175g icing sugar
125g ground almonds
3 large free-range egg whites
75g caster sugar
For the filling
150g butter, softened
75g icing sugar
Preheat the oven to 160°C/fan140°C/gas 3.
Whizz the icing sugar and ground almonds in a food
processor to a very fine mixture, then sift into a bowl.
In a separate bowl, whisk the egg whites with a pinch
of salt to soft peaks, then gradually whisk in the caster
sugar until thick and glossy. (At this point you can stir
in flavour extract, such as peppermint or lemon, and
corresponding colouring such as blue or yellow, to
your meringue mixture, depending on what kind of
macaroons you want – see chef\\\'s tip. Or divide the
meringue among different bowls if you want to make
more than one colour.)
Fold half the almond and icing sugar mixture into the
meringue and mix well. Add the remaining half,
making sure you use a spatula to cut and fold the
mixture until it is shiny and has a thick, ribbon-like
consistency as it falls from the spatula. Spoon into a
piping bag fitted with a 1cm plain nozzle.
Line 2 baking sheets with baking paper. Pipe small
rounds of the macaroon mixture, about 3cm across,
onto the baking sheets. Give the baking sheets a
sharp tap on the work surface to ensure a good ‘foot’.
Leave to stand at room temperature for 10-15
minutes to form a slight skin. This is important – you
should be able to touch them lightly without any
mixture sticking to your finger. Bake for 15 minutes.
Remove from the oven and cool.
Meanwhile, make the filling/s (unless making
chocolate macaroons – see chef\\\'s tip). In a bowl, beat
the butter until light and fluffy, then beat in the icing
sugar. (You can now add flavouring or nuts, and
colour – see chef\\\'s tip.) Use to sandwich pairs of
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.
To flavour and colour your macaroons, in step 2, add
around ½ teaspoon 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
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.
INFO / TIPS / CREDITS
Per macaroon: 160kcals, 9.7g fat (4.2g saturated),
1.8g protein, 17.5g carbs, 16.4g sugar, 0.2g salt
*NB: taken from another group