INGREDIENTS
- 480g icing sugar
- 280g ground almonds
- 7 egg whites
- A few drops of flavoured food colouring such as strawberry
METHOD
1. Preheat the oven to 180C.
2. Mix the icing sugar and ground almonds in a food processor until you have a fine powder. Sift to remove any lumps.
3. Beat the egg whites, adding the food colouring as you go. Quickly and carefully add the almond-sugar mixture.
4. With a wooden spoon, mix from the centre of the bowl outwards, turning the container as you go. You want to achieve a smooth, lightly coloured mixture.
5. Using a piping bag with a centimetre-wide nozzle, pipe three centimetre-wide macaroons onto a baking tray lined with greaseproof paper.
6. Cook for eight to nine minutes, leaving the door of the oven slightly ajar.
7. Remove the macaroons from the oven. Pour a little water between the baking tray and the greaseproof paper - this makes the macaroons easier to lift off when they have cooled.
8. Sandwich the macaroons using marmalade, raspberry jam or whipped cream to serve.
TIP: Leave the finished macaroons for 24 hours in the fridge. This allows the flavours and texture to develop and intensify
I've tried many times but it's just impossible to make the same and that's why people still run from Ladurée macarons!
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