Recipe details

Method

1) Preheat the oven to 150C / 140 Fan / GM 3.
2) Line 2 baking sheets with baking parchment paper.
3) Whizz the icing sugar and ground almonds in the food processor to a very fine mixture – then sieve. Set aside.
4) Whizz egg white with a pinch salt to soft peaks, then gradually add the caster sugar until thick and glossy.
At this stage you can stir in your desired flavour extract – raspberry, mint or lemon – to correspond with the colour of your macaroon).
5) Fold half the almond and icing sugar mixture into the meringue and mix well.
6) Add the remaining half, making sure that you use a spatula to cut and fold the mixture until it shiny and has a thick ribbon –like consistency.
7) Spoon into a piping bag – (quickly as it will dry out) fitted with a 1 cm nozzle.
8) Pipe on the tray 5 cm circles making sure to keep 2 cm between each one.
9) Give the baking sheets a sharp tap on the work surface to ensure no air bubbles.
10) Leave at room temperature for 20 – 25 minutes to form a slight skin. – It is important that you should be able to touch them lightly without any mixture sticking to your finger.
11) Bake for 25 -30 minutes or until firm on top.
12) Cool on a wire rack.
13) Make the filling by whisking the butter until light and fluffy, then whisk in the icing sugar. You can now add flavourings or nuts and colour. Flavour and colour in the same way as you did the macaroons.
14) Use to sandwich pairs of macaroons together.