Ingredients
The following ingredients have 16 Servings
- 3 egg whites
- 1/4 cup (55g) caster (superfine) sugar pink food colouring
- 2 large_piece (70g) fresh or frozen strawberries
- 1 1/4 cup (200g) icing (confectioners') sugar
- 1 cup (120g) ground almonds
- 1/3 cup (110g) strawberry jam (conserve)
- 1 tablespoon icing (confectioners') sugar, extra
Instruction
- Preheat oven to 150°C/300°F. Grease oven trays; line with baking paper.
- Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar and few drops colouring, beat until sugar dissolves; transfer mixture to large bowl.
- Meanwhile, push fresh strawberries (or thawed frozen berries) through a fine sieve; you need 1 tablespoon of strawberry puree.
- Fold sifted icing sugar, ground almonds and puree into egg white mixture, in two batches.
- Spoon mixture into piping bag fitted with 1cm (½ inch) plain tube. Pipe 4cm (1½ inch) rounds about 2.5cm (1 inch) apart onto trays. Tap trays on bench so macaroons spread slightly. Stand 30 minutes.
- Bake macarons about 20 minutes. Cool on trays.
- Sandwich macarons with jam. Dust with extra sifted icing sugar.
