Basic Vanilla Macaroons
Basic Vanilla Macaroons
Ingredients:
- Ground Almonds 75 gm
- Icing Sugar 120 gm
- Large Egg Whites 2
- Caster Sugar 50 gm
- Vanilla Essence 1 tsp
Ingredients for Filling
Method
- Place the ground almonds and the icing sugar in a food processor and process for 15 minutes.Sift the mixture into a bowl.Line baking sheets with baking paperPlace the egg whites in a large bowl and whisk until holding soft peaks. Gradually whisk in the caster sugar to make a firm, glossy meringue.Whisk in the vanilla extractUsing spatula, fold the almond mixture into the meringue one third at a time.When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistencyPour the mixture into a piping bag fitted with a 1cm/ ½ inch plain nozzle. Pipe approx. 32 small rounds onto the prepared baking sheet. Tap the baking sheets firmly onto a work surface to remove air bubbles.Leave at room temperature for 30 min.Preheat oven at 160°C. Bake in preheated oven for 10-15 minutes. Cool for 10 minutes, and then carefully peel the macaroons off the baking paper. Leave to cool completely.
- To make the filling, beat the butter and vanilla extract in a bowl until pale and fluffy. Gradually beat in the icing sugar until smooth and creamy. Use to sandwich pairs of macaroons together.
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