This is a fool-proof recipe that is suitable for the culinary novice! I got my physicist boyfriend to do the whisking & sifting whilst I did some Monday morning admin. We had fun experimenting with the different flavours and had even more fun eating them!
Almond Macaroons (makes 15 filled or 30 individual macaroons)
2 egg whites
2/3 cup icing sugar
1/3 cup ground almonds
Cocoa, spices, dried fruit, essences …what ever you feel like trying!
A choice of jams, marmalade or chocolate spread & buttercream to serve
- Preheat the oven 325F/170C/gas mark 3 & grease 2 baking sheets
- Whisk the egg whites until they form stiff peaks
- sift together the icing sugar & ground almonds.
- using a metal spoon, gently fold a third of the sugary almonds into the egg whites until smooth. Repeat until all the almonds are incorporated into the mixture.
- Add your chosen flavour – I divided my batter into 3 & used the following:
To flavour 10 macaroons
Chocolate & cinnamon – 1 tbsp cocoa, ½ tsp cinnamon, ½ tsp water
Lemon & ginger – 1 tsp lemon juice, 1 tbsp finely chopped crystallized ginger
Rose – 1 tsp rose water
- Using a piping bag (or a tea spoon) drop a blob of batter 2cm in diameter, allowing space between each. Leave for 5-10 mins before baking in batches for 15-20mins until firm but not coloured.
- Allow to cool for 5-10mins before transferring them to a cooling rack. When completely cold, sandwich the macaroon together in pairs with your choice of conserve & butter cream.
I used chocolate hazelnut spread for the chocolate & cinnamon, orange marmalade for the lemon & ginger, and damson jam for the rose macaroons.