French Macarons

Ingredients

  • 1 ½ cup powdered sugar
  • ½ cup pistachios
  • ½ cup almondsss
  • ¼ cup egg whites
  • 1/5 cup granulated sugar
  • ½ cup condensed milk (half can)
  • 1 tsp unsalted butter
  • 1tsp vanilla extract
  • 2 tbsp heavy cream

Directions

  • Preheat oven to 280ºF (140ºC). Line baking sheet with parchment paper and set aside
  • Blend the powdered sugar, pistachios, and almonds in a food processor until the nuts are finely ground and the mixture is nicely blended.
  • Place the mixture in a bowl. Whisk egg whites and granulated sugar in a separate bowl until mixture forms soft peaks. Add nut mixture to egg mixture and gently fold together until smooth. Transfer to pastry bag.
  • Squeeze small balls of the mixture onto the baking sheet, leaving enough space between each ball to allow the Macaron mixture to spread.
  • Place in oven and bake for 15 minutes. Remove from oven to cool on wire rack.
  • Mix together condensed milk, unsalted butter, and extract in a pan over a medium heat. Add heavy cream and stir until mixture thickens, then remove from heat and cool completely.
  • Divide Macarons into pairs and spread approx. 1 tsp of filling onto the flat side of one of each pair, then press the pair together gently.

 

Chocolate  Macarons

Ingredients

  • 1 cup powdered sugar
  • 1 tbsp cocoa powder
  • 1 cup ground almonds
  • Whites of 2 medium eggs
  • Chocolate spread
  • Colored sprinkles (for decoration)

Directions

  • Preheat oven to 380ºF (190ºC). Line baking sheet with parchment paper and set aside.
  • In a large bowl, mix the powdered sugar, cocoa powder, and ground almonds together. Whisk egg whites until soft peaks form, then fold into dry ingredients. Transfer mixture to pastry bag.
  • Squeeze small balls of the mixture onto the baking sheet, leaving enough space between each Maracon. Place in oven and bake for 10 minutes.
  • Remove from oven to cool on wire rack. Divide Macarons into pairs and spread approx. 1 tsp of chocolate spread onto the flat side of one of each pair, then press the pair together gently.
  • Decorate with colored sprinkles.

 

Strawberry Marcarons

Ingredients

  • ½ ground almonds
  • 1 cup powdered sugar
  • Whites of 2 large eggs
  • 1 tbsp caster sugar
  • Pink food coloring
  • 3 tbsp strawberry jam
  • Colored sprinkles (for decoration)

Directions

  • Preheat oven to 390ºF (200ºC). Line baking sheet with parchment paper and set aside.
  • Sift ground almonds and powdered sugar together into a large bowl. Put egg whites into another bowl and whisk until soft peaks form. Add caster sugar and beat together until smooth and glossy.
  • Fold almond mixture into egg mixture, add a few drops of pink food coloring and mix until just combined and evenly colored. Transfer mixture to pastry bag.
  • Squeeze small balls of the mixture onto the baking sheet, leaving a little space between each. Set aside for 10 minutes to dry – this is important as it gives the Macaroons the correct texture. Place in oven and bake for 10 minutes.
  • Remove from oven to cool on wire rack. Spread 2 tsp strawberry jam onto the flat sides of half the Macarons, then top each with one of the remaining Macaroons and press together gently.
  • Decorate with colored sprinkles.

 

Coconut Macarons

Ingredients

  • 1 1/3 cup flaked coconut
  • 1/3 cup sugar
  • 2 tbsp all-purpose flour
  • Pinch of salt
  • 2 egg whites
  • ½ tsp vanilla extract
  • 1 cup melted chocolate

Directions

  • Preheat oven to 325ºF (160ºC). Line baking sheet with parchment paper and set aside.
  • In a large bowl, mix coconut, sugar, flour, and salt. In another bowl, whisk egg whites and vanilla extract, then combine with dry ingredients and mix well.
  • Place small balls of mixture on the baking sheet, spaced several inches apart. Place in oven and bake for about 20 minutes or until golden brown.
  • Remove Macarons from oven and leave to cool on wire rack. Drizzle with melted chocolate or eat them plain – they’re delicious either way !

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