Strawberry macaroons
(from Elyce123’s recipe box)
Makes 25, cook on the top and middle shelves of the oven, and swap the trays over once the macaroons have been flipped
Source: delicious. August 2005
Prep time: 20 minutes
Cook time: 10 minutes
Categories: August
Ingredients
- 50g ground almonds
- 140g icing sugar
- 2 large egg whites
- 1 tbsp caster sugar
- pink food colouring paste
- 3 tbsp good-quality strawberry jam
Directions
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Preheat the oven to 190˚C/fan 170˚C/gas 5. Line 2 large baking trays with non-stick baking paper.
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Sieve the ground almonds and icing sugar together into a large bowl. Put the egg whites into a separate bowl, and using an electric hand whisk, beat to soft peaks. Add the caster sugar, and whisk until glossy. Fold into the almond mixture, along with a very small amount of the pink food colouring. Mix until just combined and evenly pink – the mixture will reduce as the air bubbles in the meringue burst.
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Put the mixture into a disposable piping bag, snip off 1cm from the end. Pipe small blobs (about 1 heaped teaspoon each) onto the baking paper, spaced apart, so you have about 50 in total. Set aside for 10 minutes to dry. Bake for 5 minutes, then turn the whole sheet of paper over – the macaroon will be stuck so won’t fall off. Bake for another 4 minutes. Remove from the oven and cool.
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Peel off the baking paper from the macaroons, then sandwich two together with a tiny blob of strawberry jam in the centre. Repeat to give you 25 in total.