Joan's Macarons

    1 hour 5 minutes

    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.

    3 people made this

    Makes: 16 sandwiched macaroons

    • Macarons
    • 120g icing sugar
    • 85g ground almonds
    • 2 large egg whites
    • pinch of salt
    • 50g caster sugar
    • Butter Icing
    • 135g icing sugar
    • 50g margarine
    • Flavourings and colourings (such as green colouring and peppermint flavouring)

    Preparation:30min  ›  Cook:15min  ›  Extra time:20min  ›  Ready in:1hour5min 

    1. Macarons: Preheat oven to 160 degrees C. Line 2 or 3 baking trays with non-stick baking paper.
    2. Sieve together the icing sugar and ground almonds.
    3. 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.
    4. 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.
    5. Bake for 15 minutes in the preheated oven. remove and leave to cool on their trays before sandwiching them together in pairs.
    6. 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.
    7. To Assemble: Arrange the macarons in pairs. Pipe a circle of the icing onto a macaroon then sandwich together.

    See it on my blog

    The Fennel Shed: Irish Quilt and Craft magazine

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (3)


     -  06 Jan 2013  (Review from Allrecipes UK & Ireland)


    Great recipe. Really easy to follow and they came out perfect! Will definitely be making these again... and again...  -  15 Dec 2014  (Review from Allrecipes UK & Ireland)


    Me and my sister really enjoyed making these very easy an taste lush but had to buy a silicone moulding set not very good at piping  -  23 Nov 2013  (Review from Allrecipes UK & Ireland)