Macarons
23 people
00h 45
00h 16These easy macarons with a creamy buttercream filling are the perfect delicate treat for any special occasion.
Ingredients and Method
Ingredients
- 120g almond flour
- 135g powdered sugar
- 100g granulated sugar
- 3 egg whites
- 1/2 tsp food colouring
- for buttercream:
- 230g unsalted butter, room temperature
- 450g powdered sugar
- 1/2 tsp salt
- a few drops of food colouring (optional)
- To serve:
- 100g white chocolate
Method
- Draw even circles 2 inches apart on baking paper as a template and set aside. This will ensure macarons will all be piped the same size.
- In a mixing bowl, sift the powdered sugar and almond flour twice. Discard any lumps left in the sieve.
- Add your egg whites to a separate bowl and whisk until lighter in colour. Optional step - add in your food colouring. Slowly add the sugar and mix until stiff peaks form.
- Add the dry ingredients to the egg batter and gently fold in. If the mixture slowly falls off the spatula like a ribbon, it is ready.
- Add mixture to a piping bag and pipe the macarons onto the baking paper you prepared earlier. Tap the tray against the surface to release any air and let them dry for at least 30 minutes.
- Heat oven to 170C/150C fan/gas 3-4. Bake the macarons for 14 - 16 minutes.
- To make the filling, add the butter to a bowl and beat until smooth and creamy. Slowly mix in the powdered sugar, salt and food colouring (optional).
- Transfer the buttercream to a piping bag, pair up macaron shells and pipe a small dollop in the centre of the bottom shell. Place the paired shell on top and gently press down.
- Melt white chocolate until runny and drizzle to serve.
