- 175g icing sugar
- 125g ground almonds
- 3 large egg whites
- 75g caster sugar
- food colouring of your choice
- 150g butter, softened
- 75g icing sugar
Preheat oven to 160 degrees
Whizz the almonds and icing sugar together in a processor till really finely ground then sieve into a bowl.
Whisk the egg whites with pinch of salt till soft peaks form, gradually add in caster sugar until thick and glossy. Add drop or two of food colouring at this stage.
Fold half the almond mixture into the meringue and mix well.
Add the remainder and cut/fold until it is shiny and falls like a ribbon from spatula.
Spoon into a piping bag with a plain nozzle.
Mark out parchment on baking sheets with 3cm circles to guide you as you pipe mixture.
Once piped bang the sheets quite sharply against counter tops to get rid of excess air.
Leave trays to sit for 15 minutes or so to allow a skin to form before baking.
Bake for 15 minutes.
Transfer parchment to a wire rack and allow to cool.
Meanwhile beat the butter until creamy then beat in the icing sugar. You can then add a drop or two of colouring to this as well if you wish. Sandwich the macarons together using this mixture.
Well I have to say I impressed myself with these little beauties! The 8 year old declared them the nicest things he has ever tasted and the dog is in danger of canine diabetes (if there is such a thing) from the amount of spilled icing sugar he licked up from the floor. If anyone can guide me in the direction of a macaron book I would be delighted as I think my adventures in macarons are only starting!