On my first attempt, I made the traditional French Coconut Macaroon (see recipe below) which turned out beautifully. I was sceptical as to how the food colouring would affect the meringue mixture, but soon found out I needn't be. As long as you only use a few drops as recommended, then your egg whites will remain in their soft peak form.
On my second attempt, I thought i'd go the full hog and make Pink Rose Macaroons, as well as Vanilla Pistachio Macaroons. Both turned out wonderfully - especially the pistachio kind! Don't be afraid to give them a go, they're really not as tricky to make as you think they are... honest!
Preparation Time: 40 mins (+30 mins standing time)
Cooking Time: 20 mins
Serves: 16
Ingredients:
- 3 egg whites
- 1/4 cup castor sugar
- pink food colouring
- rose oil essence
- 1 1/4 cup icing sugar
- 1 cup ground almonds
White Chocolate Ganache
- 155g white chocolate, chopped coarsely
- 1/4 cup single cream
Method:
1) Preheat oven to 130'C. Line baking trays with baking paper.
2) Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add castor sugar and a few drops of pink colouring and rose essence. Beat until all the sugar dissolves.
3) Fold the sifted icing sugar and ground almonds into the egg white mixture, in two batches.
4) Spoon the mixture into a piping bag fitted with 1cm plain tube. Pipe 4cm rounds about 2.5cm apart on the trays. Tap the trays on the bench gently so they spread slightly. Stand for 30 minutes.
5) Meanwhile, make the ganache by bringing the cream to the boil in a small pot. Once boiling, turn off the heat and pour over your white chocolate, stirring constantly until completely melted.
6) Bake macaroons in your prepared oven for about 20 minutes. Leave to cool on trays.
7) Sandwich macaroons together with Ganache.
8) Sprinkle with a little icing sugar to serve.
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