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2 from 2 votes

Macaroons

A simple Macaroon recipe that you'll come back to time and time again. These also make the perfect gift.
Prep Time15 minutes
Cook Time15 minutes
resting time15 minutes
Total Time45 minutes
Course: Treat
Cuisine: French
Keyword: Almonds, Dairy Free, Gluten Free, Macaroon
Servings: 10 double macaroons
Calories: 309kcal
Author: Glutarama

Ingredients

  • 175 g icing/confectioners sugar
  • 125 g ground almonds
  • 3 large egg(s)
  • 75 g caster sugar

For the filling

  • 150 g butter softened
  • 75 g icing/confectioners sugar

Instructions

  • Preheat the oven to 150°C | 130°C Fan | 300°F | Gas 2.
    Whizz 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 caster 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. In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. Use to sandwich pairs of macaroons together.

Notes

I actually added less icing sugar and a generous dollop of Nutella to make a creamy chocolaty filling.

Nutrition

Calories: 309kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 123mg | Potassium: 18mg | Fiber: 1g | Sugar: 32g | Vitamin A: 375IU | Calcium: 30mg | Iron: 1mg