COLOURED MACAROONS RECIPES

Steps:

• 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. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture, depending on what kind of macaroons you want – see chef’s tip. Or divide the meringue among different bowls if you want to make more than one colour.)
• 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 (unless making chocolate macaroons – see chef’s tip). In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavouring or nuts, and colour – see food team’s tip.) Use to sandwich pairs of macaroons together.

Steps:

• Preheat oven to 300°F.
• In a stand mixer, beat Egg Beaters and sugar until very stiff peaks form. The mixture should still be glossy, but with very stiff peaks when you lift the beaters up.
• In a food processor, pulse together 1-2/3 cups powdered sugar and the almond flour until very well mixed.
• In a large bowl, use a spatula to stir the egg-white mixture and almond flour mixture. Try to completely combine the mixture in about 8 strokes.
• Spoon batter into 5 bowls. Tint each bowl with a small amount of food coloring paste. Use a spoon to quickly stir paste into batter, taking care not to over mix.
• Spoon about 1/2 tablespoon batter onto parchment-lined baking sheets, until all batter has been used. (You'll need two baking sheets.)
• Allow macarons to sit until a thin film forms on top of them, making them no longer sticky to the touch. This layer forms the feet of the macarons, or the smooth upper section, with a rim of bubbles cooking up beneath the firmed part of the cookie when they bake.
• Once the top of the batter has formed a skin (which will take about 60-90 minutes), bake cookies in preheated oven for 8-12 minutes, or just until the cookies set. You don't want the cookies to brown at all.
• Remove cookies from oven and cool completely. Gently remove from parchment paper.
• In a stand mixer, beat together remaining 5 cups of powdered sugar, butter, Fruity Cheerioes™, vanilla and whipped vodka until light and fluffy.
• Spread a small amount of buttercream between two macarons of the same color. Repeat with remaining cookies. Serve and enjoy.