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Recipes
Macaroons
recipe
By
Mitzie Wilson & Debbie Major
Serving instructions
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Makes about 20
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Takes 30 minutes to make, 10 minutes to bake, plus cooling
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Rating
We all know them but macaroons are difficult to make aren't they? Not if you follow this recipe to get perfect macaroons every time.
Ingredients
- 125g ground almonds
- 250g icing sugar
- 3 egg whites
- 8g sachet dried egg white powder
- 30g caster sugar
- Few drops of pink food colouring
For the filling
- 100g plain chocolate, broken up
- 50g butter
- 142ml carton double cream
Method
- 1. Line 2-3 large baking trays with baking paper. Mix the ground almonds and icing sugar together in a bowl. In another bowl, whisk the egg whites and egg powder together to stiff peaks. Gradually whisk the caster sugar into the egg mixture until thick and glossy. Using a large slotted spoon, fold in the almond
- and icing sugar mixture and the food colouring, until combined and evenly coloured.
- 2. Put the mixture into a disposable piping bag and snip off the end so that you have a hole about 1cm wide. Pipe small rounds, about 4cm in diameter onto the baking sheets, spaced apart. You should get about 40. Set aside for 10 minutes to allow a crust to form on each.
- 3. Meanwhile, preheat the oven to 190°C/fan170°C/gas 5. Bake the macaroons for 5 minutes or until the underside is set. Carefully turn each macaroon over and bake for a further 5 minutes. Set aside to cool completely.
- 4. Meanwhile, put the chocolate and butter in a small pan over a low heat. Gently melt, then stir until smooth. Set aside to cool slightly. In a bowl, whisk the cream to soft peaks. Fold into the chocolate mixture.
- 5. Lift the macaroons from the paper and spread half with the chocolate mixture. Sandwich together with the remaining macaroons to make about 20. Allow to firm up for 1 hour before serving. Eat within a couple of hours.