- 1 1/4 cups (125g) almond meal
- 1 cup (175g) icing sugar
- 100g egg whites
- 75g caster sugar
- Food colouring of your choice
- 2 egg whites,
- 1 cup of castor sugar
- 200g unsalted butter (at room temperature), cut into pieces
- Prepare a baking tray by lining with baking paper. Preheat the oven to 165 degrees celsius.
- Place almond meal and icing sugar into a bowl and start sifting.
- In a larger bowl, start whisking egg whites until it starts to stiffen up, add a quarter of the sugar. Whisk on high speed while adding the remainder of the sugar.
- Mix the almond meal in with the eggs whites using a spatula. Add the food colouring of your choice.
- Start filling the macaron mixture in a piping bag and form the macarons on the prepared baking tray. The macarons should be about 5 cm. Ensure that each macaron is spaced out so they won't touch each other.
- Remove air bubbles by tapping the baking tray on a flat surface, leave aside at room temperature for 15 minutes.
- The macarons can now be placed in the preheated oven. Set the timer for 12 minutes,
- Take the macarons out of the oven. Press lightly on top, if they are firm it means they're ready.
- In a bowl or an electric mixer, whisk the egg whites together with sugar.
- Transfer the mixture into a saucepan and keep whisking for 4 minutes until sugar has dissolved and forms a sugary syrup.
- Pour the mixture into a bowl of an electric mixer. Whisk the contents on high speed until mixture has stiffened (3-4 minutes).
- Add the butter into the mixture, piece by piece until it's well mixed.
- Keep filling at room temperature for 15-20 minutes.
- Place a dollop of filling on the flat sides of the macarons, sandwich them together keeping the flat sides down.
- Place in the fridge for 25 minutes. Serve.
Preparation: 20 minutes
Cooking: 12 minutes, with 15-20 minutes resting