Just like fashion, food goes through trends, and at the moment the macaron is the number one fashionable treat! We have seen images of these delicacies absolutely everywhere and we know why; they taste incredible and the fun colours certainly lift your spirits on a dreary winter’s day. We thought you might like to try making these lovely sugary treats at home this weekend so here is a recipe for French Macaroons, Abbey's sister made them and said that they are actually quite easy. Use a variety of colours and mix and match different tops and bottoms and fillings for fun. They are perfect as gifts too, simply wrap in cellophane or brown paper, and tie with a ribbon!
Ingredients:
175g icing sugar125g ground almonds
3 large free-range egg whites
75g caster sugar
For the filling
150g butter, softened
75g icing sugar
Method
1. Preheat the oven to 160°C/fan or 140°C/gas.
Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as pink or yellow, to your meringue mixture. Or divide the meringue among different bowls if you want to make more than one colour.)
3. 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, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.
4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.
5. Meanwhile, make the filling/s. In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavourings or colour. Use the filling to sandwich pairs of macaroons together.)
6. Enjoy!
H&F.
