Macaroons made simple! Here’s a step-by-step guide to make the perfect raspberry macaroons.
ALSO TRY: Espresso martini granita
Ingredients
- For the macarons
- 375g ground almonds
- 250g icing sugar
- 3 large egg whites
- Pinch of salt
- 120g caster sugar
- Red food colouring
- For the buttercream
- 250g icing sugar
- 175g unsalted butter
- 1 tsp raspberry flavouring
- Red food colouring
Instructions
1. Preheat oven to 180°C. Line 2 large baking trays with waxed paper.
2. Place the ground almonds and icing sugar in a food processor. Blend on high for 2–3 minutes, until fine and powdery.
3. In a large, spotlessly clean glass or stainless steel bowl, beat egg whites and salt until soft peaks form. Continue to beat, adding caster sugar gradually, until the mixture is stiff and glossy.
4. Fold the almond mixture into the egg whites. Add a few drops of food colouring and mix until uniformly pink. Spoon into a piping bag fitted with a straight-sided nozzle.
5. Pipe 36 rounds about 2.5 cm in diameter on to the baking trays, spaced evenly apart. Leave to set for 10 minutes.
6. Bake for 10–12 minutes until fully set, but not browned. Remove from the oven and leave to cool on the trays for 10 minutes.
7. To remove the macaron rounds from the trays, pour a little hot water under the waxed paper. Leave for 5 minutes, then use a small spatula to carefully peel away the rounds.
8. Arrange the macaron rounds in rows, alternating between facing up and facing down.
For the buttercream
1. In a large mixing bowl, beat together icing sugar and butter until smooth and creamy, about 3–4 minutes.
2. Add flavouring and a few drops of colouring, beating again until uniformly pink in colour.
3. For the buttercream on to the undersides of the upturned macaron rounds. Sandwich with remaining rounds to complete.
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Feature Image: Pexels
