Macaroons
4 Reviews
About the bake
Delicate Macaroons make an ideal gift to share with your loved ones. Wrap them beautifully in cellophane with a ribbon and they would also make perfect wedding favours. Once you have mastered the macaroons you can experiment with a whole host of flavours, Harry and Meghan chose to serve Champagne and Pistachio macaroons at their Royal Wedding which we think sounds delicious.
Ingredients
For the Macaroons
- 150gSilver Spoon Icing sugar
- 150gGround Almonds
- 3Egg white(s) (free range, medium)
- 75gBillington's Unrefined Golden Caster Sugar
- A few dropsFood colouring gel (pink, brown)
- A few dropsStrawberry flavouring
- A few dropsNielsen-massey chocolate extract
- 1/2 tspNielsen-Massey Vanilla Extract
For the Vanilla Filling
- 150gButter (unsalted, softened)
- 100gIcing sugar (sifted)
- 1/2 tspNielsen-Massey Vanilla Extract
For the Strawberry Filling
- 2 tbspStrawberry jam
For the Chocolate Filling
- 2 tbspChocolate spread
Method
Step 1
Preheat oven to 160°C (140°C fan, gas mark 3). Line three baking sheets with baking parchment.
Step 2
Sift icing sugar and almonds into a bowl, discarding any large almond pieces that remain in the sieve.
Ingredients for this step
- 150gSilver Spoon Icing sugar
- 150gGround Almonds
Step 3
Whisk egg white until they hold soft peaks. Slowly whisk in caster sugar until thick and glossy.
Ingredients for this step
- 3Egg white(s) (free range, medium)
- 75gBillington's Unrefined Golden Caster Sugar
Step 4
Using a metal spoon, add half the almond mixture to the meringue and fold gently together. Add remaining almond mixture and stir to combine.
Step 5
Divide the mixture between three separate bowls. Add colouring and flavouring to each bowl a drop at a time until the correct colour and flavour is achieved (about 1/4 to 1/2 tsp). Pink food colouring and strawberry extract in one. Brown food colouring and chocolate extract in another. The mixture will be shiny and thick.
Step 6
Spoon into three separate piping bags fitted with 1 cm (1/2in) plain nozzles. Pipe approximately 2cm (3/4in) rounds on to the lined baking sheets.
Step 7
Tap the baking sheets on the work surface and allow meringues to stand for 5 - 10 minutes until a skin has formed. Put one sheet just below the centre of the oven and cook for 15 minutes. Repeat with remaining sheets.
Step 8
To make the filling, cream butter and icing sugar together until smooth. divide among three bowls. Add vanilla extract to one bowl, a strawberry jam to another and chocolate spread to the remaining. Mix the buttercream in each separate bowl until blended.
Ingredients for this step
- 150gButter (unsalted, softened)
- 100gIcing sugar (sifted)
Step 9
Remove meringues from the oven and cool. Sandwich together using buttercreams.