I love making macaroons. I did make one bad batch which put me off for a while. I got really frustrated until I retraced my steps and worked out that I had used too much liquid food colouring and disturbed the balance of liquid in this recipe. It’s really worth trying to find food colouring in a paste or powder form. I use Pride powder food colours which are available in Indian food shops.
This flavour is based on one of my favourite cocktails. It’s a lovely, zesty, orangey flavour that you could replace with 4 limes or 2 large lemons. You could also try the Pistachio and Chocolate version which uses ground pistachios instead of almonds or the more delicate Rose Macaroons.
- 250g icing sugar
- 250g ground almonds
- 220g caster sugar
- 160g egg whites
- 4 tbsp water
- Zest of two or three medium sized oranges
- Orange food colouring in powder or paste form
- Some popping candy crystals
- 350g chopped milk chocolate
- 300ml double cream
- Food Processor
- KitchenAid with whisk attachment or a handheld electric whisk
- 4 baking trays lined with greasepoof paper
TO MAKE THEM
- Draw circles of your desired macaroon size onto the greaseproof paper using a dark pencil. Turn the paper over and then set aside. (Basically if you pipe on top of the pencil, it will leave unsightly marks on the underside of your macaroons).
- Measure out the caster sugar and water into a small heavy bottomed pan and set aside.
- Prepare a large piping bag with a 1cm nozzle and set aside.
- Put the ground almonds into the food processor and give them a quick blitz to break up any lumps.
- Add the icing sugar, the orange zest, food colouring and give it another quick blitz. Note – Put more food colouring in than you want the colour to be. It will look quite a garish version of orange but the next steps will tone it down.
- Add 80g of egg whites and blitz again until it’s all well combined. It should be a smooth, thick paste.
- Whisk the remaining 80g of egg whites til you get soft peaks form.
- Turn the heat on for the saucepan with the sugar and water that you set aside earlier. Let the sugar melt on a low heat and then turn the heat up slightly and boil the mixture til it is syrupy and thicker. It will be 115C on a sugar thermometer when ready.
- Give the egg whites a quick whisk to bring them back together and then slowly add the sugar syrup as close to the centre of the bowl as possible. Keep mixing until this is smooth and shiny and makes stiff, glossy peaks.
- Tip the paste mixture out of the food processor into a large bowl and add the glossy egg whites to this until it is all well combined.
- Spoon this into a piping bag and then pipe blobs onto your prepared greaseproof paper.
- When you have finished piping, pick the tray up and then let it drop on to the work surface. Do this a few times to flatten any tips left from piping and immediate air bubbles.
- Put the baking trays in a cool place for about 30-40 minutes.
- At this point put the oven on to 170C and make the filling.
- Break the chocolate up into a bowl.
- Bring the double cream to the boil and then pour over the chocolate and stir til the chocolate has melted. Leave this to cool at room temperature and then put it in the fridge to harden.
- Bake one tray on the middle shelf with the door slightly open for 10 minutes. Any longer and then will brown at the edges.
- Take the tray out and then close the oven door to get it back up to 170C before you bake the next batch in the same way.
- Once the macaroons are cool, sandwich them using the white chocolate ganache. Before you put the top sandwich on, add some popping candy crystals to give that fizz effect you get in a Bucks Fizz.