Joan's macaroons

    Joan's macaroons

    177saves
    1hr5min


    22 people made this

    About this recipe: These are such a beautiful treat for celebrations such as weddings, christenings or summer parties. Make different colours and flavours depending on the occasion and sandwich them together with butter icing. Best eaten within two days of being filled.

    TheFennelShed County Donegal, Ireland

    Ingredients
    Makes: 16 sandwiched macaroons

    • For the macaroons
    • 120g icing sugar
    • 85g ground almonds
    • 2 large egg whites
    • Pinch of salt
    • 50g caster sugar
    • For the butter icing
    • 135g icing sugar
    • 50g margarine
    • Flavourings and colourings (such as green colouring and peppermint flavouring)

    Method
    Prep:30min  ›  Cook:15min  ›  Extra time:20min cooling  ›  Ready in:1hr5min 

    1. Preheat oven to 160 C / Gas 3. Line 2 or 3 baking sheets with non-stick baking paper. Sieve together the icing sugar and ground almonds.
    2. In a separate bowl, whisk the egg whites with a pinch of salt til soft peaks are formed, then gradually whisk in the caster sugar till thick and shiny. At this stage, add the flavour extract and colouring you would like - to the intensity you would like; such as peppermint extract and green food colouring, or lemon extract with yellow food colouring or strawberry flavouring with red colour. You can, of course, divide the mixture and create different colours.
    3. Fold the icing sugar and almond mixture into the egg whites. Spoon into a piping bag fitted with a 1cm plain nozzle. pipe small rounds of macaroon mixture, about 3-4cm in diameter, onto the baing sheet. Give the baking tray a good tap on the work surface and leave to stand, at room temperature, for 15 to 20 minutes to form a slight skin.
    4. Bake for 15 minutes in the preheated oven. remove and leave to cool on their trays before sandwiching them together in pairs.
    5. To make the butter icing: Place the icing sugar and cooking margarine into a mixing bowl. Mix till pale and fluffy. Add the appropriate flavours (and colourings) you'd like and continue mixing until fully incorporated. Spoon into a piping bag fitted with a 1cm plain nozzle.
    6. Arrange the macaroons in pairs. Pipe a circle of the icing onto a macaroon then sandwich together.

    See it on my blog

    The Fennel Shed: Irish Quilt and Craft magazine

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    Reviews (4)

    irenafoods
    2

    - 06 Jan 2013

    1

    Great recipe. Really easy to follow and they came out perfect! Will definitely be making these again... and again... - 15 Dec 2014

    by
    0

    - Rated on - 24 Jun 2016

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