touch a blob lightly. If it doesn't stick to you, then they're ready to go into the oven. If they do, leave until it doesn't. Add some chopped hazelnuts to every 2nd blob.
5. Bake for 15 minutes at 150 degrees celcius. Once 15 minutes is up, if you lightly push on a shell and it doesn't move on the feet, they're ready. If they do move, leave for another minute. Remove from the oven and cool.
6. Once cool, sandwich together with the amount of nutella to your liking.
- 1 egg white
- 50g caster sugar
- 30g icing sugar
- 30g almond meal
- some chopped hazelnuts (for the top)
- nutella (for the filling)
1. Whisk the egg whites with the caster sugar until stiff peaks form.
2. Fold in the sifted combined icing sugar and almond meal. (DO NOT OVER MIX)
3. Pipe blobs of mixture onto a baking tray lined with baking paper and leave to rest for 30 minutes.
4. After 30 minutes, touch a blob lightly. If it doesn't stick to you, then they're ready to go into the oven. If they do, leave until it doesn't. Add some chopped hazelnuts to every 2nd blob.
5. Bake for 15 minutes at 150 degrees celcius. Once 15 minutes is up, if you lightly push on a shell and it doesn't move on the feet, they're ready. If they do move, leave for another minute. Remove from the oven and cool.
6. Once cool, sandwich together with the amount of nutella to your liking.
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| step 3 |
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