Macaroons are crisp on the outside, yet soft on the inside.
Macaroons are thought to have originated in an Italian monastery, the name comes from the Italian word macarone or maccherone meaning ‘fine paste.’
Macaroons are best if left for 2 day’s before eating.
125g/4 oz ground almonds
200g/7 oz icing sugar
3 egg whites, at room temperature
2 Tbsp caster sugar
1/2 tsp cream of tartar
food colouring, optional
Blend the ground almonds and icing sugar until well combined.
Using an electric whisk, slowly whisk the egg whites in a large bowl at low speed until stiff peaks form when the whisk is removed.
Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
Once cooled, sandwich together with a buttercream filling.