mmmmm... Macaroons!

mmmmmm... Macaroons... YUM... Its Macaroon Monday ;)

 

Apart from my love for eating and devouring macarons, I also love talking about macarons.


The queen of all the cookies and petit fours. To me, macarons is the ultimate dessert experience. They're sure to impress taste-wise and visual-wise.

My Mum has made them quite a few times befores.... but boy are they alot of work!!!!

 

The Bonus Of buying them rather than baking them is the greater selection of flavours (because trust me making one type at home is enough!!)

 

This Time I got my fix from the lovely Decadent Dani . With Flavours like espresso, chocolate, vanilla, strawberry, red velvet and many more... you can bet my sweet tooth was satisfied. Aren’t they just the prettiest cookie?

 

 

P.S - You Can pick up Daniela Dotans amazing macaroons at Macaroon Cafe on Florida Road Durban, Or at the Cape Cape Quarter and Hertiage Market. They are Delicious. One of my Favourite Snacks between campus Lectures!

Here is an Easy Macaroon Recipe.. Just so you can try it out!! Happy Baking ;)

 

Ingredients

1. 175g icing sugar
2. 125g ground almonds
3. 3 large free-range egg whites
4. 75g caster sugar

For the filling

1. 150g butter, softened
2. 75g icing sugar

Method

1. 1. Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.
2. 2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want – see chef's tip. Or divide the meringue among different bowls if you want to make more than one colour.)
3. 3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.
4. 4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.
5. 5. Meanwhile, make the filling/s (unless making chocolate macaroons – see chef's tip). In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavouring or nuts, and colour – see chef's tip.) Use to sandwich pairs of macaroons together.

Nutritional info

Per macaroon: 160kcals, 9.7g fat (4.2g saturated), 1.8g protein, 17.5g carbs, 16.4g sugar, 0.2g salt