Macaroons - recipe
-
Prepare
-
Serves
40 -
Cook
-
Skill
Medium
Ingredients
For the macaroons
- 150 g Icing sugar
- 150 g Almonds (ground)
- 3 Egg white(s) (free range) medium
- 75 g Unrefined golden caster sugar
- Food colouring yellow, red, green
- Strawberry flavouring a few drops
- Lemon extract a few drops
- Vanilla extract a few drops
For the filling
- 150 g Butter (unsalted) softened
- 100 g Icing sugar sifted
- 10 Pistachio nuts finely chopped
Find similar in:
-
1
Preheat oven to 160°C (140°C fan, gas mark 3). Line three baking sheets with baking parchment.
-
2
Sift icing sugar and almonds into a bowl, discarding any large almond pieces that remain in the sieve.
For this step you'll need:
- 100g Icing sugar sifted
- 150g Almonds (ground)
-
3
Whisk egg white until they hold soft peaks. Slowly whisk in caster sugar until thick and glossy.
For this step you'll need:
- 3 Egg white(s) (free range) medium
- 75g Unrefined golden caster sugar
-
4
Using a metal spoon, add half the almond mixture to the meringue and fold gently together. Add remaining almond mixture and stir to combine.
-
5
Divide the mixture between four separate bowls. Add colouring and flavouring to each bowl a drop at a time until the correct colour and flavour is achieved (about 1/4 to 1/2 tsp). The mixture will be shiny and thick.
For this step you'll need:
- Food colouring yellow, red, green
- Lemon extract a few drops
- Vanilla extract a few drops
- Strawberry flavouring a few drops
-
6
Spoon into four separate piping bags fitted with 1 cm (1/2in) plain nozzles. Pipe approximately 2cm (3/4in) rounds on to the lined baking sheets.
-
7
Tap the baking sheets on the work surface and allow meringues to stand for 5 – 10 minutes until a skin has formed. Put one sheet just below the centre of the oven and cook for 15 minutes. Repeat with remaining sheets.
-
8
To make the filling, cream butter and icing sugar together until smooth. divide among four bowls. Add a different colouring and flavouring to each bowl.
For this step you'll need:
- 150g Butter (unsalted) softened
- 100g Icing sugar sifted
-
9
Remove meringues from the oven and cool. Sandwich together using buttercreams. For green macaroons, spread green buttercream on half the green meringues. Sprinkle pistachio nuts over the buttercream and sandwich together with remaining meringues.
For this step you'll need:
- 10 Pistachio nuts finely chopped