For the macarons:
– 100 g almond flour
– 150 g icing sugar
– 3 egg whites
– 100 g fine granulated sugar
– pinch of salt
For the buttercream:
– 125 g unsalted butter
– 250 g icing sugar
– black food colouring
Sieve the icing sugar and almond flour over a very clean bowl and mix them together using a spatula. Beat the egg whites along with a pinch of salt in a large bowl, using a mixer on the medium speed, until they start to foam. Now add the sugar and mix the egg whites until they begin to stand up in stiff, shiny peaks. This will take around 8 minutes.
Carefully fold the combined almond flour and icing sugar through the egg-white mixture, until you have a smooth batter. Don’t keep folding for too long. The batter is ready when it drops off the spatula in a long strand. Preheat the oven to 150 oC. Line a baking sheet with baking parchment. Fill a piping bag with the batter. Carefully pipe circles around 2 cm wide onto the baking parchment. Leave some space between the circles. First allow the circles to dry on the baking sheet for half an hour at room temperature. Then put them in the oven and bake them for around 20 minutes. Allow the circles to cool fully.
In the meantime, make the buttercream. To do this, beat the butter for about ten minutes and add the sugar little by little. Spoon the cream into a small bowl and stir in a bit of black food colouring.
Take a circle and spoon a little of the grey buttercream onto it, before placing the other circle on top. Press them together firmly. And your macarons are ready!
Read more in Daphne’s Diary 07-2019.