Macaroons are one of my sisters favourite sweet treats to eat, though I have never been tempted with them, not a huge fan of almonds. My sister kindly lent me her Marks and Spencers Delicious Macaroons book along with a special macaroon mat, which proved invaluable. Though a little time consuming they were reasonably easy to make.
I chose to start simple and make vanilla macaroons.
Equipment
- food mixer or whisk
- scales
- spatula or wooden spoon
- food processor
- piping bag
- 1cm / 1/2 inch plain nozzle
- macaroon mat or 2 baking sheets
I loved using the macaroon mat, and would recommend it, I found it gave me 32 even sized macaroon rounds. Providing you have greased the mat they easily slide off and all in one piece.
Ingredients
75g / 2 3/4oz ground almonds
115g / 4oz icing sugar
50gr / 1 3/4oz caster sugar
2 large egg whites
1/2 tsp vanilla extract
Filling
55g / 2oz unsalted butter, softened
1/2 tsp vanilla extract
115g / 4oz icing sugar, sifted
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| Macaroons Mat |
Method
- Line the baking sheets or grease your macaroon mat
- In a food processor add the ground almonds and icing sugar, and process or zap for 15 seconds.
- Sift the mixture into a bowl
- In a separate bowl whisk your egg whites, until they hold a soft peak.
- Gradually add the caster sugar, the meringue should be firm and glossy.
- Add in the vanilla extract and whisk
- Add the ground almonds a third at a time and fold into the mixture, until well combined. You should have a shiny batter which creates a ribbon in the mixture when poured off the spatula/spoon.
- Pour the mixture into a piping bag fitted with a small nozzle.
- Pipe 32 small rounds onto your macaroon mat or lined baking sheets.
- Tap the sheet onto a work surface, this will help remove any air bubbles.
- Leave to stand for 30 minutes.
- Bake in a preheated oven 160 degrees / Gas 3 for 10-15 minutes.
- Allow to cool for 10 minutes before peeling off and allowing to cool.
The filling and assembly
- Beat the butter and vanilla extract in a bowl, it should be pale and fluffy.
- Beat in the icing sugar gradually, until smooth.
- Sandwich two macaroon rounds together with a little of the butter cream.
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