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Afternoon Tea Macarons

Recipe

These colourful macarons add a little colour to any tea party.

Serves: 18 people   |   Prep time: 65 minutes   |   Cooking time: 20 minutes

French   |   Dessert   |   Gluten Free   |   Vegetarian

  

Ingredients

For the macarons

  • 200g Ground Almonds
  • 225g Icing Sugar
  • Pinch of Salt
  • 150g Egg Whites
  • 70g Caster Sugar
  • 1 tsp Vanilla Extract
  • Pink, Yellow and Green Food Colourings

For the filling

  • 125g Unsalted Butter
  • 250g Icing Sugar
  • 80g Cream Cheese

For the Strawberry Jam filling

  • ½ jar Strawberry Jam

For the alternative Kiwi Jam filling

  • 200g Granulated Sugar
  • 450g Kiwis
  • 1 tbsp Lemon Juice

  

Method

  1. Pre-heat the oven to 160°C/Fan 140°C/Gas Mark 3 and line a cookie sheet with baking paper in preparation.
  2. Sift together the ground almonds and icing sugar. Repeat 3 times.
  3. In a bowl, whisk the egg whites and pinch of salt until frothy.
  4. Add the caster sugar 1 spoon at a time.
  5. Mix for a further 5 minutes, or until stiff peaks form.
  6. Fold the egg mixture into the dry ingredients a spatula at a time, being careful not to beat out too much air.
  7. Fold in the vanilla extract.
  8. Separate the macaron mixture into 3 bowls.
  9. Stir a couple of drops of food colouring into each batch before transferring to piping bags.
  10. Pipe the mixture into 36 rounds approximately 3.5cm wide.
  11. Leave to settle for 45 minutes.
  12. Tap the baking tray on the worktop before baking the macarons in the oven for 15-20 minutes, or until the tops are crisp and glossy.
  13. Remove the tray from the oven and transfer the macarons to a wire rack before they stick to the baking paper.
  14. For the filling, whisk together the butter, icing sugar and cream cheese.
  15. Scoop the filling into a piping bag.
  16. Choose whether you’d like Kiwi or Strawberry Jam.
  17. You will need ½ jar of Strawberry Jam.   If using Kiwi Jam, you need to blend the lemon juice, kiwis and sugar together.
  18. Use the frosting and your preferred jam (Strawberry or Kiwi) to sandwich together the macaron halves.
  19. Keep the macarons in an airtight container.
  20. For a chewier macaron, refrigerate overnight before serving.