Pink macaroons with rhubarb and cream tea

I have done it again and this time successfully. I am talking about macaroons and I am now very proud to present my latest attempt to bake these little treasures. It is such a challenge to have patience for all the little steps that are crucial for a perfect result. This time the macaroon bases were close to perfection and they just looked absolutely gorgeous. The recipe is the same as my Hazelnut macaroons but this time I did it the traditional way and used ground almonds.

150 grams icing sugar
60 grams ground almonds
2 egg whites

Mix half of the icing sugar with the ground almonds pass through a fine sieve. Beat egg white until soft peaks appear, slowly start to add icing sugar bit by bit while beating. Continue whisking to a firm meringue. Gently fold in almonds and icing sugar, stir just so all is well blended and has lost a bit of its volume, be careful not to stir too much.

Drop or pipe small rounds of the mix on a tray with baking paper. If small peaks or bubbles appear gently tap the tray against your work top and they will even out and look smooth. Let dry for 1h before baking on 150C for 12-15min. Let cool down completely before removing from the baking paper.

Fill with butter cream or chocolate ganache. My filling was a butter cream flavoured with rhubarb and cream tea, it will come later on the blog.