Gung ho II
Sugar (put through processor)
Impatience & delightful anticipation
- Weigh Sugar then put through processor to make fine sugar powder
- Weigh the Almond Meal, add to the powder sugar
- I put both through the processor again, to create a beautifully fine powdered mix of both
- Measure our required egg whites, mix really slowly to begin with until frothy
- Once frothy add granulated sugar to egg whites, turn up the speed until soft peaks are forming
- Gently add the Almond & Sugar mix to the egg whites, about a quarter of the mix at a time until all blended, folded in.
- You should then have a nice, thick slightly grainy looking batter
- Line a couple of baking trays with greaseproof paper
- Using a small tea spoon, oooh dear don\t know how I even dare write this, dollop a small amount of batter onto the greaseproof paper leaving enough space between dollops for the batter to spread
- Leave to rest for up to an hour, although unintentionally mine were left for longer due to unforeseen circumstances
- Pop into oven for about 15 minutes, I turned mine after 10 as my oven can be quite ruthless
- Say a prayer & hope for the best
- After 15 mins remove from oven, hopefully admire your little creations
- Remove from greaseproof paper whilst hot, allow to cool
- Try to find similar sizes to pair together, add some newly whipped fresh cream & a few raspberries to create a most flavoursome delightful dessert
- Also if you have a tiny little bit batter left over but not enough room on your trays, leave in basin until all batches are cooked then add the remaining mixture int a cookie shape dollop
- Pop into warm oven for around 15 minutes, reove & add to biscuit barrel
- Meanwhile, the finished paired delights awaiting their luxurious filling
- Whipped cream for some, me included, can be a bit heavy & too rich, if so try whipping it with Icing sugar & fromage frais to give it a beautiful light fresh taste & texture
- Just love the taste of raspberries, in fact sadly often they're far more interesting in flavour than the sometimes bland out of season strawberries
|Ooooooops, heavy fingers!|
- Now, this is where I suggest if you would truly like to create the real masterpieces, the authentic Macarons with aesthetically pleasing form, flavour & shape. Please, please please buy/use Jill's wonderful book, do plan your day & time accordingly, do own a piping bag & nozzle, don"t ever loan out your book to a friend, no matter how nice she is, nor who's Birthday it is she is cooking them for unless she promises to buy you another one (just in case she gets a crease in any of the pages or any stickiness or in your hour of need you have all you need !!!:)
- Do not rely upon memory, a teaspoon nor hope for the best in prayers as you shove them into the oven!!!!
- Do be prepared to be seduced slowly but surely, by every crumb & nibble, into the world of the most delectable Macarons.
- Let the madness commence . .