I *love* macaroons! Macarons? Who knows. I like to say "oooo" so Macaroons it is!
I first tried them at a train station when Mr. Sweets and I were on our way to Paris for Valentine's Weekend, and I was in love.
Every time I see their prettiness, I long for one.
So. I baked them! And added raspberry flavoring!
I was quite nervous about making these. I kept reading how they didn't go right for some people. I even chatted to my Twitter friend, @BrisBakingBlog , to find out what went wrong with hers!
I am so proud of myself because they turned out perfect! And super delicious too!
How pretty are these?!
Recipe from here!
Makes about 20 pretty macaroons
- 175g Confectioners' (Icing) Sugar
- 125g Ground Almonds
- 3 Egg Whites...leave them overnight in a container with plastic wrap that touches the egg whites
- 150g Butter, softened
- 75g Confectioners' (Icing) Sugar
♥ Preheat the oven to 160 C or 140 C for fan-assisted ovens
♥ Mix the confectioners' (icing) sugar and ground almonds in a bowl
♥ Sift the mixture into another bowl
♥ In a separate bowl, whisk the egg whites with a pinch of salt until you have soft peaks
♥ Gradually whisk in the caster sugar until you have stiff peaks
♥ You can add flavoring and food coloring at this point. I put raspberry flavoring, which was okay but not great. I actually recommend not putting any flavoring at all!
♥ Fold half of the almond-sugar mixture into the meringue with a spatula.
♥ Once it's mixed well, fold in the rest of the mixture. It will appear grainy.
♥ Spoon mixture into a piping bag fitted with a 1cm round nozzle.
♥ Line 2 baking sheets with parchment paper
♥ Pipe small (but not too small like I did) rounds of the mixture onto the baking sheet, leaving a little bit of room to spread out
♥ Give the baking sheet a hard tap against the counter to set the little rounds
♥ Let them rest for 15 minutes until you can lightly touch the rounds and nothing sticks to your fingers
♥ Bake for 15 minutes and then let cool completely
♥ Remove the rounds by pushing them off the parchment paper from the back. Don't try to lift them off
♥ Beat the butter until light and fluffy
♥ Add in the icing sugar, flavoring, and coloring and mix!
♥ Spoon the mixture onto the back side of a macaroon and sandwich with another macaroon!
♥ I refrigerated mine so they'd stiffen!
Try not to eat them all, okay? Because I might, and I'm on a diet. Eek!