- April 2010
- Makes 20
- Takes 45 minutes to make, 15 minutes to cook, plus cooling
Follow this colourful macaroon (or, macaron) recipe to give as a gift or a sophisticated dessert for a dinner party.
(And, not to be confused with the OTHER type. Take a look at these coconut macaroons from Bake Off’s Martha Collison.)
- Gluten-free recipes
- 9.7g (4.2g saturated)
- 17.5g (16.4g sugars)
Macaroons taste wonderful plain, but why not add flavouring and colouring. Flavour extracts – such as raspberry, lemon and peppermint – and colourings are available in supermarkets and cake shops. Try squires-shop.com to buy online.
To flavour and colour your macaroons, in step 2, add around ½ tsp flavour extract, then add the appropriate colouring, a drop at a time, until you reach the desired intensity. Flavour and colour the buttercream in the same way.
For chocolate macaroons, replace a quarter of the icing sugar with cocoa powder and use Nutella as the filling. For pistachio macaroons, replace half the ground almonds with ground pistachios (whizz in a blender or finely chop by hand), and use green food colouring to achieve a pastel green. Fold chopped pistachios through the filling, if you like.
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