Buttercream Filled Almond Macaroons
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(0 votes)
Health Score:
4,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
20
- Ingredients
- 1 ⅙ cups Almond flour (peeled)
- 1 ¾ cups powdered sugar
- Vanilla bean (or ground vanilla)
- 2 egg whites
- 2 Tbsps Orange jelly
- For the buttercream
- ¼ cup softened butter
- ½ cup powdered sugar
- Orange zest (unwaxed)
Preparation steps
1.
Heat the oven to 160°C (140°C in a fan oven), 325°F, gas 3 and line a baking tray with grease-proof paper.
2.
In a bowl, mix the almonds with the icing sugar and a pinch of vanilla seeds. Gradually add the egg whites, then the jelly. Using two teaspoons, make small mounds of mixture on the baking tray. Carefully brush with a little cold water and bake in the oven for around 25 minutes until golden brown.
3.
Remove from the oven and leave to cool on the tray.
4.
Meanwhile, for the buttercream, beat the butter with the icing sugar and a pinch of orange zest until light and airy. Cover and chill in the refrigerator for around 20 minutes.
5.
Spread (or pipe) a little buttercream on the flat side of half of the macaroons, and top with the other half of the macaroons.
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