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Master of the Macaron Gift Set
Product Details
Description
Macaron making kit containing all the essential ingredients for making your very own macarons. The kit contains almond flour, icing sugar, caster sugar, colouring, a piping bad and nozzle, parchment paper and step by step instructions. A perfect gift for baking enthusiasts and macaron lovers.
Features
Style: Food preparation
Quantity per pack:
1
Servings:
20
Dimensions
Height:
25 cm
Width:
21 cm
Depth:
6 cm
Material & Care
70% Cardboard
24% Paper
5% Plastic
3% Metal
Ingredients
Almond flour: Ground ALMONDS, Icing Sugar, Caster sugar, Red colour gel contains: Glucose, Sugar, Water, Colour (Allura Red), Anti caking agent (Potato Starch), Preservative (Potassium Sorbate), Acidity regulator (Citric Acid), Gelling agent (Agar), Stabiliser (Xanthan Gum). Note: E129 Allura Red may have an adverse effect on activity and attention in children.
Directions
How to Make Light & Crunchy Macarons with an Irresistible Chew:
Step 1 - Preheat oven to 150°C / 130°C Fan / Gas 2. Line two baking sheets with parchment paper and set aside.
Step 2 - Heat a small pot of water over medium-low heat. Combine egg whites and roughly 3 tbsp caster sugar in a mixing bowl. Place the bowl over the steaming pot to create a double boiler.
Step 3 - Continuously whisk until sugar melts completely and egg whites turn white and frothy (approximately 1 minute). Remove from heat.
Step 4 - Whisk on high speed while gradually adding the remaining caster sugar. Next, add a small amount of food coloring, and continue whisking for 3–4 minutes until stiff peaks form.
Step 5 - Sift almond flour, 90g icing sugar, and salt together and gradually fold mixture into the meringue.
Step 6 - Gently fold the mixture with your spatula, scooping up the batter from inside the edges of the bowl and gently twisting into the centre.
Step 7 - Scoop mixture into your piping bag fitted with the nozzle. Pipe small blobs onto prepared baking sheets, keeping about 40mm between each. Bang the baking tray on the worktop twice to remove any air bubbles.Let the macarons air dry for 15–30 minutes.
Step 8 - Bake for 13 minutes, turning halfway. Let them cool completely before removing from the baking sheet.
Step 9 - Beat the remaining icing sugar, 40g softened butter, and a dash of milk until fluffy (2 minutes). Once the macarons are completely cool to touch, pipe the filling onto the flat side of the macaron and sandwich with another macaron - repeat with all macarons.
Step 1 - Preheat oven to 150°C / 130°C Fan / Gas 2. Line two baking sheets with parchment paper and set aside.
Step 2 - Heat a small pot of water over medium-low heat. Combine egg whites and roughly 3 tbsp caster sugar in a mixing bowl. Place the bowl over the steaming pot to create a double boiler.
Step 3 - Continuously whisk until sugar melts completely and egg whites turn white and frothy (approximately 1 minute). Remove from heat.
Step 4 - Whisk on high speed while gradually adding the remaining caster sugar. Next, add a small amount of food coloring, and continue whisking for 3–4 minutes until stiff peaks form.
Step 5 - Sift almond flour, 90g icing sugar, and salt together and gradually fold mixture into the meringue.
Step 6 - Gently fold the mixture with your spatula, scooping up the batter from inside the edges of the bowl and gently twisting into the centre.
Step 7 - Scoop mixture into your piping bag fitted with the nozzle. Pipe small blobs onto prepared baking sheets, keeping about 40mm between each. Bang the baking tray on the worktop twice to remove any air bubbles.Let the macarons air dry for 15–30 minutes.
Step 8 - Bake for 13 minutes, turning halfway. Let them cool completely before removing from the baking sheet.
Step 9 - Beat the remaining icing sugar, 40g softened butter, and a dash of milk until fluffy (2 minutes). Once the macarons are completely cool to touch, pipe the filling onto the flat side of the macaron and sandwich with another macaron - repeat with all macarons.
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Description
Macaron making kit containing all the essential ingredients for making your very own macarons. The kit contains almond flour, icing sugar, caster sugar, colouring, a piping bad and nozzle, parchment paper and step by step instructions. A perfect gift for baking enthusiasts and macaron lovers.
Features
Style: Food preparation
Quantity per pack:
1
Servings:
20
Dimensions
Height:
25 cm
Width:
21 cm
Depth:
6 cm
Material & Care
70% Cardboard
24% Paper
5% Plastic
3% Metal
Ingredients
Almond flour: Ground ALMONDS, Icing Sugar, Caster sugar, Red colour gel contains: Glucose, Sugar, Water, Colour (Allura Red), Anti caking agent (Potato Starch), Preservative (Potassium Sorbate), Acidity regulator (Citric Acid), Gelling agent (Agar), Stabiliser (Xanthan Gum). Note: E129 Allura Red may have an adverse effect on activity and attention in children.
Directions
How to Make Light & Crunchy Macarons with an Irresistible Chew:
Step 1 - Preheat oven to 150°C / 130°C Fan / Gas 2. Line two baking sheets with parchment paper and set aside.
Step 2 - Heat a small pot of water over medium-low heat. Combine egg whites and roughly 3 tbsp caster sugar in a mixing bowl. Place the bowl over the steaming pot to create a double boiler.
Step 3 - Continuously whisk until sugar melts completely and egg whites turn white and frothy (approximately 1 minute). Remove from heat.
Step 4 - Whisk on high speed while gradually adding the remaining caster sugar. Next, add a small amount of food coloring, and continue whisking for 3–4 minutes until stiff peaks form.
Step 5 - Sift almond flour, 90g icing sugar, and salt together and gradually fold mixture into the meringue.
Step 6 - Gently fold the mixture with your spatula, scooping up the batter from inside the edges of the bowl and gently twisting into the centre.
Step 7 - Scoop mixture into your piping bag fitted with the nozzle. Pipe small blobs onto prepared baking sheets, keeping about 40mm between each. Bang the baking tray on the worktop twice to remove any air bubbles.Let the macarons air dry for 15–30 minutes.
Step 8 - Bake for 13 minutes, turning halfway. Let them cool completely before removing from the baking sheet.
Step 9 - Beat the remaining icing sugar, 40g softened butter, and a dash of milk until fluffy (2 minutes). Once the macarons are completely cool to touch, pipe the filling onto the flat side of the macaron and sandwich with another macaron - repeat with all macarons.
Step 1 - Preheat oven to 150°C / 130°C Fan / Gas 2. Line two baking sheets with parchment paper and set aside.
Step 2 - Heat a small pot of water over medium-low heat. Combine egg whites and roughly 3 tbsp caster sugar in a mixing bowl. Place the bowl over the steaming pot to create a double boiler.
Step 3 - Continuously whisk until sugar melts completely and egg whites turn white and frothy (approximately 1 minute). Remove from heat.
Step 4 - Whisk on high speed while gradually adding the remaining caster sugar. Next, add a small amount of food coloring, and continue whisking for 3–4 minutes until stiff peaks form.
Step 5 - Sift almond flour, 90g icing sugar, and salt together and gradually fold mixture into the meringue.
Step 6 - Gently fold the mixture with your spatula, scooping up the batter from inside the edges of the bowl and gently twisting into the centre.
Step 7 - Scoop mixture into your piping bag fitted with the nozzle. Pipe small blobs onto prepared baking sheets, keeping about 40mm between each. Bang the baking tray on the worktop twice to remove any air bubbles.Let the macarons air dry for 15–30 minutes.
Step 8 - Bake for 13 minutes, turning halfway. Let them cool completely before removing from the baking sheet.
Step 9 - Beat the remaining icing sugar, 40g softened butter, and a dash of milk until fluffy (2 minutes). Once the macarons are completely cool to touch, pipe the filling onto the flat side of the macaron and sandwich with another macaron - repeat with all macarons.
Dimensions
Height:
25 cm
Width:
21 cm
Depth:
6 cm
Gift Box Service
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2. Add up to four gifts per box.
3. Add a personalised message for the recipient.
4. Add up to four gift boxes to your bag.
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