Fancy name eh?
Some time ago, I bought a fancy jar of jam at Shermay’s Cooking School that set me back S$21.95. The fancy name is Confit de Petales de Rose. It is pinkish with rose petals inside and I remember thinking, rather excitedly, of how pretty my macarons would be if I used this as a filling.
Erm. I didn’t taste the jam before I spread all over my macaron shells. Big mistake.
This pretty jam is sooooooooo sweet. Tooth-achingly sweet. One bite of the macaron and I was on a sugar-high, all ready to run all around the block. Goodness.
Anyhow, the lesson of the day was learnt. Never, ever, spread anything on your macarons without tasting it first.
- 50 grams aged egg whites
- 25 grams castor sugar
- 55 grams ground almond
- 80 grams icing sugar
- Sift almond and icing sugar into a large bowl. Set aside.
- Whisk egg whites with castor sugar until stiff peaks.
- Fold dry ingredients into meringue in 2 additions.
- Pipe macarons onto parchment lined baking sheets.
- Let macarons dry for an hour. Alternatively, you can dry them with an oven. Either preheat oven to 160 C, turn off, open door and carefully perch piped macarons tray on the oven door for 15 minutes, rotating the tray halfway through, or preheat oven to 50 C and dry the macarons in the oven for 15 minutes.
- Bake at 140 C for 18 minutes.