- 150g ground almonds
- 200g icing sugar
- 4 large free range egg whites
- 75g caster sugar
- 150g butter, softened
- 3 drops vanilla extract
- To decorate: Your choice of Dr. Oetker Gel Food Colours (optional)
Line two baking trays with baking paper.
In a processor, blitz the ground almonds and icing sugar until completely mixed into a fine powder.
Whisk the egg whites in a bowl until they form glossy peaks – this is best done with an electric hand-mixer. Make sure the bowl is clean and dry or the mixture may collapse.
Add the caster sugar 1tbsp at a time, whisking until stiff again after each addition. At this stage, add 1-2 drops of the food colour, if using.
Sift one third of the almond mixture at a time over the egg whites, folding in each time until it’s all combined. Spoon into a piping bag
Pipe 56 x 3cm rounds onto the baking trays, leaving space between them to allow for spreading. Leave to rest for 15 mins. Preheat the oven to 180C/160C Fan/Gas 4.
Bake for 15 mins, then allow to cool on a wire rack.
For the filling, beat the icing sugar, butter and vanilla until fluffy, with 2 drops food colour, if using. Use to sandwich pairs of the macaron biscuits.