- 3 egg whites, at room temperature
- ¼ cup castor sugar
- a few drops of any food colouring, optional
- 1 2/3 cups icing sugar
- 1 cup ground almonds
- 10ml vanilla essence
Vanilla butter-cream filling:
- 150g butter, softened
- 300g icing sugar
- 5ml vanilla essence
Preheat the oven to 180°C.
In a large bowl, whisk the egg whites until foamy. Slowly add the castor sugar and continue to whisk until fluffy and shiny. Add a few drops of food colouring (if using) and whisk into the meringue until well combined into the meringue.
In a separate bowl, sieve the icing sugar and almonds together. Add the vanilla essence. Fold this mixture into the meringue.
Place the macaroon mixture into a piping bag fitted with a round tip nozzle. Pipe 2cm circles of batter onto a greased Le Creuset Baking Tray.
Set aside for 10 minutes until a skin forms on the macaroons. Place in the oven and bake for 10-15 minutes.
Once baked, allow to cool on the tray before removing.
For the filling:
Cream the softened butter, icing sugar and vanilla essence together until smooth.
Once the macaroons have cooled, sandwich them together carefully with butter cream and serve on Le Creuset Side Plates.