8/3/2019 Biscuits - Macarrons

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Vanilla Macaroons

Ground almonds 75g

Icing sugar 115g

Egg whites 2Caster sugar 50g

Vanilla extract tsp

Filling

Unsalted butter (softened) 55g

Vanilla extract tsp

Icing sugar sifted 115g

Method

1. Place the ground almonds and icing sugar in a food processor and process for 15 seconds.

Sift the mixture into a bowl.

2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in

the caster sugar to make a firm, glossy meringue. Whisk in the vanilla extract.

3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.

When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture

until it forms a shiny batter with a thick, ribbon-like consistency.

4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.

5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work

surface to remove large air bubbles.6. Leave at room temperature for 30 minutes while you preheat an oven to 160C.

7. Bake in the preheated oven for 10-15 minutes.

8. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool

completely.

9. To make the filling, beat the butter and vanilla

extract in a bowl until pale and fluffy.

Gradually beat in the icing sugar until smooth

and creamy. Use to sandwich pairs of

macaroons together.

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Chocolate Macaroons

Ground almonds 75g

Icing sugar 100g

Egg whites 2Caster sugar 50g

Cocoa powder 2tbsp

Filling

Dark chocolate 100g

Double cream 150ml

Method

1. Place the ground almonds, cocoa powder and icing sugar in a food processor and process for

15 seconds. Sift the mixture into a bowl.

2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in

the caster sugar to make a firm, glossy meringue.

3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.

When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture

until it forms a shiny batter with a thick, ribbon-like consistency.

4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.

5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work

surface to remove large air bubbles.

6. Leave at room temperature for 30 minutes while you preheat an oven to 160C.7. Bake in the preheated oven for 10-15 minutes.

8. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool

completely.

9. To make the filling, place the chocolate in a heatproof bowl. Heat the cream a saucepan until

just boiling, then pour over the chocolate and stir until smooth. Leave to cool stirring

occasionally, until thickens. Use to sandwich pairs of macaroons together.

8/3/2019 Biscuits - Macarrons

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Rosewater Macaroons

Ground almonds 75g

Icing sugar 115g

Egg whites 2Caster sugar 50g

Rosewater tsp

Pink food colouring As required

Small crystallised rose petals

Filling

Unsalted butter (softened) 55g

Rosewater 1 tsp

Icing sugar sifted 115g

Method

1. Place the ground almonds and icing sugar in a food processor and process for 15 seconds.

Sift the mixture into a bowl.

2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in

the caster sugar to make a firm, glossy meringue. Whisk in the rosewater and just enough

food colouring to give a very pale pink colour.

3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.

When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixtureuntil it forms a shiny batter with a thick, ribbon-like consistency.

4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.

5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work

surface to remove large air bubbles.

6. Top half the macaroons with 2-3 crystallized rose petals.

7. Leave at room temperature for 30 minutes while you preheat an oven to 160C.

8. Bake in the preheated oven for 10-15 minutes.

9. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool

completely.

10. To make the filling, beat the butter and

rosewater in a bowl until pale and fluffy.Gradually beat in the icing sugar until

smooth and creamy. Use to sandwich pairs

of macaroons together.

Note - alternatively you can fill with double

cream and a little rosewater, whipped to a middle

peak.

8/3/2019 Biscuits - Macarrons

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Pistachio Macaroons

Ground almonds 50g

Pistachio nuts ground 25g

Icing sugar 115gEgg whites 2

Caster sugar 50g

Green food colouring As required

Pistachio nuts chopped 2tbsp

Filling

Unsalted butter (softened) 55g

Green food colouring As required

Icing sugar sifted 115g

Pistachio nuts finely chopped 2tbsp

Method

1. Place the ground almonds, ground pistachio nuts and icing sugar in a food processor and

process for 15 seconds. Sift the mixture into a bowl.

2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in

the caster sugar to make a firm, glossy meringue. Whisk in just enough food colouring to

give a pale green colour.

3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture

until it forms a shiny batter with a thick, ribbon-like consistency.

4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.

5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work

surface to remove large air bubbles.

6. Sprinkle over the chopped pistachio nuts.

7. Leave at room temperature for 30

minutes while you preheat an oven to

160C.

8. Bake in the preheated oven for 10-15

minutes.

9. Cool for 10 minutes, then carefully peel

the macaroons off the baking paper.

Leave to cool completely.

10. To make the filling, beat the butter and a

little green food colouring in a bowl until

pale and fluffy. Gradually beat in the

icing sugar until smooth and creamy. Stir

in the pistachio nuts. Use to sandwich

pairs of macaroons together.

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Coffee Cream Macaroons

Ground almonds 75g

Coffee granules finely crushed 1tsp

Icing sugar 115gEgg whites 2

Caster sugar 50g

Coffee sugar crystals 1tbsp

Filling

Unsalted butter (softened) 55g

Vanilla extract tsp

Coffee granules 1tbsp

Boiling water 1tsp

Icing sugar sifted 115g

Method

1. Place the ground almonds, coffee granules and icing sugar in a food processor and process for

15 seconds. Sift the mixture into a bowl.

2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in

the caster sugar to make a firm, glossy meringue. Whisk in the vanilla extract.

3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.

When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixtureuntil it forms a shiny batter with a thick, ribbon-like consistency.

4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.

5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work

surface to remove large air bubbles.

6. Lightly crush the sugar crystals and sprinkle over the macaroons.

7. Leave at room temperature for 30 minutes while you preheat an oven to 160C.

8. Bake in the preheated oven for 10-15 minutes.

9. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool

completely.

10. To make the filling, melt the coffee granules in the boiling water and beat with the butter and

vanilla extract in a bowl until fluffy. Gradually beat in the icing sugar until smooth and

creamy. Use to sandwich pairs of macaroons together.

Note As an alternative filling you can mix full fat soft cheese with a little icing sugar and

flavour with vanilla or coffee essence.

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Lemon Macaroons

Ground almonds 75g

Icing sugar 115g

Egg whites 2Caster sugar 50g

Lemon zest finely grated

Yellow food colouring As required

Filling

Mascarpone cheese 115g

Lemon zest finely grated

Lemon juice 1tsp

Lemon curd 4tbsp

Method

1. Place the ground almonds and icing sugar in a food

processor and process for 15 seconds. Sift the

mixture into a bowl.

2. Place the egg whites in a large bowl and whisk

until holding a soft peak. Gradually whisk in the

caster sugar to make a firm, glossy meringue.

Whisk in the lemon rind and enough foodcolouring to give a brightsih yellow colour.

3. Using a spatula or metal spoon fold the almond

mixture into the meringue one third at a time.

When all the dry ingredients are thoroughly

incorporated, continue to cut and fold the mixture

until it forms a shiny batter with a thick, ribbon-

like consistency.

4. Pour the mixture into a piping bag fitted with a

1cm plain nozzle.

5. Pipe 32 small rounds onto a prepared baking sheet.

Tap the baking sheet firmly onto a work surface toremove large air bubbles.

6. Leave at room temperature for 30 minutes while

you preheat an oven to 160C.

7. Bake in the preheated oven for 10-15 minutes.

8. Cool for 10 minutes, then carefully peel the

macaroons off the baking paper. Leave to cool completely.

9. To make the filling beat the mascarpone and lemon rind and juice together until smooth.

Spread the lemon curd over half the macaroons and the mascarpone mixture over the other

half.

Note As an alternative filling you can use a lemon butter icing.

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Hazelnut Chocolate Macaroons

Ground almonds 50g

Hazelnuts finely ground 25gIcing sugar 115g

Egg whites 2

Caster sugar 50g

Hazelnuts chopped 2tbsp

Filling

Nutella chocolate spread 6tbsp

Method

1. Place the ground almonds, ground hazelnuts and icing sugar in a food processor and process

for 15 seconds. Sift the mixture into a bowl.

2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in

the caster sugar to make a firm, glossy meringue.

3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.

When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture

until it forms a shiny batter with a thick, ribbon-like consistency.

4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.

5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work

surface to remove large air bubbles.6. Sprinkle a few of the chopped hazelnuts in the centre of each macaroon.

7. Leave at room temperature for 30 minutes while you preheat an oven to 160C.

8. Bake in the preheated oven for 10-15 minutes.

9. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool

completely.

10. To fill sandwich the pairs of macaroons together with the nutella.

Note Always toast and peel the hazelnuts before using them.

8/3/2019 Biscuits - Macarrons

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Saffron and Cardamom Macaroons

Ground almonds 75g

Icing sugar 115g

Egg whites 2Saffron powder tsp

Caster sugar 50g

Saffron strands to decorate As required

Yellow food colouring As required

Filling

Unsalted butter softened 55

Cardamom pods 4

Icing sugar 115g

Method

1. Place the ground almonds and icing sugar in a food processor and process for 15 seconds.

Sift the mixture into a bowl.

2. Place the egg whites in a large bowl and whisk with the saffron powder until holding a soft

peak. Gradually whisk in the caster sugar to make a firm, glossy meringue. Whisk in enough

food colouring to give a yellow colour.

3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.

When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixtureuntil it forms a shiny batter with a thick, ribbon-like consistency.

4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.

5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work

surface to remove large air bubbles.

6. Sprinkle a few strands of saffron on the top of half the macaroons.

7. Leave at room temperature for 30 minutes while you preheat an oven to 160C.

8. Bake in the preheated oven for 10-15 minutes.

9. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool

completely.

10. To make the filling remove the seeds from the cardamom pods and crush well in a pestle and

mortar. Beat the butter and crushed cardamom seeds in a bowl until pale and fluffy.Gradually beat in the icing sugar until smooth and creamy. Use to sandwich pairs of

macaroons together.

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Chocolate Ginger Macaroons

Ground almonds 75g

Icing sugar 115g

Ground ginger 1tspEgg whites 2

Caster sugar 50g

Filling

Unsalted butter (softened) 55g

Stem ginger syrup 1tbsp

Chocolate dark chopped 85g

Double cream 60ml

Stem ginger finely chopped 1 piece

Method

1. Place the ground almonds, ground ginger and icing sugar in a food processor and process for

15 seconds. Sift the mixture into a bowl.

2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in

the caster sugar to make a firm, glossy meringue. Whisk in the vanilla extract.

3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.

When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture

until it forms a shiny batter with a thick, ribbon-like consistency.4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.

5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work

surface to remove large air bubbles.

6. Leave at room temperature for 30

minutes while you preheat an oven

to 160C.

7. Bake in the preheated oven for 10-

15 minutes.

8. Cool for 10 minutes, then carefully

peel the macaroons off the baking

paper. Leave to cool completely.9. To make the filling, melt the

butter, ginger syrup and chocolate

in a heatproof bowl set over a pan

of simmering water. Remove from

the heat and stir in the cream and

stem ginger. Cool, stirring

occasionally. Use to sandwich

pairs of macaroons together.

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Peanut Butter and Jam Macaroons

Ground almonds 50g

Peanuts 25g

Icing sugar 115gEgg whites 2

Caster sugar 50g

Salted peanuts finely chopped 1tbsp

Filling

Peanut butter 4tbsp

Seedless raspberry jam 2tbsp

Method

1. Lightly roast the peanuts; cool and grind.

2. Place the ground almonds, ground peanuts and icing sugar in a food processor and process for

15 seconds. Sift the mixture into a bowl.

3. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in

the caster sugar to make a firm, glossy meringue.

4. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.

When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture

until it forms a shiny batter with a thick, ribbon-like consistency.

5. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.

6. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a worksurface to remove large air bubbles.

7. Sprinkle a little of the chopped salted peanuts on top of each macaroon.

8. Leave at room temperature for 30 minutes while you preheat an oven to 160C.

9. Bake in the preheated oven for 10-15 minutes.

10. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool

completely.

11. To fill, spread half the macaroons with peanut butter and the other half with raspberry jam and

sandwich together using one of each..

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Mint Chocolate Macaroons

Ground almonds 50g

Icing sugar 115gEgg whites 2

Caster sugar 50g

Peppermint extract 1tsp

Green food colouring As required

Chocolate sprinkles 2tbsp

Filling

Butter softened 55g

Icing sugar 55gMilk chocolate melted 55g

Method

1. Place the ground almonds and icing sugar in a food processor and process for 15 seconds.

Sift the mixture into a bowl.

2. Place the egg whites in a large bowl and whisk until holding a soft peak. Gradually whisk in

the caster sugar to make a firm, glossy meringue. Whi8ck in the peppermint extract and just

enough green food colouring to give a good green colour

3. Using a spatula or metal spoon fold the almond mixture into the meringue one third at a time.When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture

until it forms a shiny batter with a thick, ribbon-like consistency.

4. Pour the mixture into a piping bag fitted with a 1cm plain nozzle.

5. Pipe 32 small rounds onto a prepared baking sheet. Tap the baking sheet firmly onto a work

surface to remove large air bubbles.

6. Sprinkle a little of the chocolate sprinkles on the top of each macaroon.

7. Leave at room temperature for 30 minutes while you preheat an oven to 160C.

8. Bake in the preheated oven for 10-15 minutes.

9. Cool for 10 minutes, then carefully peel the macaroons off the baking paper. Leave to cool

completely.

10. To make the filling, beat the butter until pale and fluffy. Sift in the icing sugar and beatthoroughly until smooth and creamy, then,

making sure the chocolate is cooled but not

set, fold in the melted chocolate. Use to

sandwich pairs of macaroons together.