Valentines day is just around the corner, so I picked this recipe to try. I’ve baked macaroons before but they were either burnt or under baked. It’s not my favourite biscuit but I’m determined to master it. I think it’s not too hard but it’s very time consuming!
Anyway, I bought this Love Food Macaroons book for £1 and decided to make this simple macaroon recipe.
I used a macaroon tray for this bake. I find that the macaroon are very smooth on the side unlike those that are piped onto the baking sheet. I think baking on a baking sheet gives the macaroon a more authentic look.
- 75g ground almonds
- 115g icing sugar
- 2 large egg whites
- 50g caster sugar
- Pink food paste
- Filling: 55g butter, ¼ teaspoon vanilla extract, 115g icing sugar and 4 strawberries (finely chopped and well dried)
- Mix the ground almonds and icing sugar in a food processor and then sift.
- Whisk the egg whites until they hold soft peaks. Gradually whisk in the caster sugar to make a firm, glossy meringue. Add in the food paste.
- Fold the almond mixture into the meringue one third at a time.
- Pipe onto baking sheet. I used the mini macaroon tray for this bake.
- Tap the baking sheet/tray to remove air bubbles. Leave at room temperature for 30 minutes
- Bake it for 10 – 15 minutes 160°
- 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. Fold in the strawberries. Make sure the strawberries are very dry before you add them in.
These Strawberry macaroons are best enjoyed immediately as it uses fresh strawberries.