Basic Vanilla Macaroons Recipe in Urdu English by  Masala TV

Ingredients:

 

Ground Almonds 75 gm
Icing Sugar 120 gm
Large Egg Whites 2
Caster Sugar 50 gm
Vanilla Essence 1 tsp

Ingredients for Filling

Unsalted Butter, Softened 55 gm
Vanilla Essence 1 tsp
Icing Sugar, sifted 115 gm

Method

 

1. Place the ground almonds and the icing sugar in a food processor and process for 15 minutes.

2. Sift the mixture into a bowl.

3. Line baking sheets with baking paper

4. Place the egg whites in a large bowl and whisk until holding soft peaks. Gradually whisk in the caster sugar to make a firm, glossy meringue.

5. Whisk in the vanilla extract

6. Using spatula, fold the almond mixture into the meringue one third at a time.

7. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency

8. Pour the mixture into a piping bag fitted with a 1cm/ ½ inch plain nozzle. Pipe approx. 32 small rounds onto the prepared baking sheet. Tap the baking sheets firmly onto a work surface to remove air bubbles.

9. Leave at room temperature for 30 min.

10. Preheat oven at 160°C. Bake in preheated oven for 10-15 minutes. Cool for 10 minutes, and then carefully peel the macaroons off the baking paper. Leave to cool completely.

11. To make the filling, beat the butter and vanilla extract in a bowl until pale and fluffy. Gradually beat in the icing sugar until smooth and creamy. Use to sandwich pairs of macaroons together.

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