Food & Drink Magazine

Vanilla Macaroons - Recipe and Macaroon Mat

By Angela @daisyangel1
Vanilla Macaroons - Recipe and Macaroon Mat
Vanilla Macaroons - Recipe and Macaroon Mat
Macaroons are one of my sisters favorite sweet treats to eat, though I have never been tempted with them, not a huge fan of almonds. My sister kindly borrowed me her Marks and Spencers Delicious Macaroons book along with a special macaroon mat, which proved invaluable. Though a little time consuming they were reasonably easy to make.

I chose to start simple and make vanilla macaroons.


Vanilla Macaroons - Recipe and Macaroon MatEquipment
  • food mixer or whisk
  • scales 
  • spatula or wooden spoon 
  • food processor
  • piping bag 
  • 1cm / 1/2 inch plain nozzle
  • macaroon mat or 2 baking sheets

Vanilla Macaroons - Recipe and Macaroon Mat

Macaroons Mat


Ingredients
75g / 2 3/4oz ground almonds
115g / 4oz icing sugar 
50gr / 1 3/4oz caster sugar 
2 large egg whites
1/2 tsp vanilla extract

Filling

55g / 2oz unsalted butter, softened
1/2 tsp vanilla extract
115g / 4oz icing sugar, sifted

Method

  • Line the baking sheets or grease your macaroon mat
  • In a food processor add the ground almonds and icing sugar, and process or zap for 15 seconds. 
  • Sift the mixture into a bowl
  • In a separate bowl whisk your egg whites, until they hold a soft peak. 
  • Gradually add the caster sugar, the meringue should be firm and glossy.
  • Add in the vanilla extract and whisk
  • Add the ground almonds a third at a time and fold into the mixture, until well combined. You should have a shiny batter which creates a ribbon in the mixture when poured off the spatula/spoon.
  • Pour the mixture into a piping bag fitted with a small nozzle. 
  • Pipe 32 small rounds onto your macaroon mat or lined baking sheets.
  • Tap the sheet onto a work surface, this will help remove any air bubbles.
  • Leave to stand for 30 minutes.
  • Bake in a preheated oven 160 degrees / Gas 3 for 10-15 minutes.
  • Allow to cool for 10 minutes before peeling off and allowing to cool.
The filling and assembly

  • Beat the butter and vanilla extract in a bowl, it should be pale and fluffy. 
  • Beat in the icing sugar gradually, until smooth. 
  • Sandwich two macaroon rounds together with a little of the butter cream.
I loved using the macaroon mat, it gave me 32 even sized macaroon rounds. Providing you have greased the mat they easily slide off and all in one piece.
Vanilla Macaroons - Recipe and Macaroon Mat

I made these macaroons to celebrate my sisters birthday, which fits the brief for the May Treat Petite challenge 'World Baking Day' - Who will you bake for? Hosted by Cakeyboi and The Baking Explorer  who is this months host.
Vanilla Macaroons - Recipe and Macaroon Mat

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