Almonds & Vanilla Macarons

These macarons were inspired by none other than Mr. Adriano Zumbo himself i.e. The Macaron King!

I've always wanted to try these, though I didn't have the courage, I mean if you've ever tastes one you'd know just how bloody delicate they are.

But with a few tips from Mr. Zumbo they turned out a treat...pardon the pun ;)

Prep-time: 45 minutes (not including the setting time)

Ingredients:
ALMOND MERINGUE BISCUT
- 2/3 cup almond meal
- 1 1/2 cups caster sugar
- 3 large egg whites (room temperature)
- 5 tbsp (65 g) granulated sugar
- a few drops food colouring (optional)
- 1 teaspoon vanilla extract (equ. 1 vanilla bean)

THE CREAM FILLING
- 100g white chocolate, chopped
- 60g thickened cream
- 1 teaspoon glucose
- 1 teaspoon vanilla extract (equ. 1 vanilla bean)
- 50g butter

How to work the Magic:

ALMOND MERINGUE BISCUT

Grease 3 large baking trays. Line with baking paper. Sift almond meal and icing sugar together in a bowl.
Using an electric mixer, beat eggwhites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved. Add vanilla. Beat until just combined. Fold in half the almond mixture until just combined. Fold in remaining mixture until combined and glossy (mixture will break down a little).

Spoon into a large pipping bag. Snip 1cm from 1 corner. Pipe 4cm rounds mixture onto prepared trays, 3cm apart. Tap trays on bench to remove air bubbles. Set aside until you can touch the macarons without it sticking to your finger.
Preheat oven to 120°C. Bake macarons, 1 tray at a time, for 15 - 18mins or until tops have popped up. Allow to cool on trays.

THE CREAM FILLING
Mix all ingredients in a saucpan and stir until all melted and combined. Once ready, be sure to refrigerate the mix for at least 30mins or until mixture thickens.

Spread filling in macaron shells, though not to eadge and not too high, approx. half a teaspoon should do s fine. Squeeze another of these wonderful shells and sandwich the creame. Set aside until filling sets. Serve.

HINTS:
1. Don't let mixture become too thick, or it will be hard to spread macarons.
2. Macarons can be very 'challenging', they may need some attempts before you get them right.
3. Be careful when adding food colourings, too much can make the macarons too soft.

I had a few attempts at making these, in fact 3 attempts in 2 days with only the last working...just!

Not a dessert for the faint hearted, set a side your time, patients and possibly, your weekend.