Macaroons

Ingrediants

  • 110g Egg Whites
  • 75g Caster Sugar
  • 125g Ground Almonds
  • 175g Icing Sugar
  • 1 Drop of Orange Food Colouring Gel
  • 1 Jar Audrey Baxter Signature Orange Curd

 

 


Method:

  1. Blitz icing sugar and ground almonds in a food processor until very fine. Sieve to make sure any larger pieces are removed. 

  2. Using an electric whisk, mix the egg whites until stiff then add the caster sugar one tablespoon at a time until fully incorporated.

  3. At this stage add colouring and a large tablespoon of the curd.

  4. Fold the sieved almond mix into the meringue in two stages.

  5. When folding in, it is crucial to get the correct consistency to avoid cracking or bumps. When you leave a trail in the mix with a spoon it should slowly disappear.

  6. Pipe onto a tray lined with grease proof paper to about the diameter of a £1 coin. Band the tray against the table to disperse any trapped air and leave to rest on the tray for 30 minutes to form a skin.

  7. Preheat oven to 160°C and bake in the middle for about 12 minutes or until it sounds hollow when you tap the bottom.

  8. Cool on the tray.

  9. To finish, sandwich with the Orange Curd.

    Alternatively: Fill the macaroons with any of the Audrey Baxter Curds and change the colouring to match accordingly.

Sub Heading

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Pellentesque nec purus eu felis sollicitudin eleifend nec et metus. Duis semper nunc est, non malesuada quam lobortis ac.

Link to Page

Sub Heading

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Pellentesque nec purus eu felis sollicitudin eleifend nec et metus. Duis semper nunc est, non malesuada quam lobortis ac.

Link to Page