Hey! After watching a demo at the cake show on Saturday, I was inspired to have a go at making macaroons. As it is my birthday tomorrow I normally make cakes/cookies for work, so it was good timing too. Although I found loads of internet recipes, in the end I chose one from Home Bake by Eric Lanlard.
Preparation seemed to be the key- I made two lots and the second lot seemed better. The egg whites had to be at room temperature, and I weighed out all the other ingredients, lined the baking trays and got the piping bag ready. Whipping up those egg whites made my arm ache- I used an electric whisk but it took ages.
A tip I picked up during the demo was to put the piping bag (end snipped off) in a glass- made for much easier filling. Then if it is dripping you can put the end back in the glass whilst piping, so it does not go everywhere. Optional- have icing sugar and ground almonds all over your worktop.
My first attempt was pink ones, which I flavoured with a little almond extract (they have ground almonds in them anyway), and yes I need to practise my piping skills!
Once they cooled I sandwiched them together with a little dark chocolate spread.
The second batch were lemon flavoured (although the yellow colouring was hard to mix in).
I sandwiched the lemon ones together with lemon curd.
All ready to take to work 🙂
I also made some chocolate orange brownies (my usual brownie recipe with some orange extract and some chocolate orange buttons mixed in) just in case the macaroons didn’t work out! I put them in the cake cases once they were cooked to make them easier for people to eat.
Personally, although they look pretty, I can’t see the appeal particularly- they seem like posh coloured meringues really. But they are fun to do because I get to use my food colourings! I much prefer the taste of the brownies.