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French almond macaroons
French almond macaroons
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Prep Time:
190 minutes
Cook Time:
20 minutes
Total Time:
210 minutes
Create decadent French almond macarons for a delightful treat.
Ingredients:
  • 300g icing sugar
  • 300g ground almonds
  • 5 eggwhites (from 59g eggs)
  • Pinch of cream of tartar
  • 75g caster sugar
  • Red and yellow food colouring
  • 250g unsalted butter, softened
  • 150g icing sugar, sifted
  • 2 tsp finely grated mandarin rind
  • 1 tsp orange blossom water
  • 125.00 ml raspberries
  • 1 tsp rosewater
Instructions:
  • Strain icing sugar and almonds through a fine sieve, using a wooden spoon to push them through. Whip egg whites with an electric mixer until foamy. Add cream of tartar and whip until soft peaks form. Gradually add sugar, whisking until fully incorporated. Gently fold meringue into almond mixture until stiff, then divide mixture in half and color one half pink and the other half orange.
  • Fill a piping bag with 5mm piping nozzle with 1 mixture. Create 1.5cm rounds on baking paper-lined oven trays. Repeat process with the other mixture. Allow meringues to rest uncovered on trays for 1 hour to reduce cracking.
  • Preheat the oven to 150°C. Bake the macaroons on 2 trays, switching their positions halfway, for about 20 minutes until they are firm. Let them cool on the trays, then gently loosen each macaroon with a knife to remove them from the parchment paper. Store them in an airtight container until you're ready to fill them.
  • Using an electric mixer, beat butter until pale and fluffy. Gradually beat in icing sugar until combined. Transfer half of the mixture to another bowl. Add mandarin rind and orange blossom water to one bowl and stir to combine. In the mixing bowl, add raspberries and rosewater to the remaining mixture. Beat with the electric mixer until well combined. Sandwich pink macaroons with raspberry filling and orange macaroons with mandarin filling. Serve.

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