Macaroons
A macaroon is a type of small circular cake, typically made from ground almonds, coconut, and/or other nuts or even potato, with sugar, egg white, and sometimes flavorings, food coloring, glace cherries, jam and/or a chocolate coating
Ingredients:
2\3 cup of almond meal or ground almonds.
11\2 cups of powdered sugar.
3 large egg whites, room temperature and preferable aged up to 3 days.
5 tablespoons granulated sugar.
1 tablespoon vanilla extract.
2\3 cup of almond meal or ground almonds.
11\2 cups of powdered sugar.
3 large egg whites, room temperature and preferable aged up to 3 days.
5 tablespoons granulated sugar.
1 tablespoon vanilla extract.
Step 1 Preheat the oven to 150 degrees C
Step 2 Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out. Continue to whip for 1-2 more minutes. How long this takes will depend on you mixer.
Step 3 Add gel or powdered food colouring and continue to mix for a further 20 seconds.
Step 4 Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve.
Step 5 Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny.
Step 6 Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top
Step 2 Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out. Continue to whip for 1-2 more minutes. How long this takes will depend on you mixer.
Step 3 Add gel or powdered food colouring and continue to mix for a further 20 seconds.
Step 4 Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve.
Step 5 Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny.
Step 6 Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top