Macaroon recipes
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Coconut Macaroons
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Jo Pratt's Pistachio and Raspberry Macaroons
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Philippe Andrieu's Laduree Mini-macaroons
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Recent recipes
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Ingredients
- 160g Coconut
- 100g Sugar
- 1tspn Vanilla Esssence
- Optional Chocolate
- 2 Egg whites
Method
- Mix the eggs whites and sugar together then add the coconut. Mix well and make into balls. Place on greaseproof paper and bake at 200oC for 12-15 minutes
Ingredients
- 100g shelled, unsalted pistachios
- 175g icing sugar
- 2 egg whites
- green food colouring (optional)
- oil for brushing
- 4tbsp good quality raspberry jam
- 2tbsp clotted cream
Method
- Preheat the oven to 170°C/gas 3. Place all but about 15g of the pistachios in a food processor, sift in half the icing sugar and blitz to fine crumbs. Chop the rest of the pistachios fairly finely and put to one side.
- Whisk the egg whites in a mixing bowl until they form stiff peaks. Sieve in the remaining icing sugar and continue to whisk for about a minute, until the meringue becomes glossy. Using a metal spoon, fold the pistachio and icing sugar mix into the meringue with a few drops of the food colouring, if using.
- Line two baking trays with non-stick parchment paper and lightly brush with oil. Spoon the meringue mixture into a piping bag with a 1cm nozzle and pipe 24 blobs, about 4cm in diameter, on to the trays, leaving a small space between each blob.
- Sprinkle the chopped pistachios on to half the meringues. Leave to stand for about 10 minutes to allow a ‘skin’ to form on top and prevent them from spreading too much. Place in the oven and cook for 15 minutes, until the meringues are firm but not coloured.
- Remove from the oven and leave to cool. When cold, sandwich the macaroons in pairs by spreading a little raspberry jam on the base of the one with pistachio sprinkles, and clotted cream on the other and pressing together.
Jo Pratt has contributed to these popular cooking recipes:
Ingredients
- 480g icing sugar
- 280g ground almonds
- 7 egg whites
- A few drops of flavoured food colouring, such as strawberry
Method
- 1. Preheat the oven to 180C.
- 2. Mix the icing sugar and ground almonds in a food processor until you have a fine powder. Sift to remove any lumps.
- 3. Beat the egg whites, adding the food colouring as you go. Quickly and carefully add the almond-sugar mixture.
- 4. With a wooden spoon, mix from the centre of the bowl outwards, turning the container as you go. You want to achieve a smooth, lightly coloured mixture.
- 5. Using a piping bag with a centimetre-wide nozzle, pipe three centimetre-wide macaroons onto a baking tray lined with greaseproof paper.
- 6. Cook for eight to nine minutes, leaving the door of the oven slightly ajar.
- 7. Remove the macaroons from the oven. Pour a little water between the baking tray and the greaseproof paper - this makes the macaroons easier to lift off when they have cooled.
- 8. Sandwich the macaroons using marmalade, raspberry jam or whipped cream to serve.
- 9. Once you've mastered the basic recipe, experiment with different colours and flavours. Ladurée favourites include pistachio, raspberry and salt caramel
3 Comments
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Add commentlouiselunches Thu Oct 20 2011 • Reply
Whenever you like, it's not essential. Probably add it to the egg whites :)
Ember Thu Oct 20 2011 • Reply
When do you add the vanilla essence?
andrea.boote Tue Jun 7 2011 • Reply
Gorgeous!!!!!!