These are such a beautiful treat for celebrations such as weddings, christenings or summer parties. Make different colours and flavours depending on the occasion and sandwich them together with butter icing. Best eaten within two days of being filled.
Makes: 16 sandwiched macaroons
120g icing sugar
85g ground almonds
2 large egg whites
pinch of salt
50g caster sugar
135g icing sugar
Flavourings and colourings (such as green colouring and peppermint flavouring)
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Directions Preparation:30min › Cook:15min › Extra time:20min › Ready in:1hour5min
Macaroons: Preheat oven to 160 degrees C. Line 2 or 3 baking trays with non-stick baking paper.
Sieve together the icing sugar and ground almonds.
In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks are formed, then gradually whisk in the caster sugar until thick and shiny. At this stage, add the flavour extract and colouring you would like - to the intensity you would like, such as peppermint extract and green food colouring, or lemon extract with yellow food colouring or strawberry flavouring with red colour. You can, of course, divide the mixture and create different colours.
Fold the icing sugar and almond mixture into the egg whites. Spoon into a piping bag fitted with a 1cm plain nozzle. pipe small rounds of macaroon mixture, about 3-4cm in diameter, onto the baing sheet. Give the baking tray a good tap on the work surface and leave to stand, at room temperature, for 15 to 20 minutes to form a slight skin.
Bake for 15 minutes in the preheated oven. remove and leave to cool on their trays before sandwiching them together in pairs.
Butter Icing: Place the icing sugar and cooking margarine into a mixing bowl. Mix until pale and fluffy. Add the appropriate flavours (and colourings). Continue mixing until fully incorporated. Spoon into a piping bag fitted with a 1cm plain nozzle.
To Assemble: Arrange the macaroons in pairs. Pipe a circle of the icing onto a macaroon then sandwich together.