This version from the Edinburgh New Town Cookery School allows you to add your own flavours to the filling.
There’s only one problem. They’re so good, it’s tempting to eat the whole lot yourself!
You’ll need:
• 70g ground almonds
• 150g icing sugar
• 2 egg whites
• 1 ½ tbsp caster sugar
• ½ tsp cream of tartar
• pinch red powdered food colouring/a few drops of liquid food colouring
For the filling:
• 75g very soft butter
• 115g icing sugar
• Flavourings e.g. elderflower cordial, rosewater, orange zest
Method
1. Preheat the oven to 150C/fan 130C/gas 2/300F.
2. Sift together the ground almonds and icing sugar, discarding any larger pieces of almond that won’t go through the sieve.
3. Using an electric whisk, whisk the egg whites in a large bowl until just stiff peaks form when the whisk is removed. Whisk in the caster sugar and cream of tartar until the mixture is smooth and glossy. Whisk in the food colouring. Gently fold in the blended ground almonds and icing sugar until the mixture resembles gently flowing lava!
4. Spoon the macaron mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles on to the baking tray lined with baking paper, leaving a gap of 2cm between each one. If a peak forms, wet your finger and smooth it down. Give the baking sheet a sharp tap on the table to release any air bubbles. Leave the baking sheet for 15 minutes, or until a skin has formed on the surface of the macarons.
5. Bake the macarons in the oven for 15 minutes, or until the top half of the macaron feels like it will not easily slide off the bottom half. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the baking paper and set aside to cool completely.
6. Beat the icing sugar and butter together with an electric whisk. Add any flavourings. Put into a piping bag and pipe on to one flat side of a macaron and twist to secure another one on top. Chill until ready.
READ MORE
Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer.
Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica.
Subscribe