Instructions

Prep!

To ensure the best macaroon have everything prepared in advance!

Line 2 heavy gauge baking trays with greaseproof paper (if necessary print off guides of the size of macaroon required and put under greaseproof paper to ensure equal macaroons, I use 3cm circles as guide) and prepare your piping bag with a round nozzle (I use an 11mm icing nozzle). Weigh out all ingredients above.

Put ground almonds and icing sugar in food processor and blend together for about a minute, once blended sieve ingredients into a separate bowl. If there are any larger bits that won’t go through try blending again.

Add a couple of drops of lemon juice to a stainless steel bowl and add egg whites. I start my egg whites off with a stand mixer, whisking on a very low speed to unravel egg whites. Gradually increase speed until egg whites become foamy and start to add granulated sugar. Finish the meringue off with an electric hand whisk (it is hard to tell with a stand mixer when the meringue is ready!) until you have stiff glossy peaks. The whole process is better on a medium speed. Add your food gel now to get the colour you need.

The next step is to fold in the almond/sugar mixture, start by adding ¼ of the mixture to the meringue and fold in until there are no streaks. Continue to add the mixture a ¼ at a time until you have folded in the mixture.

ALTERNATIVELY – if you find it hard to fold in the mixture try using the K beater on the stand mixer, again adding ¼ of a mixture, beat for 2 seconds, add another spoon of almond mix, beat again for 2 seconds, and continue. Do not beat too much and try to the finish the last amount of almond mix by hand.

Once it is all combined put into your prepared piping bag and pipe onto the greaseproof paper, (pipe into equal blobs, giving them space to spread). Once piped, give the baking tray a good tap on the worktop (do not be too delicate!). This will bring the air bubbles to the top and they can be quickly popped with a cocktail stick. If you have used a guide remove this now.

Leave the shells to rest for 60minutes or until they are no longer tacky to touch (if baked too early you will end up with cracked shells). Preheat the oven to 140 degrees (DO NOT USE THE FAN OVEN SETTING, for best results cook on top and bottom heat with a separate baking tray on the top shelf).

Put the shells into the oven once they have rested for long enough and cook for 16-20 mins.

Remove from oven and place greaseproof paper on a damp tea towel for a few minutes, this will help the macaroons lift from the paper. Remove macaroons from the greaseproof paper and pair with an equal sized shell ready for piping.

You can use any filling you like for the macaroons, I used a vanilla butter cream for those pictured.

In your stand mixer with the whisk attachment, whisk butter and vanilla extract and gradually add icing sugar and milk. Once mixed, whisk for a further 5-10 minutes to ensure a light fluffy buttercream. Add to piping bag (I use 8mm round nozzle to pipe fillings)

Pipe the butter icing into the centre of one of the macaroons, leaving a little space from the edge. Place other macaroon on top squeezing gently together.

Keep refrigerated and remove 30 minutes prior to serving. Macaroons will taste best once matured in the fridge overnight and will last up to 3 days.