For my first time making these little sweet treats I stuck to a simple recipe...
- 125g/4.5oz icing sugar
- 125g/4.5oz ground almonds
- 90g/3.5oz egg whites
- 2 tbsp water
- 110g/4oz caster sugar
- food colouring (optional)
- Nutella/double or whipped cream for filling
- Preheat the oven to 170C/325F/Gas 5 and line a baking tray with greaseproof paper.
- Put the icing sugar, ground almonds and 40g/1.5oz of egg whites together in a large bowl and mix to a paste. (This takes a lot of elbow grease!)
- Put the water and the caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and let it boil until the mixture starts to go syrupy and thickens.
- Whisk the remaining 50g/2oz of egg whites until stiff peaks begin to form when the whisk is taken out and then add the syrup mixture and whisk again until "peaky". This is when you should add a few drops of food colouring if you where going to. Tip this mixture into the almond paste from earlier and stir gently until it becomes stiff and shiny again.
- Spoon the mixture into a piping bag and pipe a little mixture on the corner s of the baking sheet to stop it curling. Pipe 24, 4cm flat circles onto the paper about 2cm apart. The piping with leave a small tip on each one so with a wet finger gently push this flat again to stop burning.
- Leave the tray to stand for 30 mins, allowing them to form skins and then bake in the oven for 12-15 mins until firm. Leave the paper with the macaroons on to cool.
- When ready, sandwich the two halves of the macaroon together with the Nutella or cream. They last for a few days after being made, if they haven't been eaten by then! :D
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