Ingredients

  • 3 egg whites
  • 75 g granulated sugar
  • 125 g ground almonds (coarse almond meal)
  • 175 g powdered sugar
  •  food color
  •  fillings
  •  flavoring (vanilla, almond, lemon, whatever)

Step 1

WHISK THE WHITES

Separate the egg whites from the yolks and in a clean, dry bowl whisk the whites until thick and glossy. Add the granulated sugar and whisk again until stiff.

Step 2
FOLD WHITE INTO THE ALMONDS
Sieve the almonds and icing sugar into the bowl and carefully fold in, retaining as much air as possible.

Step 3

flavor & COLOR

Add colouring and 1 tsp flavouring to your mix. Spoon mix inyo a piping bag fitted with a large circle tip. Or just spoon it into a large ziploc freezer bag and snip off a corner tip.
Step 4

PIPE AND REST THE MACARONS

Line a baking tray with baking paper or a silicon matt and pipe small circles (1in across) onto the tray, leaving a small gap between each macaron. Put the tray on the counter to rest for 15 minutes to allow a slight skin to form.

Step 5

PREHEAT THE OVEN

Preheat the oven to 160°C.

Step 6

DROP THE MACARONS & BAKE

This is a critical and very fun step!  My boys love this part. Pick the tray up to about two feet from the counter and drop it onto a flat surface… this forms the ‘feet’ that is associated with macarons. Bake for 15 minutes, then remove and allow to chill at room temperature until completely cold.
Step 7SANDWICH THE MACARONSSandwich the macarons with a filling of choice.  Serve and eat within 48 hours when at their freshest. Makes 48 bite-sized macarons
These are almond macaroons with lemon curd filling.