Mini macaroons
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Warning: these oh-so-cute mini macaroons are very, very moreish. They're great for kids' parties, too
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Makes: 34
Ingredients
Practice makes perfect! Macaroons are more difficult to make than they look, so bake some plain ones first before experimenting with colours.
- 150g (5½ oz) ground almonds250g (9oz) sifted icing sugarSeeds of 2 split vanilla pods
- 2 large egg whites
For the colouring:
- (optional)
- Red, green and yellow food colour
For the butter cream:
- 140g (5oz) butter, softened
- 280g (10oz) icing sugar, sifted
- 1-2tbsp milk
- 2 drops vanilla extract
Method
- Preheat the oven to 150°C (300°F, gas mark 2). Line several baking trays with baking paper.
- Put the almonds, icing sugar and vanilla into a bowl. Whisk the egg whites until firm and fold in. If adding colour, divide the mix into three and add 1-2 drops food colour to each.
- Spoon the mixture into a piping bag and pipe little mounds about 2.5cm/1in in diameter on to the trays, spaced well apart. Leave to stand for a couple of minutes until the tops dry, then bake in the oven for 20-25 mins. Leave to cool on a wire rack.
- Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar with 1tbsp milk and the vanilla extract. Beat until creamy. Add extra icing sugar to thicken or a little extra milk to make runnier, if needed.
- Sandwich the macaroons together with a little vanilla butter cream.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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nelly s. bernardez, posted 2 months ago
thank you for your wonderful & healthy fan cocies is good & enjoying my little one keep up the good work & more recipies come!!! God Bless & More Power....
