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1 Preheat the oven to 300°F (150°C). Line 2
baking sheets with wax paper.4 In a large bowl, whisk the egg whites to stiff
peaks using an electric hand mixer.7 Gently fold in the almond mixture a
spoonful at a time, until just incorporated.2 Trace 20 x 1
1
⁄ 4 in (3cm) circles, leaving 1
1
⁄ 4 in
(3cm) between circles. Invert the paper.5 Whisking, add the sugar a little at a time,
whisking well between additions.8 Transfer the macaron mix to the piping bag,
placing the bag into a bowl to help.3 In a food processor, pulse the almonds and
confectioner’s sugar to a very fine meal.6 The meringue mixture should be very stiff at
this point, more than for a Swiss meringue.9 Using the guidelines, pipe the mix into the
center of each circle, holding the bag vertically.Strawberries and Cream Macarons
The art of macaron making can seem complex, but here I have tried to devise a recipe that will suit the home cook.Special equipment
food processor with
blade attachment
piping bag with small,
plain nozzleMAKES
2030
MINS18–20
MINSIngredients(^3) ⁄ 4 cup confectioner’s sugar
(^3) ⁄ 4 cup ground almonds
2 large egg whites,
at room temperature
(^1) ⁄ 3 cup sugar
For the filling
(^3) ⁄ 4 cup heavy cream
5–10 very large strawberries,
preferably the same diameter as
the macarons