Macaroons are so fashionable and delicious everyone should have a go at making their own!
For the macaroons:
- 75g of ground almonds
- 115g icing sugar
- 2 large egg whites
- 50g caster sugar
- 1/2tsp rosewater
- pink food colouring (paste or powder)
For the cream:
- 250g strawberries
- 1/3 cup caster sugar
- squeeze of lemon juice
- 1,5tsp gelatine
- 1tsp corn flour
- 250g mascarpone cheese
Ground almonds and icing sugar place in a food processor and process for few seconds. Sift into a bowl. You can skip this step, if you don't have a food processor, however your macaroons will not be as smooth in texture.
Whisk the egg whites until soft peaks, then whisk in caster sugar to make a meringue. Add pink food colouring, it is best to use paste or powder.
Fold in the almond mixture (i always do it three times, adding third of the mixture at a time). Fold the mixture until shiny and thick.
Pour the batter into a piping bag and pipe 32 small rounds. Tap the baking sheet onto a work surface to get rid of any air bubbles.
Leave the macaroons in the room temperature for about 30min to let the macaroons form a 'skin'.
Bake in the pre-heated oven at 160 C for 10-15 mins, then leave to cool.
To make the cream place strawberries, sugar, corn flour and lemon juice in a pot and warm up until the fruit has broken down. Pass the mixture through a sieve to get rid of the seeds, then add dissolved gelatine (read instructions on a packet), then leave to cool. Place in the fridge to set, then mix with mascarpone.
Sandwich the macaroons together.
Sandwich the macaroons together.
This recipe makes 16 macaroons.
Enjoy!
Enjoy!
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