@crumbs_and_vanilla on instagram, pinterest and twitter for more recipes
Macaroons are notoriously difficult to make but with my helpful tips and tricks you'll wonder why you haven’t made them before!
125g (1 cup + 1/4 cup) Ground almonds
175g (1 cup + 3 tbsp) icing sugar/ confectioners sugar
100g egg whites (about three eggs)
75g (1/4 cup + 3 tbsp) Caster Sugar
3–4 drops of yellow food colouring. Best to use a gel food colouring to avoid too much liquid being added to the mixture.
§ Pre-heat the oven to 175 C/350 F
§ Mix together almonds and icing sugar and pass through a fine sieve- discard any hard residue and sieve twice if unsure.
§ Whisk egg whites on a high speed, slowly adding in caster sugar (about a tablespoon at a time)
§ Add yellow food colouring to egg mixture and continue to mix until food colouring is incorporated and stiff peaks have formed.
§ Fold the eggs into the almond mixture- we are trying to keep as much air in the mixture as possible so lift and flatten mixture slowly rather than stirring
§ Pipe onto greaseproof lined tray- I find using a macaroon template useful, or you can pipe into a macaroon mould if you have one
§ Bang the tray on the counter about 5 times. Don’t be shy, we need to knock the air out a little.
§ Rest for about 15 mins until the shells become shiny
§ Bake for about 12 mins until the shells don’t wobble.
§ Remove from the tray quickly to prevent sticking.
8 tbsp unsalted butter
2 tbsp milk
zest of lemon
1/2 tsp lemon extract
330g (2 cups + 1/4 cup) icing sugar/ confectioners sugar
§ Whip butter until light and creamy
§ Add milk, lemon zest, lemon extract and icing sugar
§ Mix on a low speed for 2–3 mins.
§ Pipe onto half the macaroon shells a sandwich together
Store in the fridge. They taste best the following day!