Note: My favourite filling for macaroons is ganache filling, which I have included in this recipe. Alternatively, you can use jam and cream, butter cream, or just eat your macaroons plain.
- 4 large egg whites (140g)
- 1/3 cup caster sugar
- 1 1/2 cups pure icing sugar or 1 3/4 cups icing mixture
- 1 cup almond meal
- 2g salt (tiny pinch)
- gel food colouring (optional)
Ingredients (ganache filling):
- 100g chocolate
- 30ml cream
- Preheat the oven to 150 degrees C
- Place egg whites and caster sugar in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, continue to whip for 1-2 more minutes. How long this takes will depend on you mixer.
- Add gel or powdered food colouring (if so desired) and continue to mix for a further 20seconds. I chose blue, pink and brown food colouring.
- Sift the almond meal and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and a very viscous, not runny. Over-mix and your macaroons will be flat and have no foot, under mix and they will not be smooth on top.
- Pipe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and then bake in the oven for 20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer (make sure you are using NON-stick baking paper or they will stick).
- For the ganache filling (optional), bring the 30ml cream to the boil and pour over the chocolate. Let stand for a minute and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macaroons.