Difficult to get right , but very fun to make, French macarons are very sweet light cookies which come in a variety of colours and flavours and are made in a very similar way to meringues. Macarons are often linked to the French Queen Marie Antoinette who used to enjoy them and even had a macaron flavour named after her. Feel free to be creative with this recipe, using whatever food colouring shade you wish, and even maybe a bit of flavouring!
125g Ground Almonds
200g Icing Sugar
3 Egg Whites
2 Tbsp. Caster Sugar
Food colouring of your choice.
(for Butter Icing)
140g Soft Butter
280g Icing Sugar
- Blend the ground almonds and the icing sugar in a food processor until they are well mixed. Put to the side
- Then, using and electric whisk, whist the egg whites in a large bowl at a low speed until stiff peaks begin to form. Then slowly add the caster sugar until the egg whites are smooth and glossy. Continue mixing until the mixture begins to stiffen, a good test to make sure it has been whisked enough is to hold the bowl over your head! Or if you are feeling less brave simply turn the bowl upside down. If the mixture doesn’t budge or start to slip or move then it is ready.
- Next fold very gently into the mixture the food colouring of your choice, blended almonds icing sugar and, if you wish to, your flavouring. Do this gently so you let as little air escape as possible.
- Next spoon the mixture into a piping bag and pipe the mixture into small circles on a baking tray lined with baking paper. The trick here now is to tap the bottom of the baking tray to let out any air bubbles in the macarons so that they don’t ruin the appearance when they are cooked. Then set the macarons aside for an hour.
- Preheat the oven to 160 degrees and bake the macarons for 10-15 minutes. Once cooked leave on the side for 5 minutes before peeling them off the baking paper. Leave them to cool.
- Then to make the filling make a simple butter icing by mixing the ingredients together in a blender. Sandwich two cookies together with the icing in the middle, adding a few drops of food colouring or flavouring if you wish.
- Macarons are best served once they have been in the fridge for at least 12 hours. They are much better the day after you have made them.