Makes about 32 tiny ones or about half the amount bigger sized macarons
75 g of ground almonds
115 g of icing sugar
2 large egg whites (or 3 small-medium ones)
50 g of caster sugar
1 teaspoon of vanilla extract
For the filling:
55 g of soft butter
1 teaspoon of vanilla extract
115 g of icing sugar
If you have bought almonds and not ground almonds, use a food processor to process them until they are finely ground, add in the icing sugar and process again. Sift this mixture into a bowl.
Place the egg whites in a large bowl and whisk until they form soft peaks, at which point gradually add in the caster sugar and whisk until a glossy meringue forms. Lastly, whisk in the vanilla extract.
Fold the almond mixture into the meringue, do this in 3 parts and use a spatula. Once the dry ingredients are incorporated, continue to gently fold the mixture until it forms a shiny batter of a thick consistency.
Pour the mixture into a piping bag fitted with a small plain nozzle (1 cm preferably). Line two baking sheets with baking paper. Pipe the macaroons onto the baking sheets, bearing in mind that you need two shells to make 1 macaroon, so either pipe 64 small macaroons or 32 bigger ones. Tap the baking sheets firmly onto the work surface in order to remove any air bubbles. Leave to rest for 30 minutes. Preheat the oven to 160° C.
Bake the macaroons in the preheated oven for 10-15 minutes. I would definitely say that 15 minutes is the maximum time, just try to have a little peak at how they’re doing without opening the door and hopefully they'll come out just right :) Let them cool for 10 minutes before carefully sliding a knife beneath them to lift them up from the baking paper. Leave them to cool completely afterwards.
Beat together the butter and icing sugar in a bowl until pale and fluffy and add in the vanilla extract. Use a small amount of the filling to spread between the halves and assemble the macaroons. Enjoy :)
No comments:
Post a Comment