Tuesday, December 13, 2011

Christmas Spiced Macaroons

These were my first attempt at macaroons and although by no means perfect, I am pretty happy with how they turned out.  I think my eggs were slightly too small, meaning my mixture was a bit thick so I didn't get a smooth top, despite banging my tray and leaving to rest for an hour before cooking - but they have set beautifully on the outside and are delish and moist in the middle.

This recipe was in the latest Australian Womans Weekly.

1 cup finely ground almond meal
1 1/4 cups icing sugar
3 egg whites, at room temperature (I used size 6, think size 7's would be better)
pinch of salt
1/3 cup caster sugar
2 teaspoons ground cinnamon
1 teaspoon mixed spice

Place 2 sheets of non-stick baking paper (same size as your trays) on the bench and draw 4.5cm diameter circles on them.  Spray the oven trays lightly with non-stick baking spray and place sheets, circle sides down, onto the trays.

Sift the almond meal and icing sugar through a sieve to mix together.  Discard any lumps left in the sieve.

Beat the egg whites and salt with an electric mixer until frothy.  Beat the caster sugar in 1 teaspoon at a time until smoothly combined and thick and glossy.  Carefully mix in the almond mixture and spices, just stirring to combine smoothly. 

Spoon into a piping bag with a 1.5cm plain round nozzle.  Hold the nozzle close to the paper and pipe out to fill the drawn circle.  Once all piped, tap the tray on the bench to level the mixture and flatten.

Stand the trays for at least 45 minutes before cooking (this ensures the nice crust and smooth top of the macaroon - unless its mine, and it still has a peak haha)

During this time preheat the oven to 170 degrees.

Bake for 12 - 15 minutes.  They will puff out slightly but will be firm to touch.  Do not overcook!  Cool on the trays.

Sandwich together with vanilla butter frosting and store in an airtight container for 3 - 5 days.

125 grams butter, softened
1/2 teaspoon vanilla
1 1/4 cups icing sugar

Beat the softened butter, icing sugar and vanilla together until smooth. 


Jagiri said...

Wow these look amazing! I'm really enjoying my Christmas baking this year.

I've made Chocolate Strawberry Santa hats and Candy Cane Biscotti

SliceInTheLifeOfJulie said...

Thank you - they were really yummy. Those Chocolate Strawberry Santa Hats are really cool! I've done a bunch of baking this month, but most of it has been eaten before I've had the chance to blog it!