Colour Macarons are a fond memory from my childhood. My mum used to make these and to make sure there was no arguments, made different colours and flavours for myself and my brothers. Used as a snack after school, they were amazing and full of flavour. This recipe uses jam and preserves as the filling as they last longer than cream and other dairy fillings.
- Carefully separate eggs from the egg whites. Put the egg whites into a mixing bowl and the egg yolks into a small bowl as these can be used for something else.
- Preheat Oven to 140C, 280F, Gas 1.
- Use parchment paper/greaseproof paper to line a baking tray with shallow side. Easier to handle.
- Add the salt to the whites and using an electric blender, lightly whisk until the whites start to foam. Then increase the speed as you gradually add the caster sugar a spoon at a time. (adding it gradually prevents the meringue from going grainy).
- After about 5 minutes, the egg whites should be lovely and shiny and be able to hold a stiff peak.
- Add the food colouring to the egg whites.
- In a separate bowl, mix the confectioners sugar and the almond flour together.
- Gently fold into the egg whites until thoroughly mixed. Do not whisk it hard or the texture will change.
- When full mixed spoon the meringue mixture into an icing bag with a mid size nozzle.
- Pipe about 1 inch disks of meringue onto the parchment covered baking trays. Leave space in between the disks as they will expand when the bake.
- When completed, leave at room temperature for about 15 minutes for them to settle.
- Place the baking sheet in the preheated oven and cook until the macarons are dry, about 15 minutes.
- Leave the meringues on the parchment until they have cooled down.
- I use strawberry jam as a filling for the red macarons but you can fill with whichever filling you want using any colour you want.
- When filled, leave in the fridge ideally for a few hours for the macarons to fully develop their flavours.