- 110 g sifted finely ground almonds
- 100 g sifted icing sugar
- 2 jumbo egg whites
- 60 g caster sugar
- Pink (or your favourite colour) food colouring
- Strawberry jam (or jam of your choice) or butter icing
Preheat your convection fan oven to 140 ˚C. Sift almonds (that were already sifted once before you weighed them) and icing sugar together thrice. Beat egg whites to stiff peak stage. Gradually add caster sugar to egg whites while beating until the mixture is shiny and holds very stiff peaks. Fold in the almond-icing sugar mixture and food colouring. Fold in very thoroughly until mixture has a smooth, glossy sheen. Spoon into a piping bag and pipe circles onto a baking tray lined with baking paper. Lightly tap the tray against a surface 3 or 4 times to get the mixture to spread out evenly. Bake for 15 – 20 minutes. The macarons are done when the outside is hard, but the macaron still moves a bit when you poke at it. Allow to cool on the baking tray. Stick macaron halves together with jam or butter icing.
- 185 g (200 ml) soft butter
- 230 g (120 ml) icing sugar, sifted
- 5 ml vanilla essence
Soften butter with an electric beater until white and creamy. Add sifted icing sugar and vanilla and mix well.