Preparation: 15 min (excluding standing time) Baking time: 18-20 min Difficulty: Easy
• 1 ¼ cups almond meal (ground almonds)
• 1 ½ cups pure icing sugar
• 4 egg whites
• ¼ cup caster sugar
• 2 – 3 drops yellow food colouring
1. Lightly grease three large baking trays. Line with baking paper.
2. Sift almond meal and icing sugar together in a bowl.
3. Using an electric mixer, beat egg whites until soft peaks form. Gradually add the caster sugar, beating until dissolved. (If you are game – the mixture is ready when you can turn the bowl upside down above your head and no mixture falls out!)
4. Add food colouring. Beat until just combined.
5. Gently fold in half the almond mixture until just combined. Fold in remaining mixture until combined and glossy
(mixture will break down a little).
6. Spoon into a large snap lock/piping bag. If using a snap lock bag, snip 1cm from one corner. Pipe mixture into 4cm rounds onto prepared trays, 3cm apart. Lightly tap trays on bench to remove air bubbles. Set aside for one hour to settle mixture.
7. Preheat oven to 130ºC or 110ºC fan-forced. Bake macarons, one tray at a time, for 18-20 minutes or until the tops are firm. Cool on trays. Carefully transfer to a wire tray.
8. Gently spread the filling onto the base of one macaron and sandwich with another. Tip: For more consistency in the size of the macarons – make a 4cm round template out of heavy duty paper. Use this template to draw circles on baking paper – turn paper over and pipe mixture in the middle of each round.
Fillings Lemon Butter Ingredients
• 1 cup sugar
• 2 tablespoons butter
• 2 eggs
• ½ cup lemon juice
1. Cream the butter, sugar and eggs. Add lemon juice and mix well.
2. Place the mixture into a saucepan and cook gently until it thickens. Allow the mixture to cool slightly.
3. Spoon the quantity for use in the macarons into a separate bowl to cool completely.
4. Pour the remainder of the mixture into sterilised jars and keep refrigerated. Use as a filling in tarts and cakes. Alternative: use shop-bought lemon curd as a substitute
White Chocolate Ganache
• 180g good-quality white chocolate, finely chopped
• 1/3 cup (80ml) thickened cream
• 20g butter, chopped
1. Place chocolate in a large heatproof bowl.
2. Combine butter and cream in a small saucepan over high heat. Bring to the boil – take care not to burn the cream.
3. Remove from the heat and immediately pour the cream mixture over the chocolate. Use a metal spoon to stir until the chocolate melts and the mixture becomes smooth.
4. Refrigerate for 20 mins before use or until the mixture is almost firm.