In keeping with our nation's favourite tradition, raise your cup to a spot of afternoon tea
Macaroons with buttercream fillingWhen friends drop by for tea, tempt them with these wonderfully crisp macaroons
Makes 15
Preparation time: 20 minutes, plus resting
Cooking time: 12-15 minutes
Per serving: 200cals; 11g fat
(4g saturated)
•100g (31/2oz) icing sugar
•150g (5oz) ground almonds
•2 large egg whites
•Few drops of food colouring of your choice (optional)
For the buttercream:
•100g (31/2oz) unsalted butter, softened
•100g (31/2oz) unsalted butter
•150g (5oz) icing sugar
•1tsp vanilla extract
•2tbsp milk
1 To make the macaroons, sieve the icing sugar and ground almonds together twice and set aside. Whisk the egg whites and granulated sugar until thick and glossy. Add the food colouring, if using, and mix thoroughly. Fold the egg-white mixture into the almond mixture. Stir until well combined.
2 Line 2 large baking sheets with non-stick baking parchment. Place the macaroon mixture in a piping bag and pipe 30 rounds approx 4cm (11/2in) in diameter, spaced well apart. Leave in a well ventilated area for 2-3 hours to dry out.
3 Preheat the oven to 170°C/150°C fan/Gas 3 and bake the macaroons for 12–15 minutes or until just firm to the touch. Remove from the oven and allow to cool.
4 Meanwhile, beat the butter in a large bowl until soft (take out of the fridge 30 minutes beforehand). Gradually beat in the icing sugar. When smooth, mix in the coconut and lime mixture until thick and creamy. Spread a third of the icing between the two sponges and cover the cake sides and top with the rest. Coat with the desiccated coconut and extra grated lime zest, if desired. Serve in thick slices.
4 While the macaroons are cooling, make the buttercream by whisking all ingredients together until smooth. Place the mixture into a piping bag and pipe a small amount onto the underside of one half of the cold macaroons. Place remaining macaroons on top and sandwich together. Enjoy!
Try more high tea recipes…
Macaroons with buttercream filling
Iced vanilla cupcakes
Rose-petal jam Swiss roll Classic scones Frosted lime and coconut cake
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