Macaroons

I made these macaroons for the first time at Easter. The recipe originates from the "delicious" magazine. The magazine suggested that you could also flavour the macaroons, but I chose not to as I prefered the natural almond flavour. Makes 20.

For the Macaroons:-

175g icing sugar

125g ground almonds
3 large free-range egg whites

pinch of salt

75g caster sugar

food colouring(s)

For the Filling:-

150g butter, softened

75g icing sugar

food colouring(s)

1. Preheat the oven to 140'C fan.

2. For the macaroons, whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl.

3. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. At this point stir in your food colouring. If using more than one, separate meringue mixture into individual bowls.

4. Fold in half the almond/icing sugar mixture into the meringue and mix well. Add the remaining half and using a spatula, cut and fold the mixture until it is shiny and has a thick ribbon-like consistency as it falls from the spatula. Spoon into a piping bag(s) fitted with a 1cm plain nozzle.

5. Line 2 baking sheets with baking paper. Pipe small rounds of the mixture, about 3cm across, onto the baking sheets. Give the sheets a sharp tap on the work surface to ensure a good "foot". Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important - you should be able to touch them without any mixture sticking to your finger.

6. Bake for approx. 12-15 minutes. Remove from the oven and cool.

7. Meanwhile make the filling(s). In a bowl beat the butter until light and fluffy, then beat in the icing sugar.

8. Use the mixture to sandwich pairs of macaroons together.