Famous French Macaroons
250g TPT = almond powder and icing sugar – sifted
100g egg white
* add color as desired
200g pistachio paste or other flavoring
200g butter cream
* Amounts of flavors, pastes etc. will vary with personal taste
To make the macaroons, sieve the sugar and the TPT very fine. Put aside.
Now whisk the egg white together with the second part of sugar at middle speed.
Gradually whisk the egg white mixture to become very stiff. * if cooking the sugar for the meringue cook to 245Â° F and follow the standard procedure for making a cooked meringue adding color in the end.
* Add natural powder color
Fold the TPT mix into meringue.
Setting: With a whole nozzle pipe, pipe small discs on a baking parchment. Bake for 2-3 minutes at 200Â° C/ 392Â° F closed, 8-10 min at 170Â° C/ 338Â° F open. Remove from the oven and let the macaroons cool. Whisk the pistachio paste with the butter cream and pipe the mix on the macaroons.Pipe the filling between two macaroons and sandwich them.
VOILA! Enjoy your perfect macaroons with a glass of cold milk!
And… just in case temptation has gotten the best of you after reading this and you don’t feel like being Betty Crocker anytime soon, choose from a selection of our delicious macaroon collections, delivered right to your front door within 48hrs!