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Make a macaron with the ultimate surprise!
Line 2 baking trays with baking paper. Trace an egg-shaped stencil onto the baking paper and set aside.
Process almond meal and powdered sugar in a food processor until blended into a fine powder. Sift the mixture into a large mixing bowl and set aside.
Combine egg whites and granulated sugar and beat in an electric mixer with a whisk attachment until stiff peaks form. The best way to achieve this is to beat them for 2 minutes on speed 4, then followed by 4 minutes on speed 6.
Add the dry mix to the egg whites. Using a spatula, fold the dry ingredients into the egg whites to release the air. Then continue to fold the mixture into itself until it becomes shiny (around 25-30 folds). Careful not to over mix otherwise you will loose too much air and the mixture will be too thin.
Using a large piping bag, pipe around 1 1/4-inch circles onto the prepared baking sheets using your stencil as a guide. Make sure you keep space between them, as they will spread.
Holding each end of the tray and the baking sheet, give it a good slam onto the counter in order to release and air bubbles. Rotate and do this again.
Preheat the oven to 150 degrees Celsius.
Set aside the macarons for 30 minutes to form a dry shell top to prevent cracking.
Bake each tray one at a time for roughly 16 minutes, rotating the trays half way through. The feet on the shells should stay attached to the top when properly cooked. If not, continue to bake for a couple more minutes.
Remove from the oven and allow to cool on cooling rack until room temperature.
Dip each shell into melted milk chocolate and set aside to cool.
Blitz hazelnut meal in a processor until a moderately fine consistency to ensure it blends well with white chocolate.
Melt white chocolate until smooth.
Mix white chocolate and hazelnut meal until combined and smooth.
It will produce a relatively thick but still soft mixture.
Allow to cool slightly before filling.
Fill shells with mixture and assemble.
This recipe was supplied by Sydney-based pastry chef 'Patissienna'.
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