Macaroons
10:27
For the shells...
100g
caster sugar
100g
ground almonds
2
medium egg whites
Food
colouring gel, any colour
For
the filling...
150g
unsalted butter, softened
75g icing
sugar
A few
drops of vanilla extract
To make...
Sieve the
sugar and almonds into a large mixing bowl.
In
a separate bowl whisk the egg whites and salt until they form soft
peaks.
If
you are making coloured macaroons, add your food colouring gel until
you are happy with the colour. Whisk
until the egg whites are very thick.
You
should be able to hold the bowl upside down without the mixture
falling out.
Gently
stir in the sugar and almond mix. The mixture will lose some air and
become quite loose again.
On
some baking paper draw 10 circles as a guide for shape.
Then
spoon on the macaron mixture into the middle of the circles.
The mixture will spread so bare this in mind.
The mixture will spread so bare this in mind.
Preheat the oven to 140°C
Gently
tap the baking tray to help the macaron mixture settle.
Bake
the macarons in the preheated for 15 minutes.
The
macarons are cooked when they feel firm and haven risen slightly.
Leave
to cool on a wire rack whilst you make the filling.
Beat
the butter until it is fluffy, then gradually beat in the icing sugar
and vanilla extract.
Sandwich
the macaroons together with the filling.
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