Apricot Macaroons
Description
These apricot macaroons have a luscious filling between the light and airy shells. These are macaroons are bursting with fruity flavor and have bright color which makes them irresistible for everyone.
Instructions
- Oil and line a large baking tray with baking parchment.
- Grind the ground almonds, and icing sugar together in a food processor to a very fine powder.
- Whisk the egg whites to stiff peaks in a clean bowl then fold in the almond and sugar mixture with the apricot syrup and food coloring.
- Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 1/2cm/1” rounds onto the baking tray.
- Leave them to stand for 30 minutes to form a skin.
- Preheat the oven to 170°C (150° fan)/ 325 F/ gas 3.
- Bake for 10-15 minutes or until crisp on the outside and still a bit chewy in the middle.
- Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
- Beat the butter until light and fluffy then beat in the icing sugar a quarter at a time.
- Whisk in the syrup and food coloring then continue to whisk for 2 minutes or until smooth and well whipped.
- Spoon the buttercream into a piping bag fitted with a medium plain nozzle and pipe an even round onto half of the macaroons.
- Sandwich together with the other half.
