Macaroons

Ingredients

• 0.5 lb almond paste
• 3 egg whites
• 0.375 lb powdered sugar

Method

Macaroons are a confectionery built on the suspension of air in egg white. The almond paste and egg-white must incorporate as much air as possible during mixing — this is your leavening and your crumb structure combined. Work the almond paste and caster sugar together on a clean marble slab or board first, breaking down the paste into fine particles. The sugar acts as an abrasive. Once the mixture is uniform and pale, begin adding the egg whites in three or four additions, stirring with your hand at first to combine, then switching to a palette knife once the mix tightens. Work deliberately: you want a ribbon-like batter that holds peaks when you lift the knife away, but not a stiff meringue. The batter should fall slowly from the knife, not cling. This takes roughly 8–10 minutes by hand.

Transfer to a piping bag fitted with a plain 8mm tube and pipe onto baking paper in mounds roughly the size of a walnut, spacing them well apart — at least 1.5cm — as they will spread slightly. Alternatively, drop spoonfuls from a teaspoon if you prefer an irregular shape. Rest the tray at room temperature for 15 minutes. This allows the surface to firm slightly and helps prevent the macaroons from splitting during bake.

Bake at 160°C for 18–22 minutes. The macaroons are done when they are set on top but retain a slight yield when pressed gently at the base. They should be pale biscuit in colour with perhaps one or two freckles of deeper gold. Do not overbake — they will become dry and brittle rather than yielding in the centre.

Whilst still warm, invert the paper onto a clean, damp cloth and allow it to sit for 2–3 minutes. The steam from the damp cloth weakens the glue between baked macaroon and paper through controlled emulsification of the base oils. Slide a palette knife under the macaroon to release it. Cool completely on a wire rack. Store in an airtight tin — macaroons soften slightly over 24 hours, which is their correct state.