Ingredients
Macaroons:
225g Chelsea Icing Sugar, sifted
130g ground almonds
3 egg whites
Pinch of salt
60g Chelsea Caster Sugar
2 tsp coffee essence
Vanilla Cream Filling:
85g softened butter
175g Chelsea Icing Sugar
½ tsp vanilla essence
Method
Measure out all ingredients before you begin & line 2 baking trays with baking paper.
Sift icing sugar and ground almonds together three times, pushing the larger bits of almond meal through the sieve with the back of a spoon. If they are particularly large process the whole mixture in a food processor until fine, before sifting.
In a large bowl using electric beaters, beat egg whites with salt to soft peak stage. With the beaters running, add the caster sugar one teaspoon at a time until the mixture is stiff and glossy. Beat in coffee essence.
Using a large metal spoon fold in the almond and icing sugar mix until the mixture is smooth and glossy.
Spoon the mixture into a piping bag with a 2.5mm plain piping nozzle. Pipe 4cm round mounds onto prepared trays. Use a clean finger dipped in water to press down any little waves left on the tops.
Lift the trays a few centimetres off the bench top and carefully drop a couple of times to remove air bubbles. Preheat the oven to 120°C.
Leave for 25 minutes at room temperature to form the skin - this ensures they have a smooth top. Meanwhile beat together filling ingredients until light and fluffy, set aside.
Bake macaroons for 20 minutes until they move a little on the tray when gently pushed with a finger. Allow to cool on the tray for a few minutes before moving to a cooling rack.
When cool, pipe a round of filling onto half of the macaroons and sandwich together. These macaroons will keep in an airtight container in the fridge for 3-4 days.
Products Used in this recipe
Overall rating
Recipe Rating: 3
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