Sunday, May 20, 2012

Va Va Voom !!!.....Vanilla Macaroons!!!

I was very tempted to give these macaroons a touch of loveliness from the garden but I have been told , by a qualified aromatherapist friend of mine, that I should be careful with such things as not all flowers are advised to be used on edible goods. In fact .........some can be quite dangerous............Eek!!! So, I will go forth with a little more care and endeavor not to poison my fellow followers...

Thinking back, it was possible I could have wiped out an entire population of guests over ten years back when I got married. The hotel did a beautiful display of fuchsia coloured rhododendron flowers on our wedding cake , it looked fabulous and continues to be one of my most favoured memories from the day, apart from the gentleman in question of course;)

I hope you like these macaroons...You could decorate with some lavender petals.

They make a gorgeous display ..........I think they look Va Va you ?!!

Makes 16

75g ground almonds
115g icing sugar
2 large egg whites
50g caster sugar
1/2 tsp vanilla extract


55g unsalted butter
1/2 tsp vanilla extract
115g icing sugar

The ground almonds are best processed with the icing sugar to create a super fine dry mixture that is easy to fold into the meringue.

These give the macaroons a slightly chewy texture and nutty flavour.

Place the egg whites in a large bowl and whisk until holding soft peaks. Gradually, whisk in the caster sugar to make a firm, glossy meringue. Whisk in the vanilla extract. At this point, you can add your food colouring.

Using a spatula, fold the dry ingredients into the meringue.

Pour the mixture into a piping bag fitted with a 1 inch nozzle. Pipe around 32 small rounds onto the prepared baking sheets. Tap the baking sheets firmly onto a work surface to remove air bubbles. Leave at room temperature for 30 mins. Preheat oven to 16 degrees celcius.

Bake in the preheated oven for 10 - 15 mins. Cool for 10 mins then carefully peel the macaroons off the baking paper. Leave to cool completely.

To make the filling, beat the butter and vanilla extract in a bowl until pale and fluffy. Gradually, beat in the icing sugar until smooth and creamy and use to sandwich pairs of macaroons together....

Et Voila !!


Deirdre said...

Hey! Love your blog, saw it on IFBA. I set up mine last year, it's a baking blog too. Please do follow back!

Patricia's Patisserie said...

Thank you so much Deirdre!!
Ditto, your blog is fantastic....very kitsch, I love it!! Have just followed so look forward to learning more about your daily baking endeavours :)

Deirdre said...

I'm macaroon researching... Can't let them beat me!!