| 140g |
Finely Ground Almonds (sifted) |
| 150g |
Icing Sugar |
| 110g |
Egg Whites (about 3 egg whites) |
| A Pinch of Cream of Tartar |
| A Few Drops of Vanilla Essence |
|
| For the Lemon Buttercream Filling |
| 75g |
SCS Unsalted Butter
(at room temperature) |
| 125g |
Icing Sugar |
| 2 tbsps |
Lemon Juice |
| 1 tbsp |
Lemon Zest |
| 1 tsp |
Vanilla Essence |
| For the Raspberry Buttercream Filling |
| 75g |
SCS Unsalted Butter
(at room temperature) |
| 125g |
Icing Sugar |
| 4 tbsps |
Raspberry Purée |
| 1 tsp |
Vanilla Essence |
|
|
| 1. |
Preheat oven to 180°C. |
| 2. |
Sift almonds and icing sugar together and remove the bigger pieces of almonds. |
| 3. |
In a pastry mixer, beat egg whites, sugar and cream of tartar until stiff peaks forms. Add vanilla
essence to the meringue and fold in the almond icing sugar mixture. Mix until a thick paste forms. |
| 4. |
Fit a piping bag with a round tip (about 1cm). Fill half of the bag with the meringue mixture. On a silicon baking sheet line tray, pipe the meringue in small batches, about 1.5cm wide with double the amount of spacing between each portion. Tap the baking tray a few times on the work top and leave meringue to dry out for 45mins at room temperature. |
| 5. |
When a crust forms on the meringue, bake in oven for 10-12 mins until macaroons have risen and spread slightly. Cool macaroons completely before removing from tray. |
| 6. |
Beat butter with icing sugar in a pastry mixer until light and fluffy. Add lemon juice, lemon zest and vanilla extract. |
| 7. |
Repeat step 6 for Raspberry Buttercream fillings adding the raspberry purée instead of the lemon juice and zest. |
| 8. |
Mix well and fill half of a piping bag with a round tip. Repeat until all macaroons are used up and chill the macaroons overnight for a better flavour. |
|
