:: See this blog post on the Sweet 2 Eat Baking website ::

Vanilla Macarons

Or Vanilla Macaroons if you prefer. I prefer to say macarons since macaroons can be confused with a different dessert.

This is my very first time ever making macarons so I thought I'd stick to being safe and go for vanilla macarons and next time get more creative since I hear that macarons are notoriously hard to make (maybe why I've been putting off making them, shh!) I also wanted to do some colours too but I thought I'd stick to making 4 colours as I wasn't sure of how it'd all turn out.

I really had fun making these and they only have 4 essential ingredients; icing sugar, ground almonds, egg whites, and caster (super-fine) sugar. Oh, and of course vanilla extract but obviously can be substituted for almond, etc. Would you believe I've never ever had a macaron? Until today! I'm totally digging that crisp outer shell and soft inner and the way the buttercream oozes out? Heaven!

So, what do you call them? Macaron or macaroon?

The recipe I used states it creates approx. 25 macarons. But since I'm not yet the oh so wise one, I kinda went a little pipe happy with the mixture and ended up with some heffa macarons. Bigger is just how I roll.

Vanilla Macaron/Macraoon Recipe

Serves 25
Prep time: 1 hour 10 minutes (including 1 hour wait time (see below)
Cook time: 10 minutes
Total time: 80 minutes (1 hour, 20 minutes)

Ingredients:
For the Macarons/Macaroons
200g (7oz) icing (powdered/confectioners') sugar, sifted
100g (3½oz) ground almonds
125g 4oz) egg whites (about 3-4 medium eggs)
75g (3oz) caster (super-fine) sugar
¼ tsp vanilla extract
For the buttercream filling
100g (3½oz) butter, softened
200g (7oz) icing (powdered/confectioners') sugar, sifted
Vanilla extract to taste. Method/Directions:

1. Line 2-3 large baking trays with nonstick baking paper or parchment. If unsure of size, using a small cookie cutter and a pencil, mark out 50 circles roughly 3-4cm (1½in) apart on the undersize.
2. Combine the icing (powdered/confectioners') sugar and ground almonds in a bowl, set aside.
3. Put the egg whites in a mixing bowl and whisk until soft peaks form. Gradually add the caster (super-fine) sugar and whisk until the mixture resembles a thick, glossy meringue that holds stiff peaks. At this point, if needed, you can use some of the mixture to secure each corner of the baking parchment to the baking tray.
4. Add the vanilla extract (or any other extract/flavourings) and whisk until incorporated.
5. Add the icing (powdered/confectioners') sugar and ground almond mixture to the bowl, using a spatula to fold everything together until smooth for approx. 1 minute. If you intend on adding colours. Divide mixture up and add colourings to mixture at this point. Do not overfold.
6. Prepare piping bag(s) with an approx. 1cm (½cm) plain nozzle. Pipe out 50 discs approx. 3-4cm in diameter and set aside for 1 hour. They should form a non-sticky skin.
7. Preheat the oven to 170°C/xxx°F/Gas Mark 3. Bake the macarons/macaroons for 10-12 minutes until just set and crisp.
8. To assemble the macarons/macaroons, cream the butter with the icing (powdered/confectioners') sugar adding the extract or flavouring and combine until creamy. Spread a little buttercream onto the base of one macaron/macaroon half, then sandwich together with another half. Repeat with the remaining macaroons.

Doing the Macaroni!