The only gluten is in the title

Macaroons

This was my first time making macaroons and I am really pleased with how they turned out, I also learnt a lot about making macaroons and will definitely change things next time-which I will discuss later in this post. They are light, crunchy, incredibly moreish and look fantastic. They are a little time consuming to make especially when making different colours, but are well worth it! This mix makes 30 macaroons, which I sandwiched together with fresh whipped cream.

Ingredients

125g icing sugar

125g ground almonds

90g egg white (roughly 3 eggs)

2 tablespoons water

110g caster sugar

Your choice of food colouring, fo  r this I used yellow, blue and pink. Make sure the food colouring is gel not liquid.

Method

  1. Preheat the oven to 170°C.
  2. Line a large tray with baking paper, on the reverse draw around a £2 coin 30 times, leaving a 1cm to 2cm gap between the circles.
  3. Sieve the icing sugar and ground almond into a bowl. It’s really important that you sieve the ingredients – I didn’t and I ended up with little bumps on the top of the macaroons instead of a smooth surface, which you can see on the yellow macaroon in the image below. Add 40g of the egg white and mix until it forms a paste.
  4. Place the water and caster sugar into a pan on a low heat and allow the sugar to dissolve. Turn up the heat and let the mixture boil, until it is thick and syrupy – this should only take a couple of minutes.
  5. Whisk the remaining egg white (50g) until stiff peaks form. With the whisk on, slowing add the sugar syrup and whisk until the mixture is stiff and shiny. Split the mixture into bowls, depending how many colours you are adding, for mine I split into 3 bowls. Add the food colouring to each mix and stir through.
  6. Divide the almond and icing sugar paste into 3 parts, add one part to each of the 3 coloured mixtures and stir gently until the mixtures combine and become stiff and shiny again.
  7. Spoon the mixtures into piping bags with ½ inch nozzles. Holding the bag vertically pipe small discs over the circle outlines you drew earlier.
  8. Leave the tray to stand for 30 minutes to allow the macaroons to form a skin. Bake for 8-10 minutes. Remove from the oven and slide the baking paper from the tray and allow the macaroons to cool.
  9. When cool, sandwich together with fresh whipped cream or buttercream and serve.

Hope you enjoy!

Stephen



Leave a Reply

Your email address will not be published. Required fields are marked *