One of my best friends introduced me to this recipe, originally intended for those blessed to own an AGA. She found the original recipe here which is pretty awesome, although personally I needed to adjust it a teensy bit as I have an oven and added in a couple of steps (on her advice) – detailed below.
- (Makes 18 macaroons)
- 3 Egg whites
- 55g Caster sugar
- Food colouring of your choice
- 200g Icing sugar, sieved
- 125g Ground almonds
- 300ml Double cream (for the filling)
- Blended fruit (or thick fruit sauce of your choice) to taste (for the filling)
- Food colouring (for the filling)
- Pre-heat the oven to 180°C (Gas Mark 4)
- Beat the egg whites until they reach the ‘soft peak’ stage, then whisk in the caster sugar until it has dissolved. Whisk in the food colouring.
- Mix the icing sugar and ground almonds together in a separate bowl, then fold into the mixture from step 1. Place this mixture into a piping bag with a 1¼cm plain nozzle.
- Pipe rounds on to baking paper placed on a baking sheet, about 2 cm apart.
- Tap/drop the baking sheet on the worktop to level off the mixture. Leave to stand for 30 minutes until no longer sticky. (This is SO the most important step – it’s what creates the feet on the macaroons!)
- Place in the oven and cook for 15-20 minutes until firm.
- Once taken out of the oven, leave the cooked macaroons for 5 minutes then move them to a cooling rack.
- For the filling, whip the cream and fold in the fruit.
- Once the macaroons are completely cool, sandwich them together with the filling