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By Abi of AbiBansalDesigns
If you have a piping bag, pipe a filling that will compliment
small rounds onto your lined the flavour of your macaroons-
baking sheet, using a plain 1 cm a basic vanilla butter-cream
nozzle. If you don’t have a piping works well with most flavourings.
bag simply use a pair of teaspoons Combine the butter and icing
to neatly drop and shape the sugar together until soft, add
meringue mixture into small a little vanilla extract if this is to
rounds. How many this mixture your taste.
will make is up to you with regards
to size but keep in mind that these Just as with the macaroons,
will be sandwiched together at the fillings can also be varied.
the end so try and ensure an even Add a little melted chocolate
number of rounds. Let them sit for a gorgeous ganache filling
for about 10 minutes to form a or blitz fresh berries with the
skin. Rap the baking sheet hard vanilla butter-cream. You might
on the countertop to flatten the want to try a tangy lemon curd
batter before baking, then put for something zestier or if the
in the oven and cook for 10-12 macaroons are going to be part
minutes: they should be set, but of a show-stopping dessert,
not dried out. sandwich them together with
fresh cream.
Remove from the oven and let
cool, still on their sheets, while Once cool, sandwich the
you get on with the filling. The macaroons together and arrange
macaroons will be delicate at this on a plate or cake stand.
stage so resist the temptation to
handle them until cool. Choose
Spring 2009 ukhandmade 
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