A mix for making macaron shells at home. Once baked, sandwich them with your favourite buttercream or chocolate ganache to create classic French macarons.

Instructions

Makes about 18 macarons (4 cm)

Preparation time: about 55 minutes

Ingredients

Mix 200g

Almond powder 50g

Hot water 43mL (above 80°C)

Tools

Mixing bowl, hand mixer, spatula, piping bag, round piping tip, baking paper, oven

Preparation

Line the baking tray with three layers of baking paper to help regulate heat.

Instructions

1. Place the mix and almond powder in a bowl and mix lightly. Add the hot water and mix again.

(If colouring the batter, add food colouring at this stage. The colour will remain similar after baking.)

2. When no dry powder remains, mix with a hand mixer: 1 minute on low speed, then 1 minute 30 seconds on medium speed.

3. Transfer the batter into a piping bag fitted with a round tip. Pipe circles of about 4 cm onto the tray, leaving about 3 cm between each.

4. Leave at room temperature for about 10 minutes to allow the surface to dry.

5. Preheat the oven to 140°C, then reduce to 130°C and place the tray on the lower rack. Bake for about 16 minutes.

(Bake only one tray at a time.)

6. Allow the shells to cool on the tray. Repeat the piping and baking steps for the remaining batter.

7. Once completely cooled, sandwich with buttercream or ganache.

Baking time and temperature may vary depending on the oven.

If the shells start browning, cover loosely with aluminium foil.