Raspberry Macarons

These were far easier than I imagined they’d be! I tore this recipe out of a Foodtown magazine well over a year ago but put it in the too hard basket until now.

70g packet of ground almonds
1 cup icing sugar
2 egg whites (room temperature)
2 tablespoons sugar
a few drops of food colouring/flavouring (I used raspberry)

1. Line a baking tray with non stick paper.
2. Place the ground almonds and icing sugar in a food processor and pulse until it forms a mixture.
3. Beat the egg whites until they are frothy, add the sugar gradually and continue to beat until the mixture is glossy (2-3 minutes).  Add your colouring/flavour at this stage.
4. Using a spatula, gently fold the almond mixture into the egg mixture.  Fold until the mixture folds back on itself, it is important not to over fold.
5.Place mixture in a piping bag with a 2cm opening.  Pipe onto the lined tray a disc 3cm in diameter.  You should get 12 single macarons each tray.
*TIP: To stop the baking paper moving place a small dot of the macaroon mixture in each corner of you tray – the paper will stick to it.  For best results at this point you should leave your macaroons on the bench for 30 minutes to form a ‘skin’ - this will also allow your oven to pre-heat.


6. Place macarons in the oven for 18-20 minutes at 140˚C.  Once they are removed from the oven, leave them on the trays to cool.
7. Make the following ganache and use to sandwich the macaroons together.

75grams of white chocolate, roughly chopped
3 tablespoons each: cream, icing sugar

Place the chocolate and cream in a glass jug or bowl and place in the microwave on medium for 1-2 minutes.  Whisk gently to combine.  Stir in the icing sugar and leave until thickened.  Once thickened, place mixture into a piping bag or spoon on to the centre of half the macarons and sandwich with the other.  You want the ganache to spread but not come out the sides so be careful.

Enjoy these delicious wee treats!