Super Easy Macaroons – Picture Book Recipe

Macaroons Madness

Egg white, Icing Sugar, Almond Flour, Food Colouring

Granulated Sugar, Food Jam, Nutella, Table Salt

Blender, Cup, Piping Bag & Tip, Measurement Spoons, Spatula, Stick

Hand Mixer, Measurement Cup

Mixing Bowl, Strainer, Cooling Rack, Baking Sheet, Parchment Paper, Oven Mat

Measure 1 Cup Icing Sugar

Sift Icing Sugar

Blend in Almond Flour with Icing Sugar for sifting

After sifting, put into blender to grind further

Measure Egg White into mixing bowl

Add pinch of Salt

Start whisking egg white and salt until bubbles

Add sugar in 3 batches until peaks form

Add your favourite food colouring

Whisk for 1-2 minutes until colour is even

Fold in almond flour-sugar mixture with light strokes – 15 to 20 times

Fold until ribbon-like consistency

Ready to put into piping bag

Pipe the batter into small equal circles

Lift tray about 1/2 foot height and drop tray onto table to remove air bubbles from the batter. Repeat a few times. Then let it rest until skin becomes nonsticky (not too dry)

Preheat oven to 300’F

Put tray in Oven for 15 mins. Turn off oven. Rest for 2 mins.

Can put a wooden spatula to prevent overheating if necessary

This is the ideal form after baking. No holes.

Add flavours of your choice.

Feel free to decorate with other chocolates

Can decorate with food gels and other embellishments on the macaroon.