Meringue Recipes - Assorted Macaroons Recipe

Ingredients

• 1 1/4 cups/180 g finely ground almonds

• 1 tbsp confectioners'/icing sugar

• 1 tsp cornstarch/corn flour

• 3 large egg whites

• 1/8 tsp salt

• 2/3 cup/140 g superfine/caster sugar

• 1 tbsp vanilla sugar

• 1/2 tsp almond extract/essence

• Chopped candied cherries, angelica, and chopped nuts, to decorate

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Method:

1. Preheat the oven to 275°F/140°C/gas 1. Line three cookie sheets with parchment paper.  

2. Mix the almonds, confectioners' sugar, and cornstarch in a medium bowl. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy.

3. With mixer at high speed, gradually add the superfine and vanilla sugars until stiff, glossy peaks form.

4. Use a large rubber spatula to fold in the dry ingredients and almond extract. Fit a pastry bag with a 1 1/2-inch (4-cm) plain tip.

5. Fill the pastry bag, twist the opening tightly closed, and squeeze out small lengths and rings, spacing them 1 inch (2.5 cm) apart on the prepared cookie sheets.

6. Top with the candied cherries, angelica, and nuts. Bake, one sheet at a time, for 20-25 minutes, or until golden brown. Transfer to racks to cool.