Everyone loves a sweet treat but in these hard financial times I have taken to learning to make my own for special girls days or as gifts for friends and family.
Mix the ground almonds, icing sugar and cocoa powder in a food processor for 15 seconds
Whisk the egg whites until they hold soft peaks and gradually whisk in the caster sugar and vanilla extract until you have a firm meringue - if you are feeling brave try the ‘over the head’ test - hold the bowl upside down over your head and if the mixture stays put in the bowl then it’s done!
Fold the almond mixture into the meringue
Line two baking sheets with baking paper (I am not an expert piper so drew circles on the paper to assist me with sizing my macaroons)
Add the mixture to a piping bag and pipe 32 rounds onto the baking sheets, tap the sheets onto a work surface to remove air bubbles, leave for 30 minutes.
Bake in preheated oven at 160c for 10 minutes. Then cool for 10 minutes before removing from baking sheets
For the filling, beat the butter and vanilla extract until fluffy then gradually beat in the icing sugar until smooth and creamy and use to sandwich pairs of macaroons together
Remember to leave the piped macaroons to sit for 30 mins before baking.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.