People who know me well often ask where do you get your stunning good looks from? Well this picture is the answer. My darling Mother was 81 last weekend, she doesn’t look like it – so we cut her in half and counted the rings and 81 she is!
Macaron De Nancy is my mum’s absolute favourite thing that I make. So I made them for her birthday. This is a reworking of a previously successful recipe. I have made amendments to the shaping instructions – it made them much easier to handle.
To Make Macaroon de Nancy You Will Need
- 100g Ground Almonds
- 100g Icing Sugar
- 40g Egg white – please do weigh it!
- 5g Vanilla Paste
- Bitter Almond extract – 3-5 Drops
- Water for brushing.
Mix together the Ground Almonds and Icing Sugar. Once fully combined pass the mixture through a sieve.
Sieving together the two items makes sure that they are very fine and totally blended. This is called a tant pour tant – equal parts of Ground Almonds and Icing Sugar. By combining in this way the sugar absorbs some of the oils in the almonds.
I put the mix into the fridge for 10mins to firm up.
Step 3 – New Instruction
Sieve a thick layer of icing sugar onto your worktop, scoop up a golfball sized dollop of the mixture and drop it onto the sugar. With lots of extra sugar on your fingers turn the ball over to coat it fully with icing sugar.
Put the encased ball of mixture onto a lined baking tray and press down to flatten to 1-1.5cm biscuit.
Then back into the fridge for 20 mins to firm up.
Put the oven on at 160Fan/180C/300F/Gas 3. Before you put the tray into the oven you need to wipe the Macaroons with water. Take kitchen towel, fold it over, dip this in water and dab onto the surface of the Macaron.
Cook for 12 mins, checking at 10. The water makes the surface of the Macaroon de Nancy crack and have a glazed finish.
If you are around when these come out of the oven the thing to do is to have them warm – just above room temperature.