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Christmas Macaroons

  • Total Time

    37m
    • Prep Time

      25m
    • Bake Time

      12m
  • Serves

    30

  • Skill Level

    Intermediate
  • 0 Reviews

    No ratings yet

These festive little macaroons have a delicate taste of orange, why not give them to a loved one for a Christmas present?

Method

  1. Line three baking sheets with baking parchment. Place the ground almonds in a food processor and whizz to a fine powder.

    • 115g Ground Almonds
  2. Sift the icing sugar, cinnamon and ground almonds together.

    • 180g Icing Sugar (We use Silver Spoon)
    • 1½ tsp Cinnamon
    • 115g Ground Almonds
  3. Whisk the egg whites with the salt using a hand held mixer or table top electric mixer until stiff peaks.

    • 3 Egg Whites
    • Pinch Salt
  4. Gradually whisk in the light muscovado with the cream of tartar and continue to beat until the mixture is stiff and glossy.

    • 2 tbsp Unrefined Light Muscovado Sugar (We use Billington's)
    • ½ tsp Cream of Tartar
  5. Fold through half of the almond mixture using a large metal spoon and once combined well, add the remaining almond mixture and repeat the process.

  6. Place the mixture in a piping bag fitted with a 1.5cm plain nozzle and pipe 4cm rounds onto the baking trays.  Hold the piping bag upright so that they expand evenly when baked. Lightly tap the trays onto the work surface to knock out any air bubbles, and then flatten any peaks with a dampened finger.

  7. Let the macarons sit for 20 - 30 minutes to form skins on top (test with a finger that they are not tacky before baking).

  8. Preheat the oven to 160C (fan 140C, gas mark 3). Bake each one separately on the middle shelf of the oven for 10 - 12 minutes or until feel firm to the touch on top. Remove and cool completely on the trays.

  9. Meanwhile make the filling by whizzing the mincemeat in a small food processor until smooth.

    • 2½ tsp Mincemeat
  10. In a separate bowl whisk together the butter and icing sugar with the orange extract until light and fluffy. Stir in the mincemeat and then fill a piping bag.

    • 60g Unsalted Butter (Softened)
    • 50g Icing Sugar (We use Silver Spoon)
    • 1 tsp Orange Extract (We like Nielsen-Massey)
  11. Pipe the buttercream icing onto half of the macarons and sandwich with the remaining macaron halves.

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Recipe Alternatives

Macaroons

  • Total

    1h 10m
  • Serves

    40
  • Skill

    Intermediate
  • Diet

Rating

No ratings yet

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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