The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | страница 100

Bake one tray at a time on
your lowest shelf at 130
degrees for 12-15 minutes.
You will know they are ready
when the feet are formed, the
top is smooth and shiny and
when the tops are set and
don’t wobble when gently
pushed.
Fill with your chosen filling
and rest overnight in the
fridge before serving.
TIPS & TRICKS
While it isn’t necessary to ‘age’ your
egg whites, it does give you a better
chance of success, as there is less risk of
overbeating. To do this measure out your
egg white and then leave 24-48 hours
covered in the fridge before bringing back
to room temperature to use.
Macarons are very particular about the
balance of ingredients. Make sure you
always correctly weigh your ingredients.

If your sugar water mixture is coming to
temperature too quickly and your egg whites
aren’t quite ready, you can add extra water
to the saucepan to ‘decook’ the sugar water,
dropping its temperature and providing you
with some extra time. You cannot just let it
drop back down to temperature.
It’s worthwhile checking out YouTube and
reputable baking blogs to gain a better
understanding of macaronage and piping
techniques, as both of these will have an
impact on the appearance of your macarons.
Gel colours are best added to the sugar
syrup before heating. Powdered colours
can be added to the TPT either before or
after adding the beaten egg whites. Liquid
colours should not be used.
There are a huge variety of fillings but
most are based on either a ganache or a
buttercream. Check out Google, Pinterest
or just have fun experimenting!
Once filled, wait at least 24 hours before
serving for the macaron to reach its full
flavour.