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Welcome back to Keep Calm and Bake. I'm Caroline Mili Artiss and today I'm going to teach you
how to make the famous and very popular macaroons. That was my french version on macaroon. They're
the macaroons. [music]
There are only a few ingredients when you're making macaroons and they are icing sugar,
ground almonds, we got egg whites, four egg whites in my bowl over here, food coloring
to make them nice pretty colors and some custard sugar. So first off all I'm going to sift
the icing sugar and the almonds together in a large bowl and basically we do this because
you want to sift out any big lumps. Now we're ready to whisk up the egg whites. And now
i like to sprinkle the sugar lightly around the bowl. You can't just dump it all in or
else that's going to crush the air out. So just lightly sprinkle the custard sugar. Okay,
and that is it. So they're still lovely and stiff, slight sheen to them. I'm going to
add food coloring in now. So a few drops of whatever color you want to use. I'm using
pink. That goes in and now I'm going to fold in, using either a metal spoon or something
that is quite thin like that. I'm going to fold in the almond and sugar mixture. A couple
of spoons at a time and you don't want again, to put it in all at once. And the folding
action is you are literally folding it over. You're not beating it because if you beat
it you will knock all the air out. Keep folding in the sugar and almond mixture until you've
used it all up.
Once you've folded everything together, we're going to now spoon it into a piping bag and
I've got a piping bag with a big round nozzle at the end. Now we just want to pipe a little
one inch circle basically on the mat or you can make these however big you want. If you're
doing the traditional ones, they are small. Leave a little gap between each one and just
keep going with this until you've used up all your mixture. Once you've piped all your
macaroons then you just leave them out on the work surface for about 15 to 20 minutes
and that helps form a harder shell on top. Before you put them into the oven, you then
drop the sheet like this from a few inches, sounds bad but, that helps knock out any extra
air bubbles and then you put them into the over for about 15 minutes. 150 degrees C and
halfway between cooking time just open the door a little bit and that releases any steam,
helping them to rise and get hard and perfect. For my macaroons I'm going to make a very
simple chocolate gnash. And for that all I've got is double cream, dark chocolate, lots
of it and I'm going to put a little bit or extra touch in this so I've actually got some
blackberry liquor. I'm going to heat the cream in a saucepan on a very low heat, this is
important, and I'm actually going to break my chocolate straight into that.
Once the chocolate has melted, is lovely and smooth, you can then add a splash of whatever
you want really. If you like what you're seeing then don't forget to hit subscribe and also
if you love cooking then you can head over to my channel at Caroline Artiss and get loads
more recipes there too. Now, we're just going to fill up our macaroons. Okay so I've got
my gnash in an icing bag and I'm just going to pip a bit of filling in the middle and
then sandwich them together. So of course my macaroons are cold. I've left them to cool
completely down and you have to leave them to cool completely down before taking them
off your grease proof paper or silicon sheets, otherwise they tend to crack. Anyway, we'll
just sandwich these. Little squidge in the middle. We're going to pop them onto our plates
and you just keep going really until they're all done and then you're going to feel very
very proud of yourself for making such lovely macaroons. Now, if you do make these, which
I'm hoping you are, make sure you take a picture and hashtag Keep Calm and Bake because we
love seeing what you guys create at home. Have fun making your macaroons. Happy baking
and see you all soon. [music]