Pink Macaron Heaven

I have ALWAYS wanted to make macarons. Little French, meringue, sweet, bright pieces of heaven, or at least what I would imagine heaven to be. But the thought of ruining the Patisserie classic was too much for me to bare. However, I overcame my fear last week when I decided to conquer them. After all, what could really go wrong? Sure, I could destroy my hope at attempting to make the perfect macaron, but surely they would still be edible should the unmentionable happen. But – drum roll……………..

I feel that my version do the French treat justice! They turned out to be light, sweet and fabulously pink! What’s not to love? So give it a go folks, they’re not as difficult as you might think.

Ingredients:

For the macarons:

  • 125g ground almonds
  • 175g icing sugar
  • 3 medium egg whites
  • 75g golden caster sugar
  • Food colouring

For the buttercream:

  • Butter
  • Icing sugar

Method:

For the macarons:

  • Heat the oven to 140C (fan assisted)/160C/gas 3.
  • Line a baking tray with baking paper.
  • If using chopped almonds, whizz in a blender with the icing sugar. Otherwise, combine the two ingredients in a bowl. Discard any lumps and set aside.
  • Using an electric whisk, whisk the egg whites until they are firm. Gradually add caster sugar until stiff peaks are formed. The food colouring can be added at this stage. Split the mix if you wish to make a number of different coloured macarons.
  • Fold in half of the almond and icing sugar mixture carefully and fold in the other half until it is just combined. Do not over-fold!
  • Put the mixture into a piping bag, and using a 1cm nozzle, pipe the mixture into 3cm circles, leaving 2-3cm gaps on the baking parchment.
  • Leave the uncooked macarons to sit for 30 minutes, until a skin has been formed.
  • Bake for 16 minutes on a low shelf (until the macarons begin to form little cracks), remove from the oven and allow to cool on the tray.

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 For the buttercream:

  • Beat together equal amounts of butter and icing sugar until you have enough buttercream to go around. Spread the buttercream on the macarons and sandwich together.

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