Score some brownie points this Mother's Day by giving a handmade gift of these delicious macarons. Even better in a hand-made box. Just don't eat them all yourself!
100g icing sugar
100g ground Almonds
2 medium eggs
55g caster sugar
Optional food colouring
For the Filling
150g unsalted butter, softened
75g icing sugar
Preheat the oven to 140°C/ 300°F no fan.
Sieve the icing sugar and ground almonds into a large mixing bowl.
Using an electric whisk, slowly whisk the egg whites until they form soft peaks.
Add the caster sugar, a little at a time and continue to whisk until the whites are very thick and glossy. Gently stir in the icing sugar and almond mix. For a coloured macaron, fold in some food colouring.
Using a piping bag with a 1cm round nozzle, fill with the macaron mixture. Pipe 5cm circles onto a baking try.
Gently tap the baking sheet a few times to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes - the surface of the macaron will become smooth and shiny.
Bake the macarons in the preheated for 10-15 minutes. Remove form the oven, set aside and allow to cool.
To make the Filling:
Beat the softened butter until it is fluffy, then gradually beat in the icing sugar. At this point you can beat in any flavourings you may choose. Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.
Recipe and styling by: Claire Morgan
Photographs by: Emily Brittain