baked goods, RECIPES

Macaroon time.

April 10, 2013

macaroons-2

There is a lovely little local blog called Whisking It that is run by a lady named Lexi. She bakes and cooks all sorts of things and what I like about her site is she rates the recipes out of 10 so you know what you are getting yourself into. Her blog is just starting out but I think it’s very very sweet. Lexi if you need a guinea pig mouth to feed all your stuff into, i’m your pig.

I have never made macaroons before, but I checked them on Lexis blog and I think I’m going to give them a try. I will let you know how they come out, hopefully they will look something like hers below. 

macaroons-5

macaroons-3

macaroons

macaroons-4

macaroons-6

Ingredients:

3 egg whites

6 tablespoons superfine (castor) sugar

1 cup finely ground almonds

1 1/2 teaspoons finely ground almonds

1 1/3 cups confectioners’ sugar

Directions:

Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.

Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners’ sugar into the egg white mixture. Gently fold the almond meal and confectioners’ sugar into the egg whites, retaining as much air as possible.

Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.

Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.

Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.

Fillings:

Beat 150 gr cream cheese with 50 gr butter and vanilla essence and 1.5 cup of icing sugar

Vanilla (Blue) macaroon: Added vanilla essence to the cream cheese mix and iced the blue macaroons.

Strawberry (pink) macaroon: Added pink food colouring to the vanilla/cream cheese mix then iced the pink macaroons. I also added a bit of strawberry jam to the macaroon after the cream cheese icing for more flavour.

White (chocolate) macaroon: Added a cup of cocoa to the remaning pink cream cheese mix and iced the white macaroons.

Here are some other recipes of hers I want to try:

 

Pink-Lemonade-Cupcakes

Pink-Lemonade-Cupcakes-5

blueberry-cake

Chicken-Leek-Mushrom-Pie

BEE-STING-CUPCAKES

homemade-bread

Chocolate-Pistachio-Biscotti

Sweet-potato-chickpea-burgers

cheesecake

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  • Mary-anne April 10, 2013 at 11:23 pm

    Those pink cupcakes look amazing, I will also be a guinea pig if you need 🙂

  • blackhuff April 11, 2013 at 11:17 am

    All these things look so delicious. I too would not mind making macaroons. Apparently the “in” thing these days.