EASY MACAROONS RECIPES

Steps:

• Preheat the oven to 160°C/fan140°C/gas 3 and line 2 baking sheets with baking paper. Whizz the icing sugar and almonds briefly in a food processor until well combined, then sift into a bowl.
• Whisk the egg whites with a pinch of salt until they form soft peaks, then gradually whisk in the caster sugar until thick and glossy. Add the vanilla extract.
• Fold half the almond mixture into the meringue and mix well. Add the remaining half, then use a spatula to cut and fold the mixture until it’s smooth, shiny and has a ribbon-like consistency as it falls from the spatula. Spoon into the piping bag.
• Carefully pipe 3cm rounds of meringue onto the baking sheets (it will spread a little). Leave at room temperature for 10-15 minutes to dry a little – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes.
• Remove from the oven and leave to cool. Meanwhile make the filling. Beat the butter until light and fluffy, then beat in the icing sugar and cocoa powder. Spread thinly over the flat sides of half the macaroons, then sandwich together with the other halves.

Steps:

• Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper.
• In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
• Refrigerate one half hour.
• Drop batter by rounded teaspoons (approximately 1 inch apart) on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.).
• Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.