Clear and checked
Method
- 01
Read, weigh and prepare
5 minHands-onRead the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.
- 02
Prepare almond mixture
6 minHands-onSift almonds and icing sugar. Briefly pulse coarse pieces with icing sugar if needed, stopping before oily. Replace removed coarse pieces with fine almonds.
- 03
Whisk meringue
8 minHands-onIn a grease-free bowl whisk whites with cream of tartar until foamy. Add caster sugar gradually and whisk to glossy peaks with a small bend at the tip. Add optional gel colour.
- 04
Fold to flowing batter
7 minHands-onFold in almond mixture, then press and fold against the bowl to release air. Stop when a continuous ribbon settles into the surface in about 15–20 seconds. Runny batter is overmixed.
- 05
Pipe shells
10 minHands-onPipe circles 3–3½ cm wide with gaps on the lined trays. Tap trays and prick visible bubbles.
- 06
Dry shells
30 minHands-off · check as directedLeave 30–60 minutes in total until tops feel dry and do not stick to a light touch; humidity can extend the wait.
- 07
Start heating the oven
1 minHands-onHeat the oven to 130°C fan.
- 08
Allow the oven to heat
14 minHands-off · check as directedAllow about 15 minutes of heating in total and check that the oven has reached 130°C fan.
- 09
Finish drying
14 minHands-off · check as directedContinue drying until the surface passes the touch test.
- 10
Load the prepared bake
2 minHands-onCheck the oven has reached the stated setting and carefully put in the prepared tray or tin.
- 11
Bake macaron tray 1
16 minHands-off · check as directedBake one tray at a time at 150°C conventional / 130°C fan for 14–18 minutes, until tops do not wobble when nudged.
- 12
Take out of the oven
1 minHands-onPut the tray on a rack; bake the remaining tray separately.
- 13
Load the prepared bake
2 minHands-onCheck the oven has reached the stated setting and carefully put in the prepared tray or tin.
- 14
Bake macaron tray 2
16 minHands-off · check as directedBake one tray at a time at 150°C conventional / 130°C fan for 14–18 minutes, until tops do not wobble when nudged.
- 15
Take out of the oven
1 minHands-onPut the tray on a rack; bake the remaining tray separately.
- 16
Cool
30 minHands-off · check as directedCool fully before peeling shells from paper. Check a shell releases cleanly first.
- 17
Heat ganache cream
3 minHands-onHeat filling cream until steaming and pour over the filling chocolate.
- 18
Soften chocolate
2 minHands-off · check as directedWait for 2 minutes.
- 19
Finish ganache
3 minHands-onStir until smooth and stir in filling butter.
- 20
Cool ganache
30 minHands-off · check as directedCool to piping consistency.
- 21
Sandwich shells
10 minHands-onMatch shells, pipe ganache and sandwich gently. Put in a covered refrigerator container.
- 22
Mature
1080 minHands-off · check as directedRefrigerate covered for 12–24 hours; the timer allows 18 hours.
- 23
Rest: Temper before serving
15 minHands-off · check as directedStand for 15 minutes before eating.
Equipment check
4 items required
- Digital scales
- mixer
- piping bag with round nozzle
- two lined trays
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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