Ingredients
- 4 egg whites
- 75 g granulated sugar
- 300 g icing sugar
- 200 g almond flour
- 1 pinch of salt
- Food colouring (optional)
Filling:
- 200 g milk chocolate
- 15 g butter
- 100 ml whipping cream
Macarons
Want to impress your friends and family with homemade macarons? Follow this simple recipe and use your Assistent Original to achieve perfect results every time. Our Stainless Steel Beater Bowl is especially suited for whisking the meringue batter to perfection – the key to successful macarons.
Discover our Stainless Steel Beater Bowl here.
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Assemble the Assistent with the Stainless Steel 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 this by rubbing a little of the mixture between your fingers – it should feel completely smooth. Add food colouring if desired.
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In a separate bowl, sift together the icing sugar and almond flour. Add the meringue mixture and gently fold until you can lift the spatula and the batter falls back into the bowl in a ribbon, forming a pattern that holds for a few seconds before blending in. This step is crucial for achieving the correct macaron consistency.
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Transfer the batter to a piping bag and pipe equal-sized rounds onto a baking sheet lined with parchment paper.
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Tap the baking sheet firmly on the worktop to release any air bubbles and smooth the surface.
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Allow the macarons to rest for about one hour.
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While waiting, prepare the filling. Finely chop the chocolate and place it in a heatproof bowl together with the butter. Bring the whipping cream to the boil and pour it over the chocolate. Stir gently until smooth, then leave the filling to thicken.
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Preheat the oven to 160°C (320°F), conventional bake.
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Bake the macarons in the middle of the oven for about 12 minutes. Allow them to cool completely on the baking sheet before filling and assembling.
