Preparation Time: 20 minutes   /   Cooking Time:  20 minutes   /   Makes 12 macarons
Ingredients
Macaron Shells
- Whites of 3 large eggs
- 50g caster sugar
- 170g icing sugar
- 90g almond meal
- 2 drops gel food colouring
- 1g salt
Buttercream Fililng
- 60g unsalted butter
- 150g icing sugar
- 5-10ml rose water
- 10 unsalted pistachios, crushed
Method
- Preheat your oven to 150°C.
- Place the egg whites in a clean dry bowl.
- Add the salt and whisk until soft peaks have formed.
- Mix 170g of icing sugar and 50g of caster sugar together.
- Slowly add the sugar mix into the egg whites, whisk slowly.
- Once all the sugar has been incorporated add in the food colouring and continue whisking until stiff peaks have formed.
- Add the almond meal to the egg whites and very gently fold the two together with a metal spoon.
- Transfer the macaron mix into a piping bag and pipe circles approximately 3cm in diameter onto a lined baking tray.
- Lightly tap the baking tray on a table top to remove any excess air bubbles.
- Wet a finger with water and smooth the top of each macaron.
- Bake the macarons for 20 minutes.
- While the macarons are baking, whisk together 60g of butter with 150g of icing sugar.
- Add the rose water and pistachio to the creamed butter.
- Remove the macaroons from the oven and allow them to cool.
- Once the macarons have cooled pipe the buttercream onto half of the macaroons (on side that is flat).
- Place a second macaron on top and serve.
Notes
To try and make the macarons as even as possible trace a circular object on to the baking paper and pipe within these circles. Ensure that you leave 3-4cm between each circle so that they do not expand and merge into each other when they are baking. I would also recommend adding a little rose water at a time and tasting it as you go. I like quite a strong flavour however you may not.