Christmas glitter macarons

PT1H15M

Share recipe

Ingredients

Metric

Imperial

Christmas glitter macaroons

1
To start the macaroons, sift the icing sugar and almonds into a bowl
2
Add the egg whites into the bowl of an electric food mixer and whisk until medium peaks form. Gradually add the caster sugar and whisk until stiff and glossy
3
Take a small amount of the meringue and mix in the vanilla extract until well incorporated, then fold into the rest of the meringue
  • 2 drops of vanilla extract
4
Slowly sprinkle in the almond and icing sugar mix, folding gently until smooth. Spoon the mixture into a piping bag fitted with a plain 5mm nozzle
5
Line a baking sheet with greaseproof paper. Pipe 5cm circles of the macaroon mix onto the greaseproof paper. Leave to rest for 10–15 minutes to allow the surface to form a dry skin
6
Preheat the oven to 120°C/100°C fan oven/gas mark 1/2
7
Bake for approximately 15 minutes, until the macaroons are cooked through
8
Transfer the macaroons to a wire rack and leave to cool
9
Mix together the lemon curd and mascarpone. Sandwich the macaroons together with a little dollop of the mixture in between. Sprinkle over the edible glitter before serving
  • 125g of lemon curd
  • 125g of mascarpone
  • edible glitter for dusting
Share recipe