Yum macaroons. Aren’t they gorgeous? As tricky as these look, you too can whip up a batch of macaroons a la Masterchef in about two hours. Packaged up in a clear cello bag with a cute hand-made card and you have the perfect gift for many occasions.
I will warn that green macaroons aren’t the wisest choice. This was my attempt that I like to call ‘slime macaroons’. They’d be great for a Nickelodeon party I guess but not perfect for the Christmas in July event I made them for. Luckily they tasted amazing!
This recipe is pretty close to the one I use and was found here
Recipe
Ingredients
- 3 egg whites
- 2 tablespoons caster superfine sugar
- few drops of pink food colouring
- few drops of almond essence optional
- 1¼ cups 200g(7oz) icing sugar mixture
- 1 cup 120g(4.5oz) almond meal (ground almonds)
- 2 tablespoons icing sugar mixture extra
- 150 g 5.5oz premium white cooking chocolate, chopped
- ¼ cup 60ml thickened cream
- few drops of pink food colouring
Instructions
- Preheat the oven to slow 150°C/130°C (302F/266F) fan-forced. Grease two oven trays; line with baking paper.
- Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add sugar and food colouring, beat until sugar dissolves. Transfer mixture to a large bowl. Fold in essence, sifted icing sugar and almond meal in two batches.
- Spoon mixture into a large piping bag fitted with a 1.5cm plain tube. Pipe 4cm rounds, 2cm apart, onto prepared trays. Tap trays on bench to allow macaroons to spread slightly. Flatten peaks lightly with a damp finger. Dust with extra sifted icing sugar. Stand for 15 minutes.
- Bake macaroons in a slow oven for about 20 minutes or until dry to touch. Stand macaroons on trays for 5 minutes; transfer to a wire rack to cool.
- For the white chocolate ganache, combine chocolate and cream in a small heatproof bowl over a pan of simmering water; stir until the chocolate is melted. Tint with a few drops of food colouring. Cover. Refrigerate until mixture is a spreadable consistency.
- Sandwich macaroons together with white chocolate ganache.
Notes
My tip – I drew circles on the reverse side of the baking paper so I would have equal sized circles for sandwiching.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
Jan Foletta says
I always panic when trying to cook - the only thing I do successfully is a roast and meat and 3 vegetables. That being said, your recipes are just wonderful and the way you write, it really is as though you are teaching me step by step. Congartulations on a wonderful blog and good luck - think that you are onto a winner. Happy House hunting by the way. Cheers, Jan
Claire says
Thanks Jan!
Claire says
They do indeed!
Lorraine @ Not Quite Nigella says
Ahh yes they're so tricky aren't they but as you said, they always taste great! :)