Cooking with your Rangemaster - Macaroons

What could be more delightful on a summer afternoon than a plate of macaroons and a pot of tea? And what better way to show off your Rangemaster’s impressive capabilities? Macaroons are very on-trend at the moment, and these colourful treats can be a great excuse for getting a few people round for a catch-up, so why not show what you can do by following our recipe below?

Rangemaster Classic Macaroons

Simply delightful - a few macaroons can lift your day or be an excuse for a get-together



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Equipment and preparation:


You will need a piping bag fitted with a 1cm nozzle.
Baking trays
Baking paper
Electric mixer
Whisk

Oven type:


Fanned electric oven, pre-heated to 170*C (preferred)
Gas oven, pre-heated to gas marked 3

Rangemaster Classic 90

This Rangemaster Classic 90 in cream looks great with pastel shades, and its two fanned ovens can produce masses of macaroons • Gas model also available, with fanned electric tall oven • 100 and 110cm gas, dual and electric formats also available




Ingredients:


125g icing sugar
110g caster sugar
125g ground almonds
90g free range egg whites
2 tbsp water
food colouring (optional)
150ml double or whipped cream, whipped

Rangemaster Classic Fan Oven


Preparation Method:


Line a large baking tray with baking paper, setting the baking tray aside for now.

Mix the ground almonds and icing sugar in a food processor until well combined. Once blended, set aside.

Separate your egg whites and using an electric whisk, slowly whisk 90g of egg whites into a large bowl.Keep whisking until peaks form when the whisk is removed.

Gently fold in the food colouring and blended ground almonds and icing sugar trying to keep the mixture fluffy.

Spoon your macaroon mixture into a piping bag fitted with a round nozzle. Pipe small circles onto the baking tray you earlier lined with baking paper. Smooth down any peaks with a wet finger and tap the bottom of the baking paper to release any air bubbles.

Set aside the baking tray for 1 hour. Once your macaroon shells are not sticky to touch, they're ready to add to the oven.

Pre-heat your oven and once heated bake for 12-15 minutes, or until cooked through.

While baking, whip some whipped cream in a bowl.

Carefully remove your cooked macaroons from the oven and allow to cool for 5 minutes. Now peel from the baking tray and allow to cool further.

Sandwich your macaroons shells between some whipped cream and refrigerate for half an hour. They will keep for a few days (if not eating before then!)

Experiment by decorating your macaroons with coconut sprinkles or sandwiched between chocolate filings. You can also colour your whipped cream fillings to create unique designs.



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