Emma White

I have seen these at a few weddings that I have been to and thought mmmmm would anyone notice I just ate one. You see I am so naughty when it come to cake and chocolates and anything that has sugar in its ingredients. Of course the professional me tells the naughty sugar addicted me NOT to touch but I can’t help it “I WANT ONE”!! So a few weeks ago I was photographing a bridal shoot (a fake bride and groom) and they had these wonderful French Macaroons and they are divine they were made by Cameo Cupcakes and as we were all packing up I was allowed to have one…. ok more than one I had three. It made me wonder could I make these little babies just so I can eat them? And the answer is yes! I found the recipe on http://www.deliciousmagazine.co.uk/recipes/multicoloured-macaroons and they are so easy to make. Luckily for the sake of my bum getting bigger I was able to distribute them as it was my Grandpa’s birthday party and I was calling in to see my grandma too. Because they are so pretty them make great gifts!

So the morale of the story if I am photographing your wedding this year feed me cake and I will be the happiest bunny all day long and you night even get me to stay a little longer!

Here is the recipe to make you look like you are a real little Delia!

Ingredients

1. 175g icing sugar
2. 125g ground almonds
3. 3 large free-range egg whites
4. 75g caster sugar

For the filling

1. 150g butter, softened
2. 175g icing sugar

Method

1. Preheat the oven to 160°C/fan140°C/gas 3. Whizz the icing sugar and ground almonds in a food processor to a very fine mixture.

2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk in the caster sugar until thick and glossy. (At this point you can stir in flavour extract, such as peppermint or lemon, and corresponding colouring such as blue or yellow, to your meringue mixture) Or divide the meringue among different bowls if you want to make more than one colour.)

3. Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is shiny and has a thick, ribbon-like consistency as it falls from the spatula. Spoon into a piping bag fitted with a 1cm plain nozzle.

4. Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 15 minutes. Remove from the oven and cool.

5. Meanwhile, make the filling. In a bowl, beat the butter until light and fluffy, then beat in the icing sugar. (You can now add flavouring or nuts, and colour) Use to sandwich pairs of macaroons together.