Macaroons
These are a little bit tricky to master but well worth the effort. You will need a sugar thermometer or a probe. Feel free to make them any colour. They are best made a day in advance so they go squidgy in the middle. They freeze really well, so they are great to make in advance, and then just defrost and fill when needed.
Credited to: Coeliac UK
Kcal: 127.0
Difficulty: Well worth the effort
Serves 30
30 mins prep
12 mins cooking time
Ingredients
Macaroons
- 185g icing sugar
- 185g ground almonds
- 2 large egg white
- 50ml water
- 185ml caster sugar
- 2 large egg whites
- Red food colouring
- Green food colouring
Butter icing
- 75g butter
- 150g icing sugar
- a few drops of milk
- a few drops of vanilla essences
Method
- Pre-heat the oven to 165C.
- Sieve together the ground almonds and the icing sugar, discarding any lumps. Then add the first two egg whites and mix to a paste.
- In a pan, add the water and caster sugar together, and heat until it reaches 117C or soft ball on your sugar thermometer or probe. While this is heating, start whisking the other two egg whites until they are firmly whipped.
- Once the sugar has reached 117C, slowly add it to the egg whites, and continue to whip for 2-3 minutes.
- Mix together the whipped egg whites and the almond mixture. You will need to mix until you get a dropping consistency, i.e. the mixture reluctantly falls from an inverted spoon. However, don’t over mix it as it will become too runny and difficult to pipe.
- Fill a piping bag with some of the mixture, and pipe 3cm discs onto a tray covered with silicone paper or a silicone mat.
- Bake in the pre-heated oven for 12 minutes. (They should have crusted, and be firm to touch, with a slight movement under pressure).
- Leave to cool.
- Prepare the butter icing by whisking all the ingredients together until smooth. Pipe a blob on to one half of the macaroon shell, then sandwich it to another half. Repeat until they are all filled.
Nutritional information per serving
Kcal
127
Fat
6g
Carbs
18g
Protein
2g
Fibre
1g
