Macaroons

Ingredients

• 400g Icing Sugar
• 200g Almond meal
• 240g Egg whites (6-7 eggs) at room temperature
• 80g Caster Sugar
• Pinch of Salt
• Colour (optional)

Note: For chocolate macaroons, replace 20g icing sugar with 20g cocoa powder

Directions

1. Whisk the Egg whites with the salt until double in size
2. Slowly add the caster sugar and whisk till firm peaks
3. Colour can be added at this stage
4. Poorly Beaten or Broken Meringue fix: use salt to stabilise meringue while beating.
5. Fold by hand the almond and icing sugar mix into the meringue in 2 steps. 
6. More egg white can be added to make a softer mix if required
7. Using a medium plain nozzle pipe bulbs onto baking paper 3-4 cm round
8. Leave for 30min on the bench to form a skin. It should have a dull matte finish. 
9. Bake at 160º for 15min
10. They will be cooked when they come off the paper easily

Fillings:

OPTION 1: Ganache

Ganache Ingredients

• 150g Chocolate
• 75g Cream

Ganache Directions

1. Bring the cream to the boil
2. Remove from the heat and stir in the chocolate buttons
3. Allow to cool to spreadable consistency
4. Fill the macaroons with the Ganache

OPTION 2: Vanilla Buttercream

Vanilla Buttercream Ingredients

• 1/3 cup butter, room temperature
• 1/2 vanilla bean (or 1 1/2 tsp vanilla extract)
• 1 tbsp milk
• 1 1/2 – 2 cups confectioners’ sugar

Vanilla Buttercream Directions

1. In a medium bowl, beat the butter until soft. 
2. Add vanilla extract, milk and confectioners’ sugar. 
3. Beat until frosting is light and creamy. If it is too thick, add a small amount of milk to thin it out.
4. The filling should be easy to pipe and slightly softer than you would use to frost a cake.

OPTION 3: Lemon Curd

Lemon Curd Ingredients

• 200 grams (approx. 7 ounces) powdered sugar
• 100 grams (approx. 3 1/2 ounces) unsalted butter
• 4 organic unwaxed lemons, zest, and juice
• 3 free-range eggs, plus one yolk
• 1 teaspoon vanilla extract

Lemon Curd Directions

1. Put the sugar, butter, vanilla extract, and lemon zest and juice into a heatproof bowl. Put the bowl over a gently simmering pot of water.
2. Stir the mixture well until the butter is melted.
3. Stir the lightly whisked eggs and yolk into the lemon mixture and whisk until well combined.
4. Cook for 10-12mins until the mix is thickened, stirring occasionally.
5. When the mixture coats the back of the spoon it is ready.
6. Remove from heat and cool.
7. Once cooled, use it as a delicious filling for your macarons.
8. If you find it isn't thick enough, use some cornstarch to thicken.