- 3/4 cup confectioner’s sugar (aka powdered sugar)
- 3/4 cup almond flour
- 2 medium pastured egg whites
- Small pinch salt
- 1/4 cup superfine sugar
For the filling:
- 2/3 cup of Rare Bird Curd (blackberry lime curd is pictured and available for purchase below)
- 2/3 cup unsalted butter (softened)
- 2/3 cup confectioner’s sugar (aka powdered sugar)
Make the Macarons
- Gather ingredients.
- Preheat the oven to 300 F.
- Sieve the confectioner’s sugar and almond flour into a large mixing bowl. Throw any lumps left behind away. Mix the two together.
- In a separate, clean chilled bowl whisk the egg whites and salt until they form soft peaks. Add the superfine sugar, a little at a time and continue to whisk until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out.
- Gently stir in the confectioner’s sugar and almond flour mix. The mixture will lose some air and become quite loose, don't worry, this is the way it should be.
- Fill a piping bag with a 1/3-inch (1 cm) nose with the macaron mixture.
- Cover your baking sheet with parchment paper or a silicon mat.
- Pipe small half-dollar sized dollops onto the sheet remembering that less is more at this stage because the mixture will settle.
- Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes. During the resting period, the surface of the macaron will become smooth and shiny.
- Bake the macarons in the preheated oven for 7 to 8 minutes with the door slightly open to release any steam, close the oven door and cook for a further 7 to 8 minutes. The macarons are cooked when they feel firm and are slightly risen.
- Slide the mat or parchment paper onto a wire cooling rack and leave to cool thoroughly. Do not be tempted to remove the macarons from the mat until they are cold or you will break them.
Make the Filling
- Beat the softened butter until it is fluffy, then gradually beat in the confectioner’s sugar. At this point you can add any flavorings, you may choose.
- Place approximately half a teaspoon of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macarons.
- The macarons can be eaten immediately but will benefit from being refrigerated for 24 hours as this will make them even more chewy and tasty.
Note: Macarons need a steady, lowish temperature to cook properly. Too high, and they quickly burn. Too little and they don't cook through.
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