Labels: Finally Over

This recipe is very easy and simple to make. But remember to always keep an eye on your pastry the whole time you're doing it. Seriously, or it'll fall and won't hold its shape.

Ingredients:
140 g finely ground almond
250 g icing sugar
100 g egg whites

Method:
1. Blend ground almond and icing sugar in a food processor till fine.

2. Whisk egg white till they are white and foamy. Turn the speed up to high and whip them just until they are firm, glossy and supple.

3. Fold in the dry ingredients gently into the whites. Keep folding and you'll get everything in. Don't worry if the whites lose its fluffiness and the batter looks a little runny.

4. When all the dry ingredients are together, lift the batter with your finger. It should form a gentle and stiff peak. (although mine was a little runny, but it turn out fine)

5. Spoon mixture into a piping bag fitted with a plain nozzle (actually, any kind of nozzle is ok). Pipe into small rounds about the size of a ping pong ball onto the baking paper, leaving about 2cm to 3cm between each round. Leave macaroons aside for about 20 minutes.

6. Bake at 180 degree C for 10 to 12 minutes.(or until you think the macroons are ready - i took 15 minutes)

7. Remove macaroons from the baking paper - remove as soon as they come from the oven. Create moisture under the cookies. Carefully loosen the baking paper, lift it and pour a little hot water under. (not too much) Allow the macaroons to stay on the baking sheet for about 15 seconds, then peel the macaroons off and place them on a cooling rack.

8. Sandwich them with any ideal filling. (i prefer chocolate ganache or nutella)

www.thegooseberryfool.com

Labels: Macroons Recipe

(:

So i'll update you on the infos coming up in once a fortnight - sorry because im sitting for my GCE 'O' Level exams this end of year but don't worry, i'll post(:

Labels: Introduction To Blog Baking