Macaroons

    Macaroons

    (7)
    43saves
    1hr15min


    7 people made this

    About this recipe: Easy to make, elegant and moreish.

    Ingredients
    Serves: 24 

    • 225g almond paste
    • 200g caster sugar
    • 3 egg whites
    • 1/8 teaspoon salt
    • 2 tablespoons cake flour
    • 5 tablespoons caster sugar

    Method
    Prep:20min  ›  Cook:25min  ›  Extra time:30min  ›  Ready in:1hr15min 

    1. Cover baking trays with parchment or aluminium foil.
    2. In large mixing bowl, soften almond paste with your hands or food processor. Mix in caster sugar and egg whites until well blended. Mix in the icing sugar, flour, and salt until smooth and well blended.
    3. Drop mixture by teaspoonfuls onto baking trays. Cover and let stand for 30 minutes. Preheat the oven to 150 C / Gas 1/2.
    4. Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.
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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (8)

    alicialaurenfray
    1

    i tried these and they turned out, well, fantastic!!! i was so pleased with them, the filling for mine i used rasberry jam also because i put rasberry flavour in mine!  -  07 Sep 2012

    FlorenceGreen
    1

    I was wondering- what is the lovely, pink filling in the photograph?  -  23 Feb 2010

    by
    146

    This recipe leaves out many important pieces of information. For example, you will need to pulse the almond paste with the sugar in your food processor until it is almost granular, or your cookies will have lumps. There is no need to let the cookies stand for 30 minutes before baking - they will just form pools on your cookie sheet. There is no way in the world this cookie dough will go through a cookie press - it's far too thin! Do not try do make these on aluminum foil - they will stick. Best would be to use SilPat - a silicon mat costing about $20. The 25 minute baking time is too long - try 21 minutes. Finally, if you want to make them into sandwich cookies (as is shown in the picture), try bringing 1/2 c. heavy cream to a simmer, pouring it over 5 oz. chocolate, and stirring until smooth. Bring to room temperature or slightly cooler - so the chocolate mixture will solidify - and then spread it between two cookies to make a sandwich. I gave it two stars because w/the above modifications, the ingredients can be made into cookies (albeit not cookies that look like the picture) but the recipe is very sloppily written and I do not recommend it.  -  07 Dec 2008  (Review from Allrecipes US | Canada)

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