So after my hen do back in June my lovely friend Nikki did a beautiful recipe reading as part of the cabaret night – long story! Anyway, she also bought with her a cooking magazine complete with a free macaroon silicone baking sheet which I quickly snapped up. So last night, I found an easy macaroon recipe and decided to give it a try for the first time. Here are the results – not bad for a first attempt! Next time I will definitely use more pink food colouring in the macaroon egg white mixture and not use a pronged piece for the piping bag as it gave the macaroons a prickly look. But onwards and upwards!
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
For the Macaroons:
- 100g / 1 cup icing / powder sugar
- 100g / 1 cup ground almonds
- 2 medium, free-range egg whites
- Small pinch salt
- 55g / ¼ cup caster / fine sugar
For the filling:
- 150g / 1 ½ cups unsalted butter, softened
- 75 g / 2/3 cup icing / powder sugar
- Sift the ground almonds and icing sugar together into a bowl and discard anything left in the sieve afterwards.
- In a very clean and dry bowl mix the salt and egg whites together, adding any food colouring at this stage before they are whipped.
- Then whip the eggs and salt together into soft peaks.
- Slowly add the caster sugar bit by bit until you have firm peaks – hold it over your head and it should stay in the bowl – go on I dare you!
- Slowly fold in the icing sugar and almond mix – the mixture will loose a little air but this is ok.
- Pipe the macaroons onto a silicone macaroon baking sheet or piece of baking paper. Less is more at this stage as they spread.
- Leave to dry out for around 20 minutes, the tops will look smooth after they have sat for a while.
- Bake at 140C for 7-8 minutes then open the oven door to release any steam, then bake for a further 7-8 minutes. They are ready when they are firm to the touch and have risen slightly.
- Take them out the oven and let them cool completely, if you move them before they are completely cool they will break.
- Mix all of the filling ingredients together and spoon half a teaspoon between two macaroons to make a lovely squidgy sarnie of sugar!