Macarons

Macarons

By
From
Atelier Confectionery
Makes
46
Prep
40 mins
Cooking time
15 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
100g ground almonds
100g icing sugar
3 medium egg whites
100g caster sugar
2 drops each food colouring

Method

  1. Preheat the oven to 180°C. Lightly oil a macaron tin or lightly oil and line a large baking tray with baking paper. Draw 2.5 cm circles on the paper as a guide.
  2. In a food processor, blitz the ground almonds and icing sugar together, then sift into a bowl and set aside.
  3. Place the egg whites in a freestanding mixer with a whisk attachment and whisk until foamy. Add tablespoonfuls of the caster sugar, one spoonful at a time, until the meringue is shiny and glossy. Fold in the ground almonds and icing sugar mixture until well combined, then divide the mixture into 3 bowls, add the food colouring and mix well.
  4. Fill disposable piping bags with the mixture, then snip the ends and pipe within the indentations of the tin or onto the prepared tray. Leave for 5–10 minutes so the meringue dries out and forms a skin.
  5. Place in the oven and immediately reduce the oven temperature to 150°C and bake for 15–20 minutes. Remove from the oven and leave to cool. As soon as the mixture is cool enough to handle, remove from the tin and cool on a wire rack.
  6. Once cooled, sandwich the macarons together with your desired filling. Unfilled macarons can be wrapped and frozen for up to a month or in an airtight container for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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