Strawberry Macaroon Masterclass

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Macaroons are notoriously tricky to make, but with this step by step masterclass, the only fuss will be about how delicious these macaroons are!

Macaroon Shells;

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 red food colouring. Best to use a gel food colouring to avoid too much liquid being added to the mixture.

Instructions;

§ 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). Continue to whisk until stiff peaks have formed.

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§ 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

§ Add the food colouring into the mixture and continue to lift and flatten until the colour is fully incorporated.

§ 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

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§ Bake for about 12 mins until the shells don’t wobble.

§ Wait a few moments for the macaroons to set before quickly removing from the tray to prevent sticking.

Strawberry buttercream Filling;

8 tbsp unsalted butter

2 tbsp milk

330g (2 cups + 1/4 cup) icing sugar/ confectioners sugar

2tbsp strawberry jam

Instructions

§ 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!

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