(Makes 48 or 24 Once Sandwiched Together)
Ingredients: 250g Icing Sugar
250g Ground Almonds
180g Egg Whites
60ml Water
220g Caster Sugar
2 Teaspoons Cinnamon
300ml Double Cream (Whipped)
Method:
1. Preheat the oven to 170 degrees Celsius and line a large baking tray with baking paper.
2. In a large mixing bowl, place the icing sugar, cinnamon, ground almonds and 80g of the egg white and mix on a medium speed in a stand mixer until a paste is formed.
3. Meanwhile, in a small pan pour the caster sugar and water in. Firstly, place on a low heat to melt the sugar and once melted turn the heat up to a high setting. Once the mixture starts to turn to a syrup consistency use a thermometer to check as you need the mix at around 115 degrees Celsius.
4. In a separate small bowl, whisk the remaining egg whites to stiff peaks, before pouring the sugar syrup in gradually, whisking as you pour until the mixture becomes stiffer and shiny.
5. Fold the Italian meringue mix into the macaroon paste gently until the mixture becomes stiff and shiny again.
6. Spoon the mixture into the piping bag, piping a small amount of mix in each corner to stick the baking paper to the baking tray. Hold the bag vertically and pipe flat circles (4-5cm wide) on to the tray and pipe them 2cm apart from each other. Once all 48 macaroons are piped, tap the tray a couple of times to get rid of the tip left on each macaroon.
7. Leave to stand for 30 minutes to form a skin before baking in the oven for 12-14 minutes, with the oven door slightly ajar. Bake until firm. Lift the paper off the tray and allow the macaroons to cool on the paper.
8. Once cooled, sandwich each 2 macaroons together with whipped cream and consume within 2 days. If not sandwiched, they can be stored in an airtight container and consumed within 2 weeks.
No comments:
Post a Comment