Macarons aren’t just for Masterchef contestants.
Macarons like these have been featured a lot on TV lately, mainly on programmes such as Masterchef. That made me think that they were difficult to make. Well, I managed it so they can’t be that hard 🙂
I love these as they taste just like an after dinner mint. If you made them for a dinner party then you would impress your guests, even if the macarons don’t all turn out perfectly. I must admit that a few of mine cracked slightly but they were still delicious so who cares?!
The recipe is adapted from one I found in a book called Love Food: Macaroons. (By the way, I have no idea why there is the difference in spelling of Macaroons vs Macarons but I thought Macaroons were coconut biscuits…)
Ingredients – makes 16:
- 75g / 2.75 oz ground almonds (almond meal)
- 115g / 4 oz icing (powdered sugar)
- 2 large egg whites
- 50g / 1.75 oz white sugar
- 1 teaspoon peppermint essence
- few drops green food colouring
- ready-made chocolate frosting, to fill
- Line 2 baking trays with baking paper.
- Put the ground almonds and icing sugar together into a fine mesh sieve and then sieve into a medium bowl.
- Place the egg whites into a large, clean bowl and then whisk to soft peaks.
- Gradually add the white sugar to the egg whites, beating to make a firm, glossy meringue.
- Whisk in the peppermint essence and enough food colouring to make the mixture bright green.
- Using a spatula, fold in the almond/icing sugar mixture a third at a time.
- Once the almond mixture is combined with the meringue, keep folding until the batter forms a thick ribbon when dropped from the spatula.
- Spoon into a piping bag with a plain nozzle attached.
- Pipe 32 small rounds onto the prepared baking trays. Leave the piped rounds to sit at room temperature for 30 minutes.
- Meanwhile, heat your oven to 160C/140C fan forced/325F.
- Bake the macarons for 10-15 minutes then remove from the oven and leave to sit on the trays for 10 minutes.
- Carefully take the macarons off the baking paper and place on a wire rack to cool completely.
- Once cooled, use the ready-made chocolate frosting to sandwich the macarons together.
- Serve and enjoy!