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Mix together icing sugar and almond meal and blend in a food processor for 30 seconds.
Pass the mix through a sieve.
In a saucepan, put the water and caster sugar together and melt to 118C. At this point, you can add a few drops of colouring of your choice.
At the same time, place 2 egg whites in a mixer. When the sugar reaches 110C, start beating the egg whites.
When the sugar reaches 118C, pour it in with the egg whites.
Keep beating the egg white with the sugar until the mixture cools down enough so you can touch without burning yourself.
Mix the remaining egg whites with the almond meal and the icing sugar, until you obtain a smooth dough.
When the meringue is ready, pour 1/4 of this mix into the almond meal dough until smooth.
Add all the remaining ingredients, and mix together until you get a shiny and a slightly runny consistency.
Pipe the mixture on a silicone or baking paper, 3cm diameter ball.
Rest for 20-25 mins at room temperature.
Cook at 150C for 12 mins.
Once cooled, fill the macaroons with the filling of your choice. (ie. jam, chocolate ganache, buttercream...)
Recipe courtesy of Melbourne Macaron.
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