We think you'll love this scrumptious macaroon recipe! Why not give this a go this weekend! 😋
Ingredients for the macaroon shell:
225g icing sugar
125g ground almonds
125g egg whites (from about 4 medium eggs)
25g caster sugar
20-30 drops of food colouring
½ tsp flavour extract
Ingredients for the filling 150g butter, softened
75g icing sugar
Preheat the oven to 140°C/120°C fan/gas mark 1. Put the icing sugar and ground almonds in a food processor and blitz until you have a fine powder. Sieve the powder into a large mixing bowl.
Put the egg whites into a clean metal mixing bowl and whisk until they start to hold their shape. Gradually whisk in the caster sugar until the whites form stiff peaks. Finally, whisk in the desired food colouring and ½ tsp of flavour extract until all is well combined. Stir in 1/3 of the whites into the dry ingredients to loosen the mixture and then gently stir in the rest using a metal spoon. You want it to be nice and smooth and glossy, but not too liquidy. The texture is very important and tricky to judge; when you fold the mixture, it should form a ribbon on the surface. Transfer the mixture to a prepared piping bag with an 8mm plain nozzle.
Pipe the mixture into a round shape about 2cm in diameter, onto a baking tray lined with silicone paper. Lift the nozzle sharply to finish the blob. Carry on piping more blobs, leaving about 2cm around each one to allow for spreading.
You can smooth any bumps with a wet finger. Leave them to stand for at least 30 mins before baking to help them to form a smooth shell when baked. Bake the macaroons in the middle of the oven, one tray at a time for 12-15 mins. Try a small test batch first.
Remove from the oven and leave to cool on their trays. You should then be able to remove them by carefully easing them off the tray with a knife.
To make the filling, beat together the icing sugar and butter to give a butter cream base filling using the same food colouring and your chosen flavour extract. Pair macaroon shells of similar size and sandwich together with 1-2 teaspoons of the butter cream. Violá! Enoy!