Hartford House Almond Macaroons Recipe
- 200 grams Icing Sugar
- 120 grams Ground Almonds
- 3 Egg whites
- 50 grams Castor Sugar
- Begin by blending your Icing sugar and almonds together a couple brief ‘blitzes’ till fine and then proceed by sieving, this is probably the most vital part of the process to have a fine, light powder to fold into your egg whites.
- Whisk your egg whites till stiff and high and slowly incorporate your castor sugar till a shiny meringue forms.
- At this point you may add a couple drops of your food colouring or flavouring essence to the meringue.
- By this point you should have a baking tray with a Silicon mat on it and a piping bag ready to go.
- Folding, this is also the secret to a good macaroon, add your almond mixture to your egg whites in one shot, and begin with a rubber spatula by gently folding the two together, the trick is to fold it just to the point where its stiff enough to hold your piping shape and loose enough to run off the spatula if you hold it upright.
- Too stiff and they will crack in the oven, too loose and they will spread while drying.
- Put your mixture into your piping bag at this point the mixture will just be trying run out the bag.
- Pipe a 5 R coin size blob leaving a good space between each blob as they will spread.
- Once done lift the tray up and give it quite a firm smack down on the table on one side and then the same on the other side of the tray, this will allow any bubbles in the mixture to come to the top and pop and also spread out the macaroon mixture.
- Allow your macaroons to dry for 15 – 20 minutes till they form a skin on top dry to the touch.
- Bake in your oven at 140 degrees for 14 minutes and allow to cool before lifting off the tray. Best stored in the freezer or away from any form of humidity.
Please feel free to post any comments or any questions below.
Head Chef | Hartford House