>These are an absolute favourite of mine having first tried them in Paris a few years ago. So rather than buy them for an absolute fortune in London, I thought I’d make them after seeing the recipe in Delicious magazine recently.
175g icing sugar
125g ground almonds
3 large egg whites
75g caster sugar
150g butter, softened
75g icing sugar
1. Preheat the oven to 160C/Gas Mark 3
2. Place the almonds and icing sugar in a food processor and blitz until really fine.
3. In a bowl whisk the egg whites with a pinch of salt until they form soft peaks
4. Gradually whisk in the caster sugar until thick and glossy
5. Add your chosen flavouring and colouring at this point and mix well.
6. Fold half the almond and icing mixture into the egg and sugar mixture.
7. Add the remaining half, using a spatula until it is shiny and thick and has a ribbon like consistency as it falls from the spatula.
8. Spoon into a piping back fitted with a 1cm plain nozzle
9. Line 2 baking sheets with baking paper.
10. Pipe small rounds of the mixture, about 3cm across onto the baking sheets.
11. Leave to stand at room temperature for 10 – 15 mins until a light skin is formed on the macaroons.
12. Bake for 10 – 15 mins and remove from the oven and cool.
13. Beat the butter and icing sugar together, adding any colours or flavourings you wish to add and use to sandwich the macaroons together.
I pretty much let E get on with making these herself, hence why the look like little snails where she piped them on in a circular motion and they aren’t quite as pink as they should be, but they taste absolutely gorgeous and I’ll definitely be making these again!