Recipe:
Ingredients
- Almonds 1 cup (ground)
- Egg whites 3
- Superfine caster sugar 6 tbsp
- Almonds 1-½ tsp (finely ground)
- Confectioners' sugar 1-1/3 cups
Cooking Directions
- Pre-heat oven at 160 C or 320 F and Line baking tray with parchment paper or silicon mat and set aside.
- Beat egg whites with electric beater for 5 minutes or until medium peaks forms.
- Add superfine sugar into egg whites and beat more until stiff peaks forms for about 8 more minutes.
- Sieve both amount of almond flour and confectioners’ sugar add into egg whites, fold gently.
- Now divide the meringue into 2 or 3 bowls separately if desired to make different colors’ and flavors macaroons by adding pink, purple and yellow colors as well add essence according to colors like strawberry essence for pink, blueberry essence for purple and lemon essence for yellow macaroons.
- Fill this meringue in separate pastry bags with 3/8 inch tip and pipe out on lined tray about 1 inch rounds on each 2 inches distance.
- Let them stand for 15 minutes at room temperature and form a thin layer.
- Bake into pre heat oven for 15 minutes, remove from oven and let them cool at room temperature before removing from baking sheet.
- Fill with desired filling like fresh cream, jam or chocolate panache etc and enjoy with a cup of coffee.
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