Macaroons are one of my favourite treats. They are so light and moreish. I just can’t get enough of them. Jane Curran, the Editor of Feel Good Food magazine has given us this fantastic recipe, which I have to say is a fail safe. I’ve made them loads of times. I met a macaroon expert at a press launch a few years ago and he said you should always drop the baking tray flat on the work surface before you put it in the oven as it makes any air inside the macaroons pop and keeps them light and fluffy.
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Easy Bake Almond Macaroons recipe
[Recipe from Jane Curran, editor of Feel Good Food magazine, and picture by Charlotte Tolhurst]
A small, perfectly sized treat – skip dessert and serve with a good espresso.
Preparation time: 25 minutes
Cooking time: 15 minutes
Makes around 36
3 large free-range egg whites
3 drops almond essence
150g (5oz) ground almonds
150g (5oz) golden caster sugar
18 blanched almonds, halved lengthways
Golden caster sugar, to sprinkle
You will need:
Disposable piping bag fitted with
A 1cm (½in) plain nozzle
3 baking sheets, lined with
Dr Oetker Edible Wafer Paper
1 Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Place 2 egg whites in a large, grease-free bowl with the almond essence and beat until very stiff. Mix the ground almonds and sugar together and gradually add to the beaten egg whites a couple of tablespoons at a time, beating well after each addition. You should end up with a stiff but pipeable paste. If the mixture is runny, add another spoonful of ground almonds.
2 Pipe 12 small rounds (the size of a 2p coin) on to each baking sheet, spaced well apart. Place a halved almond in the centre of each macaroon. Lightly beat the third egg white and brush each macaroon lightly and sprinkle with a little caster sugar. Bake for 12 to 15 minutes, swapping the order of the baking sheets in the oven halfway through cooking, until the macaroons are blonde in colour.
3 Cool on the baking trays until firm. When completely cold, tear away as much paper as possible and serve. The macaroons will keep for 3 days in an airtight container.
Per macaroon: 55 calories, 3g fat (0.2g saturated), 5g carbohydrate
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Emma Morton Turner, Guest Editor
View all posts by Emma Morton Turner, Guest Editor