Marshmallow Macarons

Macarons have been driving me crazy for a while now. So many attempts, so much failure. This weekend I caved and bought a macaroon mat, and it has actually solved all my problems!

154I used Dan Lepard’s macaron recipe and improvised on the marshmallow filling.

Ingredients

  • 50g ground almonds
  • 50g icing sugar
  • 1 egg white
  • 50g caster sugar
  • 100g marshmallows
  • 20ml milk
  • 70g unsalted butter, softened

Method

  1. If you don’t have a macaroon mat then (a) you’re a better baker than me and (b) draw 3cm circles on some greaseproof paper then grease in and pop it on a baking tray.
  2. Mix together the ground almonds and icing sugar in a large mixing bowl.
  3. In a separate bowl, whisk the egg white until it’s frothy, the gradually add the caster sugar a spoonful at a time, constantly mixing until it’s thicky and glossy.
  4. Fold in the almond and icing sugar mixture.
  5. Spoon the mixture into a piping bag and pipe the mixture into the circle on your greaseproof paper/macaroon mat.
  6. Tap it onto the worktop to get rid of the air (I don’t think I did this enough, my macarons expanded a bit in the oven). Leave the tray on the worktop for an hour or so until the macarons develop a hard coating.131
  7. Preheat the oven to 160C (140 fan). When it’s ready put the macarons in for 10-12 mins but keep a close eye on them – take them out when they start to go brown.
  8. Leave them on the side to cool, and in the meantime make the filling.
  9. Add the milk and marshmallows to a pan and put it over a low heat, stirring well until it’s all mixed together. When the marshmallows have melted, take it off the heat and leave the mixture to cool.
  10. Cream the butter and when the marshmallow mxture has cooled, add it to the butter and mix well. If you want a more pink colouring, add a little red food colouring.
  11. Put the mixture in a piping bag and pipe it into the centre of the macarons.141It’s so simple, but they really have been making me crazy for such a long time! The worst bit is the thousandth attempt when you’ve finally got them about right, and you just cannot get them off the greasproof paper. So, again, you end up scraping it all off and making yet another ‘eton mess’. According to all online recipes it is possible to remove macarons from greaseproof paper, but apparently I don’t possess the gene for that, so if you’re like me then you’re going to need to invest in a mat. Mine was £9. Worth it though, to finally be victorious in my macaron war!146
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