French macaroons
By Shreya Seshan, The British International School Budapest
Ingredients
Method
• 2 cups powdered sugar
• ¼ cup of regular sugar
• Almond flour
• Salt
• Food colouring
• 3 egg whites
1.
Take your powdered sugar and
sieve into a big mixing bowl. A tip
is not to do all of the sugar at the
same time – please make sure
that you don’t get any big lumps
or your cookies won’t be smooth.
6.
Now slowly mix the almond flour
and powdered sugar mixture into
the coloured meringue. Add it
slowly, about 1/3 cup at a time,
folding it in gently. The mixture
should be thick, but still move.
2. sift the almond flour too.
No
7.
Take a frosting bag and put a
little circle tip on the end. Scoop
the batter into the bag and
evenly pipe your cookies onto a
baking tray. Leave about an inch
of space between them. Tap the
baking tray on the table so all the
air bubbles come out.
tip...
A little with the eggs
st
tes ju
the
Do 4 minu
the sugar in re
slowly add
ixtu
and
until the m
r 4 minutes,
othe
and white.
looks fluffy
I chose this recipe
because it’s one of my most
favourite recipes in the world
and is one of my family
favourites. It’s also really fun
to make!
3.
Lightly whisk the flour and
sugar together until it’s properly
combined and set this aside.
4.
Take your egg whites and put
them into another big mixing
bowl. Measure out ¼ cup of
sugar and gradually add it to the
egg, blending it with a beater on
medium speed. Beat the mixture
for 8 minutes in total.
5.
Add a pinch of salt and your
food colouring. When macaroons
bake they go lighter, so you need
to add more than you would
usually. Mix on medium speed.
8. them sit for about 30 minutes
Let
and preheat the oven to 150ºC.
9. the macaroons on the top
Put
rack and bake them for 20
minutes.
10. ake your macaroons out of the
T
oven and fill them with any filling
– I recommend raspberry jam. I
hope you guys enjoyed reading!
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