Monday, February 24 2014, 01:19 PM MST
As Aired on February 23, 2014
Recipe Courtesy Elizabeth and Mark, Dolcetti Gelato
4 large egg whites (or 5 small) 140g (4.94 ounces)
1/3 cup or 70g (2.47 ounces) caster sugar [*US cups 1/3 cup plus 1 tsp]
1 3/4 cups 230g (8.11 ounces) powdered sugar [US cups 1 3/4 cups plus 4 tsp]
1 cup or 120g (4.23 ounces) almond meal [US cups 1 cup plus 3 teaspoons]
2g (0.07 ounces) salt (tiny pinch)
gel food coloring (optional)
(*cup measurements are metric cups where 1 cup=250ml in the USA cups use customary units so 1 cup = 236ml so you need to add a little bit extra as detailed in the recipe.).
Preheat the oven to 300 degrees F
Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes. How long this takes will depend on you mixer. Add gel or powdered food colouring and continue to mix for a further 20 seconds.
Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top . Happy Eating.
Lady of the Earl Buttercream filling:
100g butter, softened
1 cup icing sugar
1 Tbsp honey
2 tsp earl-grey tea leaves steeped in 2 Tbsp boiling water
Make the buttercream filling by mixing the softened butter and icing sugar in a bowl. Microwave the honey for 20 seconds to soften it slightly, and add this to the buttercream mixture. Make a strong brew of earl-grey tea using 2 tsp tea leaves steeped in 2 Tbsp boiling water, and stir this in to the buttercream.