Edd Kimber, champion of BBC's Nice British Bake Off, shares his skilled data for baking picture-perfect macarons

• Preparation and cooking time
  • Prep:35 minutes
  • Prepare dinner:14 minutes
• Extra effort
• Makes 35

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Substances

• 170g icing sugar
• 160g floor almonds
• 120ml egg whites from about 4 medium eggs, separated into 2 equal batches
• 160g granulated sugar
• ½ tsp purple meals colouring (see tip)

For the filling

• 120g double cream
• 110g darkish chocolate, finely chopped
• 25g unsalted butter, room temperature
• 75g raspberry jam

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Technique

• STEP 1

  Place the icing sugar and floor almonds within the bowl of a meals processor and pulse about 15 occasions till totally mixed. Sieve this combination into a big bowl, discarding any particles that keep within the sieve. Add the primary batch of egg whites to the almond combination, combine to type a thick paste and put aside.

• STEP 2

  Tip the second batch of egg whites right into a spotlessly clear, heatproof bowl and have an electrical whisk on the prepared. Place 50ml water and the granulated sugar right into a small saucepan on medium warmth. Carry to a boil and prepare dinner till the syrup registers 110C, utilizing a sugar thermometer, at which period begin to beat the egg whites on excessive velocity. As soon as the syrup is at 118C pour it slowly down the facet of the mixer bowl, avoiding the shifting whisk. Proceed to whisk on excessive till the combination has cooled barely and you’ve got a shiny peaked meringue combination – the bowl ought to now not be sizzling to the contact, however nonetheless heat. Add the colouring and whisk to mix.

• STEP 3

  Tip the meringue onto the almond combination and gently fold collectively. It will be important to not over-mix the batter – it ought to fall in a thick ribbon from the spatula. The ribbon also needs to fade again into the batter inside about 30 secs – if it doesn’t, fold a number of extra occasions.

• STEP 4

  Warmth oven to 170C/150C fan/gasoline 3-4. Line three baking sheets with baking parchment. Switch the batter to a piping bag fitted with a big spherical nozzle. Maintain the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the ready baking sheets. Go away to relaxation for 30 minutes, or till the macarons have developed a pores and skin.

• STEP 5

  Bake the macarons for 14 minutes (this must be exact, so you might check a macaron first). Instantly slide the parchment onto the work floor and funky for a couple of minutes earlier than gently peeling the macarons off the paper.

• STEP 6

  To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Carry the cream simply to the boil and pour over the chocolate. Go away to face for a number of minutes, then stir to mix. Add the butter and stir till easy, then depart to set till thickened. Place the chocolate combine right into a clear piping bag with a smaller nozzle and pipe across the fringe of half the macarons. Fill the centre with jam and sandwich with one other macaron shell.

• STEP 7

  As soon as completed, the macarons will enhance with an in a single day relaxation within the fridge.