Show off your culinary skills with a tray of pretty macaroons! They're a small light biscuit, crunchy outside and soft inside, made with ground almonds, sugar and egg whites. You can choose your favourite combination for your macaroons, just add flavouring and colour to match.
- 175g icing sugar
- 125g ground almonds
- 3 large free-range egg whites
- 75g caster sugar
For the filling
- 150g butter, softened
- 75g icing sugar
Preheat the oven to 140°C
- Preheat the oven to 160°C.
- Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
- In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in the colouring, please use the new gel colours as they will not make the meringue mixture too runny.
You can also incorporate the flavour extract at this point, such as lemon, chocolate, lavender, coffee etc, depending on what kind of macaroons you want.
Or divide the meringue among different bowls if you want to make more than one colour.
- Fold half the almond and icing sugar mixture into the meringue and mix well.
Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Please ensure that the mixture is not over worked.
Spoon into a piping bag fitted with a 1cm plain nozzle.
- Line 2 baking sheets with baking paper.
Pipe small rounds of the macaroon mixture, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘standing’.
Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger.
- Bake for 15 minutes. Remove from the oven and cool.
- Meanwhile, make the filling.
In a bowl, beat the butter until light and fluffy, and then beat in the icing sugar. You can choose to add colour and flavouring to your butter cream, depending on which irresistible meringues you are making.
Use the butter cream to sandwich pairs of macaroons together and voila the finished article.
- To make chocolate macaroons, replace 25grams of the caster sugar with good quality cocoa powder.
Download Macaroons recipe in pdf format (105kb)
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