100g egg whites
125g almond meal
125g icing sugar
2 tablespoons chopped walnuts
food colouring, optional
For the syrup:
150g sugar and 50ml water
Process the almond meal and icing sugar together.
In a mixer, whip half the egg whites to soft peaks.
Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C on a sugar thermometer.
Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they are thick and shiny and are completely cooled (about 10 minutes).
At the final stage of whipping the meringue, add the food colouring.
Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.
Pipe macaroons on lined baking sheets.
Sprinkle with chopped walnuts.
Let your macaroons sit at room temperature for 30-60 minutes.
Bake at 140C for 15-18 minutes.
Fill with ganache or filling of your choice.
Refrigerate to set.
2 egg whites @ room temperature
1/2 cup sugar
125g unsalted butter @ room temperature
1 teaspoon each of cinnamon and cloves
2 tablespoons honey, to taste
In a bowl over simmering water, whisk the eggs whites and sugar.
Cook until the sugar has dissolved and the temperature reaches to 70C.
Transfer the bowl to a stand mixer and on a medium speed, beat until you reach firm peaks, about 5 minutes.
Slow the speed and add in the room temperature butter one piece at a time.
If the mixture appears to curdle, keep beating on medium speed until smooth again.
Add in the spices and honey.
Makes 2 cups.
Makes 40-50 shells, and 20-25 finished macaroons.