Macaroons...

So it seems to be the new trend... and I am not at all surprised. I only tasted one for the very first time in November last year (can you believe it- I have clearly been living under a rock!) and since that day I haven't looked back...I am now on the hunt for the best macaroon in the world (recently went on a pilgrimage in London) and I am about to embark on the next big step in my relationship with macaroons...I am going to make them! If you are not as ambitious as I, click here for Eat Out's list of best Macaroons in the Country.

 Below is the recipe I am using...

Ingredients

175g icing sugar

125g ground almonds
 large free-range egg whites
75g castor sugar

 

For the filling

150g butter, softened

75g icing sugar

Method

 Preheat the oven to 160°C. Blitz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.

 In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the castor sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want. Or divide the meringue among different bowls if you want to make more than one colour.)

 Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.

Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.

Meanwhile, make the filling/s (unless making chocolate macaroons-then use nutella! YUM). In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavouring or nuts, and colour) Use to sandwich pairs of macaroons together.

AMAZING!! 

(I'll let you know how they turn out)