Don’t forget you are what you eat… I need to eat a skinny person!!!! – Unknown
I have another method here on how to make the macaron shells. This is adapted from the talented Patisserie master, Kristan Tibballs. While the Italian method is practically fail safe it can be more time consuming. With this classic French method there are a few tips that are important to keep in mind to ensure a great result every time. Firstly make sure your egg whites are left out of the fridge for at least 24 hours. Also put the icing sugar and almond powder in a food processor for a few minutes and then push through a sieve.
Another important step is once the macaron shells are on the baking tray allow the shells to dry so when you gently touch the top of them they are no longer sticky to touch. This process can take anything from a half an hour to an hour depending on the humidity. Another tip, if you find it difficult to get your macaron shell off once cooled, pop the tray in the freezer for about 5 minutes then gently lift them off. Finally I store my macaron shells in the freezer layered with baking paper and then store in an airtight container, then take them out when I am ready to use.
Makes approximately 50 macaron shells
- 375g almond powder
- 375g sifted Icing sugar
- extra 38g sifted icing sugar
- 150g caster sugar
- 150g room temperature egg whites (preferably free range and left out of the fridge for at least 24hrs)
- Pinch cream of tartar
- Brown and yellow food colour paste (not liquid)
- Place the almond powder and the 375g of sifted icing sugar in a food processor and process until it is a fine powder. Push through a sieve and set aside.
- Whisk the egg whites and the cream of tartar to a foam and add the caster sugar in three additions. Slowly increase the speed of the whisking. Continue to whisk until a firm peak then add the colour paste to your liking.
- Transfer egg whites to a large bowl and slowly add the tant pour tant (almond and icing sugar mix) followed by the sifted icing sugar.
- Change to a plastic dough scraper and work the macaron mixture from the bottom and turn your wrist to bring the mix to the top. Continue until the mixture is glossy and shiny, looking like flowing lava. (It is important not to over work or under work at this stage.)
- Pipe onto a non-stick silicone pastry mat or lined baking tray using a plain 10mm pipping tube.
- Leave to form a dry surface, (depending on the humidity allow 30 minutes to an hour)
- Bake in non- fan forced oven at 160° for approximately 10 to 12 minutes depending on your oven. Checking they don’t discolour.
- Take out of the oven and allow to completely cool, gently remove and pipe salted caramel filling then sandwich gently together.
Fleur De Sel Caramel Cream
Ingredients: Makes about 2 ½ cups
- 2 cup sugar
- 1 tablespoon water
- 200g unsalted butter room temperature (for caramel)
- 1 teaspoon of pure vanilla extract
- 1 cup heavy cream, at room temperature
- 1 teaspoon sea salt (Fleur De Sel)
- Plus – 225g unsalted butter room temperature
Method: Fleur de sel caramel
- Pour the sugar and water into a large saucepan. Heat on medium-high heat and stir constantly until the sugar completely liquefies.
- Stir constantly being careful not to burn the sugar. After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly.
- Once the butter has melted and the butter and sugar are completely mixed, remove from the heat and use a whisk to slowly whisk in the heavy cream until you reach a rich golden brown caramel colour, add the salt.
- Set aside and allow to cool and thicken for approximately 5 minutes at room temperature. Refrigerate for 20 to 30 minutes to thicken further.
Method: Fleur de sel caramel buttercream
- Place the 225g of room temperature unsalted butter in a mixing bowl and whisk the butter until light and pale in colour, add approximately 7 heaped tablespoons of the caramel and continue to mix until well aerated.