- First off, take the ground almonds & icing sugar and blend them in a food processor until they reach a fine crumb.
- Sift the ground almonds and icing sugar into a bowl.
- Measure 55g of the egg white and mix in the red food colouring. Pour this over the almond/icing sugar mixture. Mix to form a thick sticky paste.
- Take the remaining egg whites and begin to whisk them with an electric mixer on medium speed.
- While the egg whites are whisking away, take the caster sugar and water, and put them in a pan over a low/medium heat and boil until they reach 118C degrees.
- At this point the egg whites should be at soft peaks. Take the water/sugar mixture and slowly begin pouring it down the side of the mixing bowl as you continue to whisk the egg whites. Mix on high speed for 7 minutes and you have stiff peaks.
- Using a spatula, fold the meringue into the almond/icing sugar mixture, taking between 30-40 folds to blend the mixture. At this point, you can tell if you’ve added enough food colouring. If your mixture isn’t bright enough add more food colouring.
- The batter is ready when it is at the ribbon consistency – when you drop it from a height it should fall into a ribbon and then settle flat in 10s.
- Add the mixture to a piping bag and fit a regular round hole/1cm nozzle.
- Pipe the mixture into small round circles onto parchment paper or a non stick mat.
- Once you’ve piped out all the mixture, give the tray 2-3 taps on the work surface just to knock out any air bubbles. Leave the mixture at room temperature before baking at 170C for 12 minutes.
- Once out the oven, transfer them to a cooling rack and don’t touch them until they have cooled down completely.
- While the macarons are cooling, begin your filling. Hull your fresh strawberries and put them into a food processor until you have a smooth puree. Add it to a pan and bring to a gentle simmer.
- Add the white chocolate to a ban-marie and once melted, stir in the strawberry puree, leaving to one side to cool.
- By this time, the macarons should be cool, and you can peel them off the baking sheet. Add the white chocolate strawberry ganache to a piping bag and pipe it onto half the shells, flat side up. Then sandwich the other remaining shells on top.
- To finish, pour sprinkles around the edge of the macaron so that they stick to the filling and then serve.
We’ve picked out a few products to help with your macaroon making…
Get A Grip Disposable Piping Bags
You need a steady hand when icing and piping and, unlike ordinary fabric piping bags, our single-use, silicone-coated Get A Grip Piping Bags alternatives have a textured non-slip finish, so your fingers won’t slip when doing detailed work. Smooth on the inside, a wide opening at the top makes them really easy to fill, they’re super-strong and generously-sized too – best of all though, there’s no cleaning up to do afterwards! They’re excellent for beginners as they give great control as you ice – no wonder our customers love them so much! Just snip off the end to insert your own nozzle.
Thermospatula – Silicone Spatula and Thermometer
No more spoiled jam or chocolate – our clever Thermospatula displays the exact temperature as you stir. Specially designed for recipes that require heating to a specific temperature, such as home-made jam, tempering chocolate, or when cooking delicate custards and sauces, our non-scratch, silicone spatula has an integral digital thermometer that displays a precise temperature as you heat and stir ingredients.
Take a look at our full baking range for more ideas and inspiration.