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you are here: Recipes | Macaroons |
Macaroons
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Macaroons
Recipes and styling Katelyn Williams, Photos Angie Lázaro
(makes 28)
180g sifted, ground almonds
240g icing sugar
140g egg whites
80g castor sugar
Sift the ground almonds and icing sugar together.
In a separate bowl, whisk the egg whites until soft peak stage. Gradually add the castor sugar and beat until stiff peaks form.
Using a metal spoon, fold the almond mixture into the egg whites along with your choice of flavourings. Pipe the mixture into discs on lined baking sheets and leave to stand for at least an hour. Bake at 180°C for 5 minutes, then reduce the oven temper-ature to 150°C for a further 10 minutes. Once cool, sandwich together with fillings.
TIPS:
Weighing the egg whites is important in order to get the correct ratio, as is sifting the almonds before weighing (the ground almonds we get here in South Africa can be quite coarse).
Leaving the macaroons out at room temperature for an hour is a vital step –
it allows the surface to dry out slightly and gives the macaroons their characteristic shape.
Play around by adding various colourings and essences –
the sky is the limit with flavours such as chai, Turkish delight,
passion fruit, citrus, etc.
Try fillings such as chocolate ganache, jams, flavoured whipped cream, buttercream, peanut butter, etc.
Macaroon? Or macaron?
The term ‘macaroon’ is often used to refer to coconut macaroons, whereas the French word ‘macaron’ refers to the almond version.
The final word, naturally, must go to The Concise Larousse Gastronomique, that declares that the correct term to use is ‘macaroon’. |
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