The French Macaron
Equipment, you will need ...
large mixing bowl, small bowls, sieve, food mixer, tablespoon, small saucepan, baking tray, greaseproof paper, piping bag, weighing scales, cup
Ingredients, you will need ...
icing sugar, ground almonds, 2 egg whites, (save egg yolks for filling) caster sugar,
Filling, you will need ..
2 egg yolks
4 tablespoons milk
3 oz butter
1/4 cup of butter
1/ gather all equipment, weigh/measure out all ingredients.
2/ sieve ground almonds and place in a large bowl.
3/ sieve icing sugar and add to sieved ground almonds.
4/ place egg whites into small bowl, whisk using a food prossesor until egg whites form soft peaks. (save the egg yolks for filling)
5/ gradually add caster sugar to egg whites and continue to whisk using food processor.
6/ gradually add ground almonds and icing sugar, gently folding in the ingredients until the mixture forms a smooth paste.
7/ place greaseproof paper onto a baking tray.
8/ transfer mixture into a piping bag and gently squeeze a small round amount onto baking tray. Try to squeeze out same size amounts.
9/ tap the tray to ensure the mixture rounds flatten.
10/leave for 30 minutes until the mixture forms a skin and is no longer sticky to touch.
11/pre-heat the oven to 150c, place macarons onto middle shelf. Bake for 15 minutes.
12/ remove from the oven and place the macarons onto a wire rack. Leave to cool.
1/whisk 2 egg yolks in a small saucepan, mix in the caster sugar then add and mix whisk the milk.
2/ Whisk until the liquid begins to thicken.
3/remove from the heat and add the butter. Whisk together.
4/Leave to cool then pipe a small amount onto one of the underneath sides of the macaron. Add another macaron for the top, press down gently.
5/gently dust the tops with icing sugar. Serve and enjoy!
How to make
|Ingredients, you will need ... 8oz self raising flour, 1 teaspoon baking powder, pinch of sea salt, 1 oz sugar, 4 oz butter, 1 egg, 4 tablespoon milk, egg yolk (for brushing tops of scones)|
1/ add all dry ingredients to the mixing bowl, gently stir using the tablespoon.
2/ add butter and gently rub into the mixture using fingertips until crumbly.
3/ make a well in the centre of the mixture, add the eggs and milk.
4/ Gently stir using a blunt edged knife until mixture starts to come together.
5/ Getnly add sultanas then bring mixture together using hands and gently roll into a ball.
6/ cover with cling film and leave to settle for 15 minutes. Pre-heat the oven 200c.
7/ Remove cling film and gently roll out until 2/3 inch thick.
8/ Dip pastry cutter into small bowl of flour, tap excess flour onto surface, cut pastry, then place on baking tray. Dont twist the cutter when cutting pastry, just dip, tap, cut.
9/ this should make around 8 small fruit scones depending on size of pastry cutter.
10/ Gently brush tops of fruit scones with egg wash (yolk) then place on top shelf of the oven. Bake for around 15 minutes or until golden brown toppings.
11/ Remove from the oven, allow to cool for around 15 minutes. Place onto a wire cooling rack. Cover with a clean teatowel.
12/ Enjoy with strawberry jam, clotted cream and fresh strawberry or a perfect treat on their own or with a generous spread of butter!
How to make
COFFEE AND WALNUT CUPCAKES
|Top Tips ...|
|Equipment, you will need ... mixing bowl, weighing scales, wooden spoon, knife, teaspoon, small bowls, tablespoon, cupcake cases, cupcake tray, tea towel, apron, oven gloves, grater, vegetable peeler, rolling pin (to crush chopped walnuts)|
Ingredients, you will need ... 1 egg, 2oz soft butter, 2oz caster sugar, 2oz self-raising flour, 1/2 teaspoon baking powder, 10g chopped walnuts, 1/2 teaspoon instant coffee dissolved in 1 teaspoon of boiled water.
For the coffee buttercream frosting ... 2oz icing sugar (sieved) 1 oz of soft butter.