Shop Next.co.uk
logo

Category Archives: Featured Posts

On our recent #NextInParis trip, we wanted to get a feel for anything and everything Parisian. Naturally, this lead us to sample some of the foodie delights of the captial – including delectable chocolate eclairs, scrumptious French onion soup and of course the almost-too-good-to-eat macarons. We were lucky enough to not only taste them but have a go at making the little treats – so we thought we’d share the classic macaron recipe as well as a few tips and tricks we learnt (or at least tried to) along the way.

Next Bloggers Macaron Class

Macaron Class

Apron on and whisks at the ready? Firstly let’s start with the recipe!

Recipe for Macarons

For 16-18 macarons will need:
3 aged egg whites
4 tbsp caster sugar
125g ground almonds
175g icing sugar
A few drops of food colouring of your choice
Filling such as whipped cream or ganache – these are pistachio flavoured cream!

Equipment:
Baking tray
Baking paper
Piping bag and medium nozzle
Pencil to draw circle templates
A whisk, better yet an electric whisk or mixer (see our food mixers here!)

Method:
1. Whip egg whites until they become frothy.
2. Add the caster sugar a tablespoon at a time.
3. Continue to whip until the mixture forms glossy, white peaks.
4.  Carefully fold in the ground almonds and icing sugar without deflating the meringue.
5. Add  a couple of drops of food colouring and slowly mix in.

Macaons - Mixer

6. Using a piping bag, pipe small similar sized circles onto the  lined baking tray.

Macarons - How to pipe
7. Let the shells dry for 10-15 minutes until they are dry to touch.
8. Preheat your oven to 150°C/Gas mark 2.
9. Bake for 15-20 minutes.
10. Let them cool on the paper for 5 minutes before lifting away with a spatula.

Macaron Shells
11. Pipe the filling onto one shell and squeeze together.
12. Et voila! Pack them into a pretty box – or enjoy them for yourself!

Macarons - Tips and tricks

We learnt the trick to successful macarons is all in the preparation of ingredients and equipment! So what did we learn?

● The meringue biscuits are all the same almond flavour – it is the food colouring and cream filling that sets them apart.
● Age your egg whites 2-3 days before by separating them in a bowl and keeping in the fridge. This will reduce the fat content and help them to whip easier.
● Bring egg whites to room temperature before beginning the recipe.
● Line your baking trays with two sheets of baking paper and draw evenly spread out circles as a guide. Perhaps use a spice jar or dressing bottle for a circle template.
● Sieve the ground almonds and discard any lumps and bumps.
● Use a gel food colouring for a more vivid colour.
● The mixture should form glossy opaque peaks.
● A pinch of cream of tartar can help form perfect peaks.
● Use a piping tip such as a 1A to pipe out the macarons.
● Don’t be tempted to open the oven whilst baking as this will deflate them!
● Persevere – you’ll be a macaron pro before you know it!

Enjoy

For more pictures of our trip, why not check out the #NextInParis editorial?

Permalink | Comments (0-1) |

Categories: Featured Posts

post photo

With over 43,000 entries, over a hundred shortlisted bloggers and 14 award categories, it was finally time to gather at London’s OXO2 Tower to announce the winners of the coveted Cosmopolitan Blog Awards 2013. Most notably, to find out the…

Read more »

Permalink | Comments (0-1) |

Categories: Featured Posts

post photo

If you were a bag what would you be…? Perhaps you’re a party hopping clutch with a weakness for everything that sparkles? A treasured traditional leather satchel waiting to be found by a lover of vintage? Or a raring to…

Read more »

post photo

Whether it’s a bar in Hoxton, the office or a posh wedding, there’s no doubt that only one ensemble will take you from zero to hero: the suit! Looking effortlessly chic, well-cut and (ultimately) becoming a magnet to which the…

Read more »