140 grams egg whites (about 4 large egg whites) at room temperature
70 grams caster (superfine) sugar
230 grams icing (confectioners) sugar
120 grams almond meal
pinch salt
powder or gel food colouring - optional
Ganache Filling
100 grams dark chocolate
30 grams cream
Instructions
Macarons
Preheat oven to 150C/300F
Place egg whites and caster sugar in an electric mixer bowl and beat until stiff - you can pick up the bowl and hold it over your head and the mixture won't fall out.
At this point add any food colouring you wish and beat for another one or two minutes.
Sift the almond meal and icing sugar and then sift it again. You don't want any almond bits that are too big to go through the sieve as they'll mess up your macarons.
Fold the almond meal and icing sugar into the beaten eggwhites with a large rubber spatula.
Mixing or what's called the macronage stage is the key to good macarons so fold about 35-45 times or until the mixture is still thick but does run off the spatula in a ribbon.
Line a tray with baking paper and pipe rounds of macaron mixture. I use a free macaron template.
Bake for 20 minutes or until they come away from the baking paper easily.
Match tops to bottoms and make the ganache filling.
Ganache Filling
grams dark chocolate
ml cream
Bring the cream nearly to the boiling point and pour over the chocolate. Let stand for 2-3 minutes and then stir. Microwave for 10-20 seconds if there is any unmelted chocolate.
Let cool and pipe onto the bottom of one macaron and place another to make a sandwich.
Recipe by Orgasmic Chef at https://orgasmicchef.com/easy-macarons/