Sprinkle-dipped macarons

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For the Macarons

100g icing sugar
100g ground almonds
2 medium, free-range eggs (whites only)
Small pinch of salt
55g caster sugar

For the filling

150g unsalted butter, softened
75g icing/powder sugar

Macarons need a steady, low temperature to cook properly; too high, and they quickly burn, too low and they don’t cook through. These temperatures are a guideline, adjust to suit your oven.
For the decoration

Cake Angels Zillionaire Sprinkles
Cake Angels Carnival Sprinkles
Cake Angels Sweetie Pie Sprinkles
Cake Angels Christmas Sprinkles
Cake Angels Gorgeous Chocolate Frosting
100g dark chocolate

STEPS

Macarons

Preheat the oven to 140°C. It is best not to use a fan if possible but do not worry if you have no alternative, the results will still be good.
Whisk the egg whites and salt in a bowl until they form soft peaks. Add the caster sugar a little at a time and continue to whisk until the whites are very thick and glossy. Lightly stir in the icing sugar and almond mix. The mixture will be loose, this is how it should be.
Using a piping bag with a 1cm/ 1/3” nozzle, fill with the macaron mixture. Pipe small blobs onto greaseproof paper, - remember that less is more as they will rise!
Gently tap the baking sheet a few times on the work surface to break any air bubbles in the macaron mixture, then leave to dry for 20 minutes – the surface of the macaron will become smooth and shiny.
Bake the macarons in the pre-heated oven for 7-8 minutes. Open the door to release any steam, then close the oven door and cook for a further 7-8 minutes. Once the macarons have slightly risen and feel firm they are cooked.
Slide the greaseproof paper onto a wire cooling rack and leave to cool thoroughly. Do not move the macarons until they are cold as they will break.
Pipe chocolate frosting between 2 macarons for the filling, leave to cool.
Melt the dark chocolate then dip the macarons in to cover 1 side
Then dip the melted chocolate side in the desired sprinkles.

Making different coloured macarons
This is the basic recipe for macarons, but you can add colour by using a small amount of food colouring paste rather than liquid food colouring. The colour should be added to the egg whites before whisking.

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