- Prep Time : 1 hour minutes
- Cook Time : 15-30 minutes
- Yield : 10-18
- Sugar and Crumbs Natural Flavoured Icing Sugar of your choice - 155g (5 1/2 oz)
- Ground Almonds - 100g (3 1/2 oz)
- Free-Range Egg Whites (prepare egg whites 24 hours before keep in container with loose cling film at cool-normal room temperature) - 2 Medium Egg Whites
- Salt - Small Pinch
- For the filling
- Unsalted Butter, softened - 150g (5 1/2 oz)
- Sugar and Crumbs Natural Flavoured Icing Sugar of your choice - 75g (2 1/2 oz)
- Add Colour - Optional
Preheat the oven to 140 degrees for a fan oven.
Sieve the 100g of Sugar and Crumbs Natural Flavoured icing sugar of your choice, followed by the 100g ground almonds, into a large mixing bowl and carefully mix together.
In a separate bowl whisk the 2 egg whites and pinch of salt until you can cut with a knife. Add 55g of Sugar and Crumbs flavoured icing sugar of your choice, a little at a time and continue to whisk until the whites are very thick and glossy, ideally, you should be able to hold the bowl upside down without the whites falling out. Fold in the icing sugar and almond mix. The mixture will lose some air and become quite loose, don’t worry, keep folding until mixed like a smooth porridge.
Using a piping bag with a 1cm/1/3″ nozzle, fill with the macaron mixture. Place the silicon mat or paper template onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes or more if you have the time, I know some people who leave them for a couple of hours or more – the surface of the macaron will become smooth and shiny
Bake the macarons in the preheated oven for 8-10 minutes minutes. The macarons are cooked when they feel firm and are slightly risen.
Slide the mat or greaseproof paper onto a wire cooling rack and leave to cool completely Do not be tempted to remove the macarons from the mat until they are cold or you will break them.
Make the Filling
Beat the softened butter until it is fluffy, then gradually beat in 75g Sugar and Crumbs Natural Flavoured icing sugar.
Place approx 1/2 a tsp of the filling to the flat side of one macaron and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macarons.
The macarons can be eaten immediately but will benefit from being refrigerated for 24 hours.