Macarons

Macarons have a reputation for being difficult but follow the steps below and you'll see that If you can make meringue and your piping skills aren't too bad you shouldn't have much difficulty

A
160g egg white (about 5 large eggs)
330g sugar

B
500g almonds ground
500g icing sugar

C
150g egg white

Colour of choice (powder preferable)


Method
Sieve ingredients B three times (for a smooth finish)

Make an Italian Meringue with A

When A and B methods are ready, whisk C (the whites) until stiff (but not grainy)


Fold A into B then finish with C, add any colour, sieve it first if it is powder.

Prepare trays with greaseproof/ silpats

Pipe into round or long or hearts.

Leave sit for 30 mins

Cook at about 160 fan for 25 mins approx.

Remove from tray (return to oven if some seem too wet inside) and fill with ganache or marzipan filling (see below)

Marzipan Filling (I do this by eye and never weigh)

Mix marzipan with jam of choice by eye (I never weigh this) mix til smooth and soft in a mixer  fitted with a paddle