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Ref: 508
Heading: Bread & Baking
Cuisine: French
Food Type: Vegetarian
No of Portions: 20
Change no of portions required to :

Ingredients & Prep

   225 g  icing sugar
   200 g  ground almonds
   150 g  egg white
   70 g  caster sugar
   2 tsp  vanilla paste
   1 pinch  salt
  Buttercream Filling
   250 g  icing sugar
   150 g  butter unsalted soft
   2 tbsp  double cream
   2 tsp  vanilla paste


  Step 1
Pre-heat fan oven to 150'c.
  Step 2
Use 2 large baking sheet, cut a piece of greaseproof paper to fit both, then use a 4 cm pastry cutter as a template & draw circles as many as you can 2.5 cm apart, use a black biro or felt tip pen the turn over the paper not to allow the ink to taint the Macarons.
  Step 3
Place the egg white in a very clean bowl & whisk with a electric hand whisk or in a food mixer to make a meringue, when a soft peak stage start adding sugar a big spoonful at a time, then add vanilla paste & salt when at firm peak stage, now with a silicon spatula fold in the ground almonds into the meringue by hand.
  Step 4
Scoop mixture into a piping bag with a large round nozzle, then pipe into the drawn circles making discs about 6 mm high, when all the circles are done bake Macaron for 18 mins, remove & allow to cool, then take off the paper to go cold, if you have any left then do another bake with remaining batter.
  Step 5
Make the buttercream filling by placing all ingredients in a bowl & mixing together with a electric hand whisk or in a food mixer until all combined, then use a dollop between 2 halves of the macaroon.

Suggestion & Tips

You can add a verity of colours & flavourings to your choice like lemon, orange mint etc.
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