Macaroons are often a tricky recipe for bakers to tackle. The key to making any Macaroon is to create really good soft peaks for your egg whites. We've included a video within the method which shows you how to get those all important peaks. Make sure you are being consistent with piping your Macaroons so that they do not merge into each other on the baking tray.
9 ingredients7 steps
Gluten Free
Method
Step 1
Mix the ground almonds in a food processor for 30 seconds and then sift to ensure they’re as fine as possible. Sift the icing sugar into the ground almonds.
Ingredients for this step
180gGround Almonds
175gSilver Spoon Icing Sugar
Step 2
Measure 60g of egg whites and stir in to the almonds and icing sugar along with the rose water extract and colouring to make a thick paste.
Ingredients for this step
4Large free range egg whites
1 tspNielsen-massey rose water
3 dropsPink food colouring gel
Step 3
Place the water and the golden caster sugar into a small saucepan and heat. Bring to the boil and cook until the temperature reaches 118°C. Do not over stir or the syrup will crystallise. Remove from the heat.
Ingredients for this step
50mlWater
160gBillington's Unrefined Golden Caster Sugar
Step 4
Place the remaining egg whites in a bowl. Whisk into soft peaks, gradually adding the sugar syrup. Whisk on high until the mixture has thickened and stands in firm peaks. Fold the mixture into the ground almonds.
Step 5
Heat oven to 170°C (fan 150°C, gas mark 3). Line three baking sheets with baking parchment and pipe your mixture in rounds roughly the size of a 10p piece. Leave for 30 minutes at room temperature before baking.
Step 6
Bake for 10 minutes then cover with baking parchment and bake for a further 4-5 minutes. Cool on a wire rack.
Step 7
Place the cream and white chocolate in a small saucepan and heat until melted and smooth. Leave to cool and then use to sandwich your macaroons together.
Ingredients for this step
150gDouble cream
300gWhite chocolate
Ingredients
MetricImperial
For the Macaroons
180gGround Almonds
175gSilver Spoon Icing Sugar
4Large free range egg whites
1 tspNielsen-massey rose water
3 dropsPink food colouring gel
50mlWater
160gBillington's Unrefined Golden Caster Sugar
For the Ganache
300gWhite chocolate
150gDouble cream
Utensils
Food processor
Sieve
Saucepan
3x Baking sheet
Baking parchment
Piping bag
Cooling rack
Nutritional information per 46g serving
Energy 242cal
Fat 13g
of which Saturates 5.4g
Carbohydrates 26g
of which Sugars 25g
Protein 4.3g
Salt 0.08g
0 Baker Ratings
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