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By Macaroon By Alison Seagrave

Makes 20
225g icing sugar
120g ground almonds
105g egg white
Pinch salt
1tbsp caster sugar
Powder colour as required
Sieve ground almonds and icing sugar into a large bowl
Whip the egg whites and salt until soft peaks, add caster sugar and any colour and whip until stiff peaked meringue
Fold the sieved mixture into the meringue by hand and beat well with a stiff spoon
Pipe 40 bulbs around 10p size using a piping bag with a nozzle onto a flat tray with a non stick mat
Bang the tray on the table twice to remove air bubbles
Leave to rest for minimum of 1 hour until a dry skin is formed
Bake at 150c for 20 minutes
Allow to cool before sticking together with your chosen filling
Store in the fridge for 1 week or freeze for up to 3 months

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