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| Finished Product. The finish clearly needs more work |
I love Macaroons. But like many dainty and edible things, I've always assumed they were very difficult to make. I've been feeling braver lately and decided to give macaroon making a go. My first attempt, using a
Lorraine Pascale recipe, was a disaster. I believe that was the Italian version. My next try using a basic French technique has been a little more successful and so here are some instructions through pictures.
Ingredients:
150g ground almonds
200g Icing sugar
100g Caster sugar
4 large egg whites or 2 sachets of dried whites
Food colour
Jam of choice
Whipped cream or butter icing
Instructions as per the pictures. I baked these at 170 degree C for about 20 minutes and that perhaps explains the cracked texture. I'll keep you posted on my next attempt at a slightly lower temperature.
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| Powdered egg whites |
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| Ground almonds and icing sugar. |
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| Egg whites beaten. Now to add caster sugar and get to a stiffer mix |
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| Add the almond mixture and the egg whites mixture together . |
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| Add colour. Add a lot more than you think you need. 6 times is what I've read. |
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| Ready to bake |
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| Red for now. A light coral when baked. |
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| Cooling |
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| With jam and whipped cream |
