Ingredients
- 4 egg whites
- 75 g granulated sugar
- 300 g icing sugar
- 200 g almond flour
- 1 pinch of salt
- Icing color
Filling:
- 200 g milk chocolate
- 15 g butter
- 100 ml whipped cream
Macarons
Want to impress your friends and family with homemade macarons? Follow this simple recipe and use your Assistent Orginal to achieve perfect results every time. Our Beater bowl in stainless steel is especially good for whisking the meringue batter to perfection, which is the key to successful macarons. Check out our Beater bowl in stainless steel here.
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Assemble the Assistent with the beater bowl and balloon whisks
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Whisk the egg whites until they form a firm white foam.
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Gradually add the granulated sugar and salt while continuing to whisk, ensuring all the sugar crystals have dissolved. You can check by rubbing some batter between your fingers to see if it’s completely smooth. Add any desired food coloring.
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In a separate bowl, sift together the icing sugar and almond flour. Add the meringue and gently fold the mixture until you can lift the spatula and the batter drizzles over the bowl, forming a pattern that holds for a few seconds before blending back in. This step is crucial for achieving the right macaron consistency.
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Transfer the batter to a piping bag and pipe out equal-sized macarons.
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Tap the baking sheet against the counter to eliminate air bubbles and smooth the surface.
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Let the macarons rest for about an hour.
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While waiting, prepare the filling. Finely chop the chocolate and place it in a heatproof bowl with the butter. Bring the heavy cream to a boil and pour it over the chocolate. Stir gently until smooth and let the filling thicken.
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Start the oven at 160°C, over and under heat.
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Preheat the oven to 160°C (320°F), using the conventional bake setting. Bake the macarons in the middle of the oven for about 12 minutes. Let them cool completely on the baking sheet before filling them.
