Today is officially National Macaroon Day (nope we’ve never noticed it before either but we’re not complaining!) and in celebration Contemporary Cake Designs have shared their tricks of the trade with us on how to whip up some impeccable little double-decker goodies! Make them from scratch using the recipe below, or buy some ready-made ones from Contemporary Cake Designs, who offer a mouthwatering variety of flavours and colours, including pistachio, lemon, strawberry, chocolate, mint and coconut.
- 3 egg whites
- 100g ground almonds
- 100g icing sugar
- 100g caster sugar
- liquid or powder food colouring (depending on what colour you would like them to be)
Whisk egg whites with caster sugar until soft peak (add liquid food colour now if required).
Mix the ground almonds and icing sugar in a bowl (add powder food colour if required).
Fold mix together.
Prepare the baking tray by covering in a sheet of baking paper and laying a weighted item in each corner to ensure the paper stays put.
Fill piping bag with mixture and pipe circles on to the baking paper in desired sizes leaving space for them to expand.
Bake at 170 degrees Celsius for 12 -14 minutes (This can depend on the oven so keep a close eye on them).
The macaroons are done when you are able to lift them off the baking paper.
Macaroons are traditionally filled with French buttercream, a video for making this can be found on Contemporary Cake Designs YouTube channel here.
For more information about Contemporary Cake Designs and the full list of macaroon flavours visit their website here.