There’s the huge health craze hitting our Instagram feeds, facebooks and Pinterest’s at the moment and I honestly did try it for a while. After a time I decided I couldn’t be bothered living a life where I wasn’t happy and missed cake so I went back to baking!
I’m pretty well known for my yummy cakes, treats can sweets, cookies and biscuits (yes there is a difference) as they’re always super duper and turn out well (HA).
I joke, they don’t always turn out well and I decided to share my most recent baking disaster with you all, something I tend to hide from my friends and family and eat in the corner crying into my sunken cake or flat muffins!
Another well known fact about me is I’m obsessed with macaroons, more so than anything else. I recently told Jon I’d go on the Cambridge diet but swap the smoothies to flavoured macaroons and have three a day… needless to say, I gave up moments after mentioning it.
So below is a recipe for some wonderful macaroons that I’d love you all to try! They’re deliciously unhealthy, but I advise flavouring them with pistachio / lemon or orange to make yourself feel healthier and better about life (HA).
Recipe for Macaroons
125g of ground almonds
125g of icing sugar
egg whites (about 3 eggs)
110g of caster sugar (golden)
2 tbsp water
Colouring if you like rainbows
For the middle…
Either buttercream or whipped cream!
Cry into your mixer before you start just so you get used to the possibility of failure! These little buggers really weren’t easy!
- Heat the oven to around 165/170degrees C.
- Line your baking trays with baking paper and draw little circles around 2inches in diameter.
- Mix the icing sugar ground almonds and 3/4s of egg whites into a bowl and mix to a paste.
- Put the water and sugar into a pan and heat till it goes syrupy, around 115 degrees on a thermometer!
- Whisk the rest of the egg white into a bowl until its forming soft peaks and pour in the sugary stuff and whisk until it’s shiny! (Add colour / flavour here)
- Tip the above into the almondy icing mixture and stir gently until its back to being stiff and shiny.
- Put it into a piping bag, pipe the circles you drew earlier! It should be a bit stiff here leaving a little peak on the top of the macaroon…
- Give the tray a tap twice on the counter and leave for 30 minutes to rest and form a skin (ew I know).
- Bake for 12/15 minutes.
- Remove from oven leave them to cool completely on the paper!
- Remove with care and then put together with the cream or buttercream
- Don’t share!
Easy eh? No… here are my disaster photos from my recent attempt! Please be aware this was my first attempt. The above is a new recipe I haven’t tried yet which I’m certain will be fantastic as I stole ideas from Lorraine Pascale!