Obsessed as I am with baking the perfect macaron, I am always on the look out for recipe books, master classes and blogs that tackle these sweet little conundrums. I love to read all the tips and quirky suggestions and to compare the recipes and techniques suggested. I am often inspired by the creativity of fellow macaron-makers and the combinations of colours and flavours appear endless.
What I find most interesting are the slight but significant differences in the techniques used to combine and manipulate the simple ingredients of egg white, sugar and ground almond into the much-loved, sophisticated, french delicacy. Achieving perfection in baking macarons appears to be a very personal thing and everybody has their own trick for success!
Recently, I read an intriguing recipe which suggested cooking the mixture of icing sugar and ground almonds on a baking tray at 150 C for about 5 minutes before folding it into the beaten egg whites. I am struggling to work out how or why this would assist in producing a perfect macaron but I will experiment with this method as soon as I get a chance and will report back. Do let me know if you have had any success – or otherwise with this technique.