A dainty sweet treat that you can make dozens of and share with your friends. Beautiful French patisserie, made easier by using the SORTED method... skip the tricky boiling sugar stage but still bake light Macarons of all sorts of colours.
Share this recipe
3 egg whites
75 g caster sugar
125 g ground almonds
175 g icing sugar
3 food colourings
Whisk The Whites
Separate the egg whites from the yolks and in a clean, dry bowl whisk the whites until thick and glossy.
Add the caster sugar and whisk again until stiff.
Fold White Into The Almonds
Sieve the almonds and icing sugar into the bowl and carefully fold in, retaining as much air as possible.
Separate & Colour
Divide the mixture between three bowls and add the colouring and flavourings to each:-
- raspberry flavour & pink food colouring
- lemon flavour & yellow food coluring
- vanilla flavour & blue food colouring.
Put each one into a separate piping bag.
Pipe And Rest The Macarons
Line a baking tray with baking paper or a silicon matt and pipe small circles (3cm across) onto the tray, leaving a small gap between each macaron.
Put the tray to one side to rest for 15 minutes to allow a slight skin to form.
Preheat The Oven
Preheat the oven to 160°C.
Drop The Macarons & Bake
Pick the tray up and drop it onto a flat surface from a small height… this forms the ‘feet’ that is associated with macarons.
Bake for 15 minutes, then remove and allow to chill at room temperature until completely cold.
Sandwich The Macarons
Sandwich the macarons with a filling of choice… raspberry jam (pink), lemon curd (yellow) & nutella (blue).
Serve As Special Treats!
Serve and eat within 48 hours when at their freshest.
Makes 48 bite-sized macarons