These pink macaroons are the perfect bite-sized treat for Sunday tea or a special occasion. Play around with food colouring and serve a pretty rainbow mix.
20 macaroons (40 halves) Preparation time: 15 minutes Standing time: 20 minutes Baking time: 20 minutes
cornflour to dust
225 g icing sugar
130 g ground almonds, blitz in a food processor until fine
3 egg whites
60 g castor sugar few drops of pink food gel
90 g dark chocolate, broken
50 ml double cream yoghurt
Preheat the oven to 120 °C. Line a baking sheet with baking paper and grease with nonstick spray. Dust with cornflour.
1 Macaroons Sift the icing sugar and finely ground almonds three times.
2 In a separate bowl, whisk the egg whites until soft peaks form. Spoon in the castor sugar and whisk until the mixture becomes thick, white and glossy. Add a few drops of food gel and blend.
3 Fold in the almond mixture a spoonful at atime.
4 Spoon the mixture into a piping bag with a round nozzle and pipe 2-3 cm circles on the baking sheet. Rapidly lift the nozzle so it doesn’t make a point (level the surface with a spoon dipped in water, if needed). Leave the macaroons for 20 minutes or until a skin forms on the surface. Bake for 20 minutes or until they can be lifted with a palette knife. Leave to cool on the sheet.
5 Ganache Melt the chocolate in the microwave oven. Stir every 15 seconds. Stir in the yoghurt and let the mixture cool until thick. Sandwich the macaroons with ganache. Leave until firm.