Odds and Sods

Macaroons
1. 

Use food colouring pastes and not the liquid colourings !

150g icing sugar
75g ground almonds
2 large egg whites
35g golden caster sugar
food colouring paste

Heat the oven to 150C and line two solid baking sheets with non-stick baking parchment. Sift the icing sugar and almonds into a bowl. Put the egg whites in the bowl, add a pinch of salt and whisk until the egg whites form soft peaks. Add the caster sugar a teaspoon at a time, whisking well after each addition. Continue whisking until the mixture is stiff and glossy. Carefully fold in the almond and icing sugar mix. Add the food colouring paste - use the point of a wooden skewer and mix well to colour evenly.

Fit a piping bag with a lcm plain nozzle and pipe 5cm discs onto the baking parchment. Dampen the tip of your finger and gently flatten the top of any macaroons that are peaky, then give the tray a sharp tap on the work surface to knock out air bubbles.

Set aside for 30 minutes to allow the mixture to settle, then bake on the lower shelf of the oven for 9-10 minutes. Remove from the oven and leave to cool on the tray.

Once completely cold, sandwich the macaroons together with jam, cream, buttercream or ganache and serve.

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