makes about 20 sandwiches
I’d always thought that maracoons were fiendishly difficult to make, and then I actually made some. If you can whisk egg whites, you can make macaroons.
70g (2.5oz) almond meal
170g (6oz) icing (powdered) sugar
1 egg white
100g (3.5oz) unsalted butter
1. Preheat oven to 180C (350F).
2. Combine 40g (1.5oz) almond meal and 70g (2.5oz) icing sugar in a food processor, reserving the remining for the filling.
3. Whisk egg white until you have firm peaks then fold the almond sugar mixture into the egg white.
4. Transfer mixture to a zip-lock bag. Cut the bottom corner and pipe into about 20 rounds on a baking paper lined tray. Allow room for spreading.
5. Stand for 10 minutes for a skin to doem then bake for 8-10 minutes until set on the top but not dired out. Cool on the tray.
6. Meanwhile, beat the remaining 30g (1oz) almond meal, 100g (3.5oz) icing sugar and butter in a food processor until light and fluffy.
7. When macaroons are cool, spread a little filling on the flat surface of one shell and then sandwich with another shell approximately the same size.
The unfilled macaroons will keep in an air tight container for a few days. And the butter filling will keep for about the same amount of time in the fridge so you could prep these ahead and then do the final sandwiching at the end.
chocolate – replace a few tablespoons of icing sugar in the bases with cocoa powder. Then make a small batch of the chocolate ganache (filling) for the chocolate tartlets and use it to sandwich the chocolate shells together.
coconut – replace almond meal with finely shredded coconut.
Problem Solving Guide
eggs whites not foaming up it probably means there was a tiny bit of egg yolk in your mixture or the bowl wasn’t super clean. Just ditch this effort, give everything a good clean and start again.
scared of separating egg whites? – it can seem a bit tricky, but like most things, once you jump in and try it you’ll realise it’s not that hard. You can buy little gadgets to help with the egg separation process which can help. Or just use Nigellas method and break the egg into a small bowl and gently scoop out the yolk with your (clean) hands.
shells spreading too much – you’ve possibly used eggs that are too large. Next time make sure you get normal large eggs (which weigh about 59g (2oz).
Wrap individual macaroons in baking paper or foil. Wrap in a pretty box.
sugar, butter, almonds, egg whites
straight up – serves the sandwiches on their own.