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Posted 02/07/2014 by Rebecca Cannon

macaron x200

You will need :

175g Icing Sugar
75g Caster Sugar
125g Ground Almonds
3 Free Range Egg (Whites Only)
Pinch of Salt

Buttercream Filling :

75g Quality Butter (Room Temperature)
150g Icing Sugar

Method :

  • Preheat the oven to 160°C / Fan oven 140°C / Gas Mark 3.
  • Mix together the icing sugar and ground almonds and sift them into a bowl. Reader Erica recommends blitzing both the icing sugar and ground almonds in the food processor to make them finer.
  • In another bowl, whisk the egg whites and a pinch of salt into soft peaks. Gradually whisk in the caster sugar until it’s thick and glossy.
  • Add in desired colour / flavour (tiny amounts).
  • Fold half the icing sugar and ground almond mixture into the meringue and mix thoroughly. Add in the other half of the mixture. Use a spatula to fold together until it has thickened and becomes glossy.
  • Spoon into a piping bag.
  • Line 2 baking trays with baking paper.
  • Pipe 3cm rounds onto the baking paper then give the baking tray a little tap on the work surface. Leave to stand for 20 minutes, until they form a slight skin.
  • Bake for 15 minutes. Remove from the oven and leave to cool.
  • Whilst your macaroons are cooling you can make the filling. Beat together the softend butter and icing sugar, add in desired colouring / flavour (tiny amounts) and combine.
  • Sandwich the buttercream filling between two cooled macaroons and enjoy! One is never enough!

One Response to “Macaroons”

  1. Sarah says:

    Hi, How many macaroons, does this recipe make once sandwiched ? Thanks

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