So today we unwrapped our new kitchen aid and instantly had to christen it! What better to make than cute Easter macaroon chicks of course. They were truly delicious and easy and fun to make so why not try them yourself this Easter.
Ingredients
- 175g icing sugar
- 125g ground almonds
- 3 large free-range egg white
- 75g caster sugar
- vanilla extract
- yellow food colouring
For the filling
- 150g butter, softened
- 75g icing sugar
- butterscotch flavouring
- orange food colouring
for the decoration
- orange food colouring
- black food colouring
Method
- Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture, then sift into a bowl
- In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. Add both the vanilla and the yellow food colouring
- Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle
- Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool
- Meanwhile, make the filling/s In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. add the butterscotch and orange food colouring. Use to sandwich pairs of macaroons together.
- Use a delicate paint brush to turn your macaroons into cute little chicks
Happy Easter
Alana xxx
