COCOCOCOCOCO
O
CO
OO
CO
OO
OKOKOKOKOKOKOKOK
K
OKOKOKOOO
IEIEIEIEIEIE
E
IE
EE
I
S S S S S S SS
ANANANANANANANANANAN
N
AAA
DD D DDD D DDDDD
SLSLSLSLSLSL
LL
SL
L
SLSSSSSS
ICICICIC
CC
IC
CC
III
ESESESESESESESESESEEEEEEE
Macaron variations
Tangerine Macarons
Sharp, zesty tangerines are used here, rather than the more usual oranges,to counterbalance the sweetness of the meringues.Special equipment
food processor with blade attachmentIngredients(^1) ⁄ 2 cup ground almonds
(^1) ⁄ 4 cup cocoa powder
(^3) ⁄ 4 cup confectioner’s sugar
2 large egg whites, at room temperature
(^1) ⁄ 3 cup sugar
For the filling
(^1) ⁄ 3 cup cocoa powder
11 ⁄ 4 cups confectioner’s sugar
3 tbsp unsalted butter, melted
3 tbsp milk, plus a little extra if needed
Method
1 Preheat the oven to 300°F (150°C). Line 2
baking sheets with wax paper. In a food
processor, pulse together the ground
almonds, cocoa powder, and confectioner’s
sugar until very finely mixed, with no lumps.
2 Whisk the egg whites until stiff. Add the
granulated sugar, whisking. The mixture
should be stiff. Fold in the almond mixture
a spoonful at a time. Transfer to the piping
bag. Holding the bag vertically, pipe
meringue into the center of each circle.
3 Bake in the middle of the oven for 18–20
minutes. Leave to cool on the sheets 15–20
minutes, before transferring to a wire rack.
4 For the filling, sift the cocoa and
confectioner’s sugar into a bowl. Add the
butter and milk, and whisk. Add a little milk
if too thick. Transfer to the piping bag and
pipe frosting onto the flat side of half the
macarons and sandwich together. Serve the
same day, or the macarons will go soft.
PREPARE AHEAD The unfilled shells can be
stored for 3 days in an airtight container.
Chocolate
Macarons
These delicious macarons are filled
with a rich, dark chocolate buttercream.
MAKES
20
30
MINS
18–20
MINS
Method
1 Preheat the oven to 300°F (150°C). Line 2
baking sheets with wax paper. Draw on
11 ⁄ 4 in (3cm) circles with a pencil, leaving a
11 ⁄ 4 in (3cm) gap between each one. Pulse
the confectioner’s sugar and almonds in
a food processor, until finely mixed. Add
the tangerine zest and pulse briefly.
Special equipment
food processor with blade attachment
Ingredients
(^3) ⁄ 4 cup confectioner’s sugar
(^3) ⁄ 4 cup ground almonds
1 scant tsp finely grated tangerine zest
2 large egg whites, at room temperature
(^1) ⁄ 3 cup sugar
3–4 drops orange food coloring
For the filling
(^3) ⁄ 4 cup confectioner’s sugar
4 tbsp unsalted butter, softened
1 tbsp tangerine juice
1 scant tsp finely grated tangerine zest
MAKES
20
30
MINS
18–20
MINS
2 In a bowl, whisk the egg whites to form
stiff peaks with a hand mixer. Add the sugar
a little at a time, whisking well with each
addition. Whisk in the food coloring.
3 Fold in the almond mixture, a spoonful at
a time. Transfer to the piping bag. Holding
the bag vertically, pipe meringue into the
center of each circle.
4 Bake in the middle of the oven for 18–20
minutes until the surface is set firm. Leave
the macarons to cool on the baking sheets
for 15–20 minutes and then transfer to a
wire rack to cool completely.
5 For the filling, cream together the
confectioner’s sugar, butter, tangerine zest,
and juice until smooth. Transfer into the
(cleaned) piping bag, using the same nozzle.
Pipe a blob of frosting onto the flat side of
half the macarons, and sandwich with the
rest. Serve the same day.
PREPARE AHEAD The unfilled shells can be
stored for 3 days in an airtight container.