Vanilla Almond French Macaroons
Ingredients :
Egg Whites 2 nos
Caster sugar 4 tbsp -1/4 cup
Almonds 3/4 Cups
Icing Sugar 1 Cup
Vanilla Essence 1 tsp
For Butter Cream icing:
Butter half Cup
Icing Sugar 1- 1/2 Cups
Vanilla Essence 1 Tsp
Method:
Place the ground almonds and the icing sugar in a food processor and process for 15 minutes.
Sift the mixture into a bowl.
Line baking sheets with baking paper
. Place the egg whites in a large bowl and whisk until holding soft peaks. Gradually whisk in the caster sugar to make a firm, glossy meringue.
Whisk in the vanilla extract
Using spatula, fold the almond mixture into the meringue one third at a time.
When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency
Pour the mixture into a piping bag fitted with a 1cm/ ½ inch plain nozzle. Pipe approx. 32 small rounds onto the prepared baking sheet. Tap the baking sheets firmly onto a work surface to remove air bubbles.
Leave at room temperature for 30 min.
Preheat oven at 160°C. Bake in preheated oven for10 -15minutes. Cool for 10 minutes, and then carefully peel the macaroons off the baking paper. Leave to cool completely.
To make the filling, beat the butter and vanilla extract in a bowl until pale and fluffy. Gradually beat in the icing sugar until smooth and creamy. Use to sandwich pairs of macaroons together.
Line baking sheets with baking paper
. Place the egg whites in a large bowl and whisk until holding soft peaks. Gradually whisk in the caster sugar to make a firm, glossy meringue.
Whisk in the vanilla extract
Using spatula, fold the almond mixture into the meringue one third at a time.
When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency
Pour the mixture into a piping bag fitted with a 1cm/ ½ inch plain nozzle. Pipe approx. 32 small rounds onto the prepared baking sheet. Tap the baking sheets firmly onto a work surface to remove air bubbles.
Leave at room temperature for 30 min.
Preheat oven at 160°C. Bake in preheated oven for10 -15minutes. Cool for 10 minutes, and then carefully peel the macaroons off the baking paper. Leave to cool completely.
To make the filling, beat the butter and vanilla extract in a bowl until pale and fluffy. Gradually beat in the icing sugar until smooth and creamy. Use to sandwich pairs of macaroons together.
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