In Hiroshima, I spotted shop windows stylishly displaying towers of tantalisingly multicoloured circular sandwiches, of every colour in the rainbow. At this point, a couple of yearrs ago now, I had never even heard of Macaroons, let alone tasted one. I kept promising myself one, but with all the other amazing food I never got round to it! Returning home I realised I was macaroonless.
I then heard more and more about Macaroons, they were everywhere, from Gossip Girl to Lorraine Pascale. (Think Blair Waldorf eating an entire box of pistachio macaroons in the bath.) Then The Great British Bake Off with Edd Kimber’s fabulous macarons. The more I heard about them the more I wanted to try them. Newcastle is not the Macaroon (or macaron – you choose which spelling you prefer, English or French?) central of the world. However my Mam happened upon them in Betty’s Tea Room and bought me an entire box! How decadent and divine, so light and sweet. I sampled the lot, lemon, pistachio, chocolate and strawberry glossy and smooth macaroons filled with delicious jam and buttercream. They feel like something French aristocrats would enjoy on a daily basis.
Betty’s Tea Rooms Handmade Macaroons – note the glossy exterior, feet and lift!
I had to attempt them myself. They are a French invention, but it seems quite a few other countries have their own variation and have adopted them too. We used to make coconut macaroons with my Mam, but they are something entirely different. (But I have bought some rice paper to have a go myself soon…)
My Messy Macaroons
You can use the Italian meringue method (which uses hot sugar syrup to cook the egg whites before drying out the meringue in the oven. I used it to create my Key Lime Pie) or the French meringue method (where the raw meringue is cooked slowly in the oven) to make the macaroon shell. I opted for the French method, as it seemed easier! However upon further research the Italian method may be more tricky but it supposedly produces more consistent results. (Next time I’m up for experimenting a bit more with this!)
I learned a few things along the way when making these. They are quite technical and a bit tricky but essentially they are a meringue and like when I made pavlova and mini meringues they require ‘drying out’ or cooking in a low temperature oven.
I chose a classic macaroon recipe to follow and adapted it to suit the flavours that I had in my cupboard. Which meant that I ended up with pink lemon flavoured macaroons. This kind of messes with your mind a little.
Whisking the egg whites
I started by whisking the egg whites and a tablespoon of lemon juice with an electric mixer for quite some time until it becomes stiff. Then gradually whisked in the rest of the lemon zest and sugar until it was fully incorporated. I also added some powdered red food colouring at this point until I reached my desired pinkness. It’s probably best not to use liquid food colourings here as you don’t want to disturb the consistency of the egg whites too much… Runny egg whites make for one flat and merged meringue. (I should know I’ve already been there and done that.)
Adding the pinkness
It can take 10 minutes or so to whisk the egg whites until they are shiny. Then you known they’re ready for the ground almonds. Using a metal spoon I carefully folded in the ground almonds, so as to keep as much air in the meringue as possible.
I spooned the meringue paste into a piping bag with a plain round nozzle and piped freestyle. Some people like Holly Bell, who are far more prepared than me, use a template of equally spaced circles (or other shapes) under their greaseproof paper to pipe equal amounts onto the tray. I however was in a baking frenzy and choose to guess. Therefore my results are somewhat less than consistent. My piping was supposed to produce little delicate rounds of meringue onto the baking tray lined with grease proof paper. Occasionally little meringue peaks formed on my macaroon circles. I quickly flattened them down again with a slightly wet finger. Good news however! There’s no need to grease the paper before piping, which is always a nice treat.
Piped onto the baking paper – all shapes and sizes
Now here’s my lesson at this point I wish that I had
a) Gently banged the tray on the worktop to make sure the bottom of the macaroons were flat.
b) Left the macaroons for 20 – 30 minutes to dry slightly and form a skin on the top before putting them into the oven. (I have since discovered that you get a more glossy finish by doing this and it helps the macaroons to form their characteristic ‘feet’(the little rugged ridge around the base of the shell) and lift up from the tray in the oven.
c) Blitzed my ground almonds in the food processor before using them to make sure they were really fine. This is supposed to help ensure a smooth and glossy finish. I may have even sieved them if I could have been bothered.
d) Used icing sugar! The recipe just called for caster sugar. Other recipes I’ve looked at use powdered sugar to get a smoother finish.
e) Froze the first batch before I filled them. Apparently freezing macaroons helps to make them look and taste even better.
Just baked macaroon shells – oh so many I ran out of trays to pipe them on! (oh and I dropped a wooden spoon on that one in the middle before it made it to the oven…)
But this is all fine and well in hindsight. I didn’t have this wisdom then. I was pleased that they held their shape (whatever shape that may be) in the oven when I baked them for 40 minutes at 150 degrees C with the oven door slightly open. However they didn’t develop the little feet or lift that they are supposed too so they weren’t as sophisticated as I hoped. They were most definitely not smooth, glossy or shiny either, but more of a pumice stone texture. Thankfully they didn’t taste like pumice stone! They were chewy in the centre and crisp on the outside, just how I like them. (I couldn’t resist trying a few straight from the oven.)
I left them to cool completely before filling them with a generous smudge of my home made lemon curd and a sneaky layer lemon buttercream. Then sandwiched two shells together.
Little and Large
This recipe was only supposed to make 15 macaroons. I ended up with well over 30, so perhaps I made slightly smaller ones than I was supposed to, but they seemed massive to me. All the more macaroon to enjoy in my opinion.
My Messy Macaroons
I took a whole box along with me on my last day in my job and they were the first thing to disappear from the buffet table, which indicates success despite their ever so rustic appearance. With the other half I wrapped the empty shells carefully in layers of greaseproof paper and stored them in an airtight container. I froze them for a month and defrosted them for my friend’s leaving do. They accompanied me to the pub in their own takeaway container.
Take away macaroons
I have a whole macaroon book to experiment with so you can definitely expect messy macaroons part 2 in the near future as I’m determined to perfect them!
Things that I used to make messy macaroons
4 egg whites (I used medium eggs)
1 lemon (juice and zest)
250g caster sugar
200g of ground almonds
Approx 300g icing sugar (enough to create smooth sweet paste when combined with the sugar)
1 lemon zested
1 tsp vanilla extract
Approx 3 tablespoons of homemade lemon curd (but you can add as much or as little as you like)
Baked for 40 minutes at 150 degrees C with the oven door slightly open.
**Note to self – I also used a little splodge of the uncooked meringue mix on each baking tray to hold the greaseproof paper in place**