- Servings : 4
- Cook Time : 20m
- Ready In : 30m
- 140g icing sugar
- 140g almonds, finely ground
- 3 egg whites
- pinch of cream of tartar
- 35g castor sugar
- food colouring (mixture of different colours)
- 130g butter, softened
- 70g icing sugar, sifted
- 1 tsp rose water
Using a fine sieve, sift icing sugar and finely ground almonds, pushing through with a wooden spoon.
Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk until soft peaks form. Add the sugar, 1 tablespoon at a time, and whisk until dissolved. Stir meringue mixture into almond mixture, then divide into however many colours you want. Tint the mixtures with the desired food colouring.
Spoon 1 coloured mixture into a piping bag fitted with a 1cm plain round tip. Pipe walnut sized rounds onto baking paper-lined baking sheets, then repeat with other mixtures. Set meringues aside, uncovered, on baking sheets for 1 hour (this will help minimize cracking).
Preheat oven to 150°C and bake macaroons for 20 minutes or until firm to the touch.
Remove from oven and cool on baking sheets. Slide a knife under each macaroon to release from paper, then store in an airtight container until ready to fill.
Using an electric mixer, beat the butter until pale and fluffy, then gradually beat in the icing sugar until combined. Add rose water to mixture and beat until well combined. Sandwich macaroons with the filling.