Macaroons

So we decided to make some really nice macaroons we saw them in Tilly’s KitchenTakeover recipe book📘 this Wednesday. There is a picture of the book and what  Tilly’s macaroons look like! They were a bit neater than mine, but it was my first try and nobody always gets it right the first time!

Making the Macaroons:

INGREDIENTS:

• 120g ground almonds
• 250g icing sugar
• 4 egg whites
• pinch of cream of tartar
• 55g caster sugar
• raspberry jam and chocolate fudge for the filling

Sift the ground almonds and icing sugar into a bowl to make them extra light and airy. Separate 4 egg whites (you could use the yokes for something else) and whisk until soft peaks form. Then put into the mix the ground almonds and icing sugar. And fold in! This time, you need firm peaks that don’t topple over.

Piping the Macaroons:

Put the mixture into your piping bag with a 1cm nozzle. Lay out baking paper or silicone liners (I used silicone liners) into your tray and pipe little circles – not big because they will spread. You will need to keep them out for ten minutes so that they spread out a little bit. Put them in the oven for 12 minutes, but ours were a bit thicker, so do something under that time🕙.

Take them out then put them into twos and put any type of jam you want and chocolate fudge. You don’t have to have the chocolate fudge if you don’t want but I recomend it!

😉😋

The Finished Product:

They were really yummy so you should try them and comment if it works!

Freya :o)