Recipe of the Month 24/07/2012
Macarons, special french cookies, are a combination of textures and flavors that has no equal in any other type of sweet things.
Try our new recipe!
175g icing sugar
125g almonds flour
3 large free-range egg whites
75g caster sugar
For the filling:
150g softened butter
75g icing sugar
Preheat the oven to 140°C with fan assistance. Put the icing sugar and almonds flour into a large bowl and mix together to obtain a very fine mixture.
In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually add the caster sugar until thick and glossy. Stir in the flavour extract, such as peppermint or lavender, and the corresponding colouring such as blue or yellow, to your meringue mixture.
Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, mixing it from to the bottom to the top. Spoon into a piping bag fitted with a 1, 5 cm plain nozzle.
Line 2 baking sheets with baking paper. Pipe small rounds of the meringue mixture, about 2,5 cm across, onto the baking sheets. Leave to stand at room temperature for 10-15 minutes to form a slight skin. Bake for 15 minutes. Remove from the oven and cool.
Meanwhile, prepare the filling/s.
In a bowl, beat the butter until light and fluffy, then add the icing sugar and beat in. if you like, you can add flavouring, nuts, and colour.
Use to sandwich pairs of macaroons together.