I am a big lover of macaroons. They’re sooooo yummy. A bit crunchy on the outside, gooey, chewy and sweet in the inside. I made loads for my wedding a couple of years ago and managed to find a pretty fool-proof recipe from Delicious Magazine.
So when my friend Steph asked me to help her make some for our other friend Steph’s hen party, I couldn’t say no.
- 175g icing sugar
- 125g ground almonds
- 3 large free-range egg whites
- 75g caster sugar
For the filling
- 150g butter, softened
- 75g icing sugar
Pre heat your oven to 160°C/fan140°C/gas 3.
First up, either put your ground almonds into a food blender and blend until really fine, or if you don’t have one like me, then sieve them (fun job!). Sieve them until you have 125g in your bowl.
At this point you can also add any food colouring paste (use paste, not liquid) and flavourings.
Then gently fold in your almond and icing sugar mix. This is where it gets delicate – you need to fold it all in until it’s well mixed and no longer grainy, but don’t mix it so much that you’ll lose the air you’ve created when whipping the egg whites.
To make sure that they all end up the same shape and size, draw out circles onto your baking parchment. This helps to keep them all uniform – just make sure you turn the paper over and don’t pipe onto the pencil marks… otherwise you’ll get pencil onto the bottom of your macaroons. This is totally not something I’ve learned from experience. Nope, not me!!
Then pick up the tray and give it a good, hard slap down onto your worktop. Don’t be delicate -give it a good whack. This helps them spread and forms the all important ‘foot’ on the bottom of the macaroon.
You then need to leave them to rest for a good half hour. Possibly even an hour. This is a really important stage. You can tell when they’re ready to go in by lightly touching them – if it’s got a bit of a skin on it and doesn’t leave any sticky residue on your finger then they’re ready!
Chuck them in for about 15 minutes.
Whilst they’re cooking get the filling prepared. This is dead simple. Just add your icing sugar to your butter and mix it all together. You can then add any colourings or flavours to this mix too.
Once the macaroons are cooked, leave them to cool on the baking tray for a bit. Once they’re cool (which won’t take long), you can gently lift them off. If they don’t come off clean, then leave them for a little longer.
We made these in advance, so we placed them delicately into some tuppaware and popped them into the freezer. They freeze really well. Just take them out the day you want to use them and voila. Perfect macaroons.
However, they tasted amazing. Here’s a couple of pictures of the wonderful vintage afternoon tea we had on the hen do:
Oh yeah, and Tom – our Butler in the Buff. There’s nothing like having a half naked man pour you bubbles whilst you munch down on some yummy homemade macaroons!