Desserts
Free Recipe
Macarons
Delicate almond meringue shells in pastel shades sandwiched with silky ganache or buttercream.
In the Kitchen
Ingredients
- 150g almond flour sifted
- 150g icing sugar
- 120g aged egg whites split
- 150g caster sugar
- 50ml water
- Food coloring
- 200g dark chocolate ganache or buttercream
Method
1
Sift almond flour and icing sugar; fold in 60g raw egg whites to form a paste.
2
Cook sugar and water to 118C; stream into whipped egg whites to make Italian meringue.
3
Fold meringue into almond paste in stages -- batter should flow like lava.
4
Pipe rounds, rest 30 minutes, bake at 150C for 12-14 minutes. Sandwich when cool.