Orange almond macaroons

16 Item



1.Grease oven trays; line with baking paper.
2.Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar and a few drops of colouring, beat until sugar dissolves; transfer mixture to large bowl. Fold in sifted icing sugar, ground almonds and rind.
3.Spoon mixture into piping bag fitted with 1cm (½ inch) plain tube. Pipe 4cm (1½ inch) rounds about 2.5cm (1 inch) apart onto trays. Tap trays on bench so macaroons spread slightly. Sprinkle macaroons with flaked almonds; stand about 30 minutes or until dry to touch.
4.Meanwhile, preheat oven to 150°C/300°F.
5.Bake macaroons about 20 minutes. Cool on trays.
6.Sandwich macaroons with marmalade.

Fill macaroons just before serving. If the marmalade is too chunky or thick to spread, warm it, strain it, and leave it to cool before using.


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