Christmas Macaroons
2 Reviews
About the bake
These festive little macaroons have a delicate taste of orange, why not give them to a loved one for a Christmas present?
If you enjoyed making these festive macaroons, why not give our Christmas cupcakes recipe a go!
Ingredients
For the Macaroons
- 115gGround Almonds
- 180gSilver Spoon Icing Sugar
- 1.5 tspCinnamon
- 3Egg whites
- PinchSalt
- 2 tbspBillington's Unrefined Light Muscovado Sugar
- 0.25 tspCream of tartar
For the Filling
- 2.5 tbspMincemeat
- 60gUnsalted butter (softened)
- 50gSilver Spoon Icing Sugar
- 1 tspNielsen-massey orange extract
Method
Step 1
Line three baking sheets with baking parchment. Place the ground almonds in a food processor and whizz to a fine powder.
Ingredients for this step
- 115gGround Almonds
Step 2
Sift the icing sugar, cinnamon and ground almonds together.
Ingredients for this step
- 180gSilver Spoon Icing Sugar
- 1.5 tspCinnamon
- 115gGround Almonds
Step 3
Whisk the egg whites with the salt using a hand held mixer or table top electric mixer until stiff peaks.
Ingredients for this step
- 3Egg whites
- PinchSalt
Step 4
Gradually whisk in the light muscovado with the cream of tartar and continue to beat until the mixture is stiff and glossy.
Ingredients for this step
- 2 tbspBillington's Unrefined Light Muscovado Sugar
- 0.25 tspCream of tartar
Step 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.
Step 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.
Step 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).
Step 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.
Step 9
Meanwhile make the filling by whizzing the mincemeat in a small food processor until smooth.
Ingredients for this step
- 2.5 tbspMincemeat
Step 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.
Ingredients for this step
- 60gUnsalted butter (softened)
- 180gSilver Spoon Icing Sugar
- 1 tspNielsen-massey orange extract
Step 11
Pipe the buttercream icing onto half of the macarons and sandwich with the remaining macaron halves.