Macarons are becoming increasingly popular as wedding favours so why not include them on your dessert table as a sweet treat for all your guests!

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You Will Need
Pavoni Macaron Mix-White-500g (99959)
Pavoni Silicone Macaron Mat (99939)
Colour Splash Food Colouring Gels (Selection of colours, Use any colours to suit your theme)
Cake Star Disposable Piping Bags-Pack of 12 (84798)
Small Plain Piping Nozzle (Optional)
Method

Make up macaron mix following simple instructions. One packet will make 50 macaron halves (25 macarons).

Divide mix into as many bowls as you have colours. Mix in a colour to each of the bowls.

For this next stage you may use a nozzle if you wish. Take the piping bag, fill with mix, cut off the end of the bag, and pipe a small amount onto each raised guide circle on the mat, approx. 3cm across. (If you haven’t a mat, draw guide circles onto baking parchment). The mat will need to be placed on a baking sheet for support.  If you haven’t one large enough, use one of your oven racks. Tap gently to flatten the mixture, and remove any air bubbles that may appear. Leave for one hour to crust over before baking at 135ºC Fan/ 150ºC for 12 – 15 mins. Remove from oven and leave to cool. Remove from the mat when completely cold.

Fill with buttercream coloured to a slightly paler shade of the macaron colour.

To Make Your Own
100g ground almonds
100g sieved icing sugar
2 egg whites
60g caster sugar
Pavoni Silicone Macaron Mat (99939)
Colour Splash Food Colouring Gels (Selection of colours)
Cake Star Disposable Piping Bags-Pack of 12 (84798)
Filling:
75g sieved icing sugar
150g softened butter

Mix the ground almonds and icing sugar together in a bowl.

As you would for meringues, ensure your bowl for whisking the egg white is clean and free from grease. Place egg whites into bowl. (Add colour at this stage if you wish, or after mixing). Whisk the egg whites until they have reached a soft peak. Add the caster sugar a little at a time until stiff and glossy. Fold in the almonds and icing sugar carefully using a metal spoon.  

If you have a smallish plain nozzle approx.1cm, place into piping bag. However, there is no need to use a nozzle for this, so if you haven’t got one, simply fill the piping bag with macaron mixture and snip off the end of the bag. Pipe into marked circles on a macaron mat, or onto traced circles on baking parchment. Allow to stand for an hour to set and crust over. Bake at 140ºC for approx.10 -15 mins. Remove and place mat on a cooling rack.  Allow to cool. Do not remove macarons from mat until completely cold. Make filling by beating icing sugar into butter. Fill with buttercream, coloured if wished.

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