Recipes
Macarons
Not to be confused with macaroons, these little bites of delight are delicately chewy and crunchy
Not to be confused with macaroons, these little bites of delight are delicately chewy and crunchy
(10 votes)
Cook: 35 Mins
Serves: 28
Price: 11p per serving
Nutritional Information
Each 28g serving contains
Energy
531kj
127kcal
531kj
127kcal
6%
Fat
7.6g
7.6g
Med
11%
11%
Saturates
3.1g
3.1g
Med
16%
16%
Sugars
12.9g
12.9g
High
14%
14%
Salt
0.11g
0.11g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1898kj/454kcal
Typical energy values per 100g:
1898kj/454kcal
Ingredients
150g ground almonds
200g icing sugar
4 large free range egg whites
75g caster sugar
150g butter, softened
3 drops vanilla extract
To decorate: Your choice of Dr. Oetker Gel Food Colours (optional)
Method
1
Line two baking trays with baking paper.
2
In a processor, blitz the ground almonds and icing sugar until completely mixed into a fine powder.
3
Whisk the egg whites in a bowl until they form glossy peaks – this is best done with an electric hand-mixer. Make sure the bowl is clean and dry or the mixture may collapse.
4
Add the caster sugar 1tbsp at a time, whisking until stiff again after each addition. At this stage, add 1-2 drops of the food colour, if using.
5
Sift one third of the almond mixture at a time over the egg whites, folding in each time until it’s all combined. Spoon into a piping bag
6
Pipe 56 x 3cm rounds onto the baking trays, leaving space between them to allow for spreading. Leave to rest for 15 mins. Preheat the oven to 180C/160C Fan/Gas 4.
7
Bake for 15 mins, then allow to cool on a wire rack.
8
For the filling, beat the icing sugar, butter and vanilla until fluffy, with 2 drops food colour, if using. Use to sandwich pairs of the macaron biscuits.