‘Black Gold’ Macaroons
by Ling
@ 23 Oct 2013
Ingredients
250g ground almond flour
250g icing sugar
100g egg whites
125g sugar
3 drops black food colouring
Gold leaves, for garnishing
Liquorice Buttercream
250g unsalted butter, softened
200g icing sugar
1 tsp liquorice oil
Preparation
For the liquorice buttercream: Place the unsalted butter, icing sugar and liquorice oil into a mixing bowl and whisk all the ingredients until light and softened. Set aside.
Sieve the ground almond flour and icing sugar into a mixing bowl and set aside.
Whip the egg whites in another mixing bowl until soft peak form. Add in the sugar and whip until glossy.
Fold the whipped egg white mixture into the sieve ground almond mixture. Add in the black food colouring and mix until evenly coloured.
Transfer the batter into a piping bag with a nozzle attached and pipe the batter onto a parchment paper-lined baking tray.
Set aside the batter to dry and then bake in a preheated oven at 190°C for about 5 minutes. Turn the baking tray around and bake for another 4 minutes.
Remove macaroons from the oven and set aside to cool. Once cooled, pipe the liquorice buttercream onto each macaroon and then sandwich them together.
Makes 50 macaroons
