Macaroons

In my bid to provide the kids with snacks and goodies to enjoy at home while I'm at work I made a few treats for them. Among these were macaroons which were a hit at home and at work (the young and the old united).

Makes 20

Ingredients:
Macaroons;
200g icing sugar
200g caster sugar
200g ground almonds
4egg whites in separate bowls (2 in each)
4tbs water
1tsp almond extract
Red food colouring

Filling
90g soft butter
150g icing sugar sifted

Method
Mix ground almonds and icing sugar together and blitz in a food processor for about three minutes
Remove from processor and transfer into a large clean bowl
Add 2egg whites and fold into a paste
Add a few drops of the colouring and mix thoroughly

In a clean pan; add the caster sugar and water and simmer over medium heat until sugar has dissolved stirring constantly
Once sugar has dissolved stop stirring and let the liquid come to a boil and thickens slightly
Set pan aside and let cool slightly

Meanwhile, whisk the remaining 2 egg whites until it forms soft peaks
Whilst whisking the egg whites, gradually add the sugar syrup in a slow steady stream until the meringue is stiff and the peaks stay on the whisk when lifted
Add 2tbs of the meringue to the almond paste and gently fold to loosen the mixture
Add the remaining meringue and lightly fold until all is incorporated

Heat oven to 150C
Line 2 baking trays with parchment paper
Transfer macaroon mixture to a large piping bag fitted with a 1cm plain nozzle
Pipe up the macaroons leaving enough space in between
Leave the macaroons to rest for an hour to form skin

Bake macaroons for 25minutes and leave them to cool in the oven for thirty minutes
Transfer to wire rack and allow to cool completely

Filling:
Add butter to half the icing sugar and whisk till mixture is soft, smooth and pale
Add remaining icing sugar and mix well
Transfer mixture to a piping bag
Pipe filling over one macaroon and sandwich with another
Keep in an airtight container
Can last up to 2-3days