Store-bought macarons may look pretty, but nothing beats the love that comes from homemade macarons. This recipe was first published in Flavours magazine.
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- Rich Fruit Cake
- Nutella Truffles
- Gingerbread Cupcakes
- Banana Bread in a Jar
- Peanut Butter Cookies
- Reindeer Crunch
- 125 g icing sugar
- 125 g almond powder
- 4 egg whites
- 1/4 vanilla pod (or vanilla essence)
- 1 pot of chocolate spread (small)
- Preheat oven to 210˚C. Mix icing sugar and almond powder. Whip egg whites to stiff peak stage. Fold in almond powder mixture and vanilla. Place equal spoonfuls of the mixture on a lined baking tray, 2cm apart. Bake for 10 to 12 minutes, then remove from oven and allow to cool.
- Stick 2 macarons together with chocolate spread, repeat till you have used up all macarons. Best served immediately.