Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
Macaroons
- 100 g ground almonds
- 100 g Chelsea Icing Sugar
- 80 g egg whites
- 30 g Chelsea Caster Sugar
- Gel food colours (optional)
Hazelnut Buttercream
- 135 g hazelnut praline paste
- 95 g unsalted butter at room temperature
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
- Macaroons : Mix the Chelsea Icing Sugar and ground almonds together with a whisk. Sieve the mixture to remove any big lumps of almond. Put aside and prepare the French meringue.
With an electric hand mixer whisk the white eggs.
When bubbles form on the side add 1/3 of Chelsea Caster Sugar and keep whisking.
When waves are forming on the top add another 1/3 of caster sugar.
Keep whisking and when the meringue is almost ready add the rest of caster sugar to obtain a fluffy firm meringue.
Add a little food colouring if desired and mix 30 seconds to incorporate the colour well.
Pour the meringue onto the dry ingredients.
With a silicon spatula crush the meringue onto the dry ingredients until well incorporated.
Pour the mixture into a piping bag fitted with a round nozzle.
Pipe into a baking tray covered with parchment paper.
Incline the piping bag by 45 degrees to avoid a peak on the top of the shell.
Drop the baking tray on the bench a few times to level the piped mixture and remove air bubbles.
Bake 15 minutes at 150°C or until a nice cracked 'foot' is formed around the bottom.
Cool down 2 minutes on the tray and then transfer onto a rack and leave to cool 30 minutes.
Match up similar sizes macarons into pairs. Pipe the cream into the centre of one macaron shell.
Put the complementary shell on the top and to close the macaron twist both shells in a reverse movement.
-- Hazelnut Butter Cream : In a stand mixer add butter and hazelnut praline paste, mix for 1 - 2 minutes until you obtain a creamy hazelnut paste. Store in the fridge before piping onto the macarons.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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