As promised, here is the recipe for what are ridiculously easy and sinfully delicious Vanilla Macaroons….You’re welcome!
-Makes 16
- 75g ground almonds
- 115g icing sugar
- 2 large egg whites
- 50g caster sugar
- ½ tsp vanilla extract
Filing;
- 55g soft, unsalted butter
- ½ tsp vanilla extract
- 115g icing sugar
- Put the ground almonds and icing sugar in a bowl and mix together well.
- Put egg whites in a large bowl and whisk until they hold soft peaks. Gradually whisk in the caster sugar to make firm, glossy meringue. Whisk in the vanilla extract.
- Using a spatula, fold in the almond mixture into the meringue one third at a time. When all the mixture is together, keep cutting and folding the mixture until it is a thick and shiney batter.
- Pour the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe aprox. 32 small rounds onto a large oven tray lined with baking paper. Then leave at room temperature for 30 minutes.
- Bake in a pre-heated oven for 10-15 minutes. Leave to cool for 10 minutes then peel off the paper to cool completely.
- To make the filling, beat the butter and vanilla extract in a bowl until pale and fluffy. Then gradually beat in the icing sugar until smooth and creamy. Then use the filling to sandwich pairs of macaroons together.