Happy Macron Monday folks! 😋

Today we are celebrating a wonderful day…International Macaron Day baby!

With all the delicious vibes (and sugar) running through our veins, we’ve set ourselves up for a fantastic week. Tomorrow is Diana’s birthday and the whole Horsford clang are heading off to Sexy Fish for a delightful evening of fishy-fanatics, and lot’s of wine…

Back at base, we’ll be heading to Bryanston School to meet ‘n greet some eager (and hungry) students and introduce them to our delicious brownies!! Oh, and our infamous 1 & 2 Week Courses.

With a flood of Evening Classes and Corporate Events this week we don’t have time to chat… so it’s on with today’s tasty Macaron Recipe! It’s a show-stopper, so make sure you’re ready…

Ingredients:

300g Tant Pour Tant (equal quantities of ground almonds and icing sugar)
110g egg white divided into 55g
55g water
165g sugar

Method:

Mix 55g of egg white with the 300g of Tant Pour Tant.

Place the sugar and water in a pan. Heat until 120C.

Meanwhile, beat the other 55g of egg white to soft peaks.

Once the sugar syrup reaches the correct temperature – pour, whilst beating, over the egg white. Beat until fully combined.

Fold the ‘Tant Pour Tant’ mix into the meringue.

Pipe into macaron halves on to a macaron tray.

Bake at 160C for 10 minutes with the door ajar.

Once baked, simply pipe your filling of choice onto the flat surface of one half-moon in a ‘swirl’ formation.

Delicately place the other half on top and admire and enjoy your magnificent Macaron creations!

Don’t forget to let us know how you get on and tag us in any foodie pics!