Cafe Lula

I hate almonds. A lot. The taste of them in sweet things is just utterly unpleasant. So why exactly did I think it was a good idea to make some? Well, I know that they’re supposed to be difficult to make, a little prone to throwing a tantrum in your oven and breaking your heart, and I felt like taking on the challenge. I was absolutely thrilled when they emerged from my oven all pretty and not an exploded mess (don’t get me wrong, I’m not pretending they’re perfect, but I think they look pretty damn good for a first attempt). But now I have 14 macaroons sitting in a tupperware tub which I have no intention of eating.

It helps a little that Chris likes almonds. But enough to eat 14 macaroons? I’m really not sure. Is it even ethical to allow one person to eat that many macaroons? That’s a lot of sugar. And food colouring. And GROSS ALMONDS.

They’re a photogenic bunch, macaroons, aren’t they? I did try one, of course. It tasted less offensive than any other almond-based sweet treats I have ever put in my mouth. And Chris has scoffed a few, so I assume they taste pretty good to those of you who are clearly mental like almonds. So I’m going to go ahead and recommend you try these. The recipe seems rather foolproof, and they’re ever so pretty. Plus you get bragging rights on making some beautiful macaroons! The effect is lessened somewhat if you get icing all over the outside of them (which I did after arranging and re-arranging for photos), but if anyone says anything you can just squish a macaroon in their face.

Vanilla macaroons

Adapted from delicious magazine April 2010

Makes 15-20 full macaroons (so 30-40 tops and bottoms)

Ingredients:

175g icing sugar

125g ground almonds

3 large egg whites (click here for some ideas on how to use up the yolks)

75g caster sugar

1/2 tsp vanilla extract

a few drops food colouring gel (optional)

For the filling:

150g butter, at room temperature

75g icing sugar

Preheat the oven to 140C (285F) fan oven/160C (320F). Line two baking trays with baking paper, using a bit of butter at each corner to stick the baking paper down. I then used a circle compass thingy to draw 4cm diameter circles about 2cm apart to pipe the macaroons onto so that they’d be roughly uniform in shape, but you don’t have to be a sad case like me if you don’t want to.

In a food processor, whizz the almonds and icing sugar until very fine, then sift into a bowl.

In a separate bowl, whisk the egg whites to soft peaks, then gradually add the caster sugar (I did this 10-15g at a time). Whisk until thick and glossy. Stir in the vanilla extract and food colouring, if using (you can do more than one colour by dividing the mixture between different bowls, though this makes the next step a little trickier maths-wise).

Fold half the almond and icing sugar mixture into the egg whites until well-blended, then fold in the other half. The mixture should be shiny and thick. Spoon the mixture into a piping bag fitted with a plain nozzle about 1cm across.

Pipe circles around 4cm in diameter (or follow your drawn circles if you are as cool as I am). Tap the base of the baking trays sharply on a work surface to level the tops. Leave them to stand at room temperature for 15 minutes, in which time they should form a skin, then bake for 15 minutes. Remove from the oven and cool on the baking trays.

To make the filling, beat together the butter and icing sugar, and a drop of food colouring gel, if using. Carefully spread or pipe the icing onto the underside of each macaroon and sandwich them together. Ta-da! Now give them to your boyfriend to eat.