Floral macaroons

Floral macaroons

By
From
Bake and Decorate
Makes
40
Photographer
Laura Edwards

These glamorous creations have become highly fashionable and it’s easy to see why. I've given 4 colours and flavours here – rose, lavender, orange and pistachio – though as you improve, you could experiment with the whole rainbow of colours and flavours. This is a tricky recipe, but do try it; if you follow the instructions carefully and read my perfect meringue tips it is very satisfying. The macaroons can be made ahead and freeze very well without their filling.

Ingredients

Quantity Ingredient
200g icing sugar
120g ground almonds
3 egg whites, at room temperature
a few drops food colouring, colours such as pink, purple, orange or green
20g white caster sugar
1/2 teaspoon vanilla extract
nylon piping bag, with 1 cm nozzle

For the filling

Quantity Ingredient
100g swiss white chocolate, finely chopped
100ml double cream

Rose flavouring

Quantity Ingredient
1 teaspoon rosewater

Orange flower flavouring

Quantity Ingredient
1 orange, finely zested
1 teaspoon orange flower water

Pistachio flavouring

Quantity Ingredient
1 tablespoon ground unsalted pistachios

Lavender flavouring

Quantity Ingredient
6 lavender heads

Method

  1. Line 2 baking sheets with baking parchment.
  2. Sift the icing sugar into a bowl and stir in the almonds. In an electric mixer, whisk the egg whites with a few drops of the chosen food colour, starting slowly then increasing the speed, until soft peaks form. Slowly add the caster sugar and vanilla and whisk for about another minute until firm. Gently fold in half of the ground almond mixture, then the other half, until smooth.
  3. Preheat the oven to 160ºC. Spoon the mixture into the piping bag and pipe 2 cm rounds on to the trays, spacing them 3 cm or so apart. If there are any peaks, they are easily removed by very slightly moistening your finger with water and pressing down gently on to the peak. Set aside for about 30 minutes; they should have slightly skinned over. Bake in the oven for 10–15 minutes with the door wedged slightly open (I use a wooden spoon handle). The macaroons are ready when you can lift them off the baking parchment. Remove from the oven and cool on a wire rack. (If any stick to the baking parchment, rub a slightly damp cloth on the underside of the paper and they should detach.)
  4. To make the rose, orange flower or pistachio fillings, place the chocolate into a bowl. Bring the cream to the boil in a small pan and pour it over the chocolate. Leave for 1–2 minutes, then lightly stir together until smooth, adding your chosen flavourings.
  5. For the lavender filling, bring the lavender and cream to just below the boil, then leave aside for 30 minutes to infuse. Strain out the lavender, then bring the cream to the boil once more and proceed as above with the white chocolate.
  6. Chill the fillings slightly, then whisk until thickened and fill the macaroons. They will keep in the fridge for a couple of days.
Tags:
Baking
Cakes
decorating
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