Coloured macaroons - recipe
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Prepare
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Serves
20 -
Cook
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Skill
Medium
Ingredients
For the macaroon
- 200 g Icing sugar
- 200 g Almonds (ground)
- 4 Egg white(s) (free range) medium
- Salt
- 110 g Unrefined golden caster sugar
- 1 tsp Vanilla extract
- Food colouring red, blue etc
For the filling
- 600 ml Double cream
- 100 g Icing sugar
- 2 tsp Vanilla bean paste
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1
Preheat the oven to 160°C (140°C, gas mark 3). Prepare a baking tray lined with a sheet of baking paper.
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2
Blitz together the icing sugar and ground almonds in a food mixer and pass through a sieve to create a really fine texture.
For this step you'll need:
- 200g Icing sugar
- 200g Almonds (ground)
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3
In a separate, clean bowl, whisk together the egg whites until they reach a soft peak.
For this step you'll need:
- 4 Egg white(s) (free range) medium
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4
Gradually add in the caster sugar, mixing between each spoonful. You should begin to see the egg whites become thick and glossy with each addition.
For this step you'll need:
- 110g Unrefined golden caster sugar
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5
Once all of the caster sugar has been incorporated add the vanilla extract and salt and whisk to distribute. You can use different flavoured extracts if preferred.
For this step you'll need:
- 1tsp Vanilla extract
- Salt
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6
Carefully fold the icing sugar and ground almonds into the egg whites.
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7
If you are wanting different coloured macaroons, split the mixture between several bowls. Add your chosen food colouring paste to each bowl and slowly mix until incorporated.
For this step you'll need:
- Food colouring red, blue etc
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8
Fill piping bags fitted with a 1cm circle nozzle, with your coloured mixture.
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9
Slowly pipe circles of mixture onto your baking paper, approximately 3cm in diameter. It may help to draw outlines of the circles on the baking paper to ensure they all are the same size.
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10
Once all of the mixture has been piped, tap the baking tray on the surface to release any air bubbles. Leave for 10-15 minutes to allow a thin skin to form. Bake for 15 minutes.
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11
Once baked, slide the baking paper from the tray onto a cooling rack. To make the filling, whip the cream, icing sugar and vanilla bean paste until thickened.
For this step you'll need:
- 600ml Double cream
- 100g Icing sugar
- 2tsp Vanilla bean paste
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12
Fill into a piping bag and once the macaroons have cooled, pipe a circle of cream on the base of one and sandwich together with another macaroon. Consume on day of making.