This was my first time making macaroons and I must say I was quite impressed! Even though some of them broke in the oven, they tasted perfect!


4 large egg whites 
70g caster sugar 
230g pure icing sugar
120g ground almonds
pinch of salt
gel food colouring (optional)

Whipped cream for the filling




Preheat the oven to 150 degrees C 7 minutes before placing them in the oven.
Place egg whites and cater 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.  If you want, add gel or powdered food colouring and continue to mix for a further 20seconds.

Sift the ground almonds 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 very viscous, not runny. Over-mix and your macarons will be flat and have no foot, under mix and they will not be smooth on top.

Place in the oven for 7 minutes.

When you take them out of the oven leave them to cool down before removing them from the baking paper/ tray.

Once cooled down apply whipped cream and match them together.


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