It's Throwback Thursday again and today we have a recipe from February 2009.

As part of this weekly series, we’re going to be sharing some older content from our magazine to help look back at what the Irish food scene was like when FOOD&WINE Magazine started.

This recipe was part of a feature by Louise Lennox that included Valentine's Day-themed baking. Ten years later, we decided to reshare this romantic recipe for you to try out. 

Pink Macarons

Makes 30 macarons

For the macarons:

  • 3 egg whites
  • 2 tablespoons caster sugar
  • Drop of pink or red food colouring
  • 200g icing sugar
  • 120g ground almonds

For the filling:

  • 100g unsalted butter
  • 100g icing sugar
  • 1 small lemon, rind and juice
  1. Line two baking trays with baking parchment.

Beat egg whites in a small bowl with electric mixer until soft peaks form.

Beat in the caster sugar and food colouring.

Fold in sifted icing sugar and ground almonds.

Spoon mixture into a large piping bag fitted with a 1.5cm plain tube and pipe 30 small macarons onto the trays.

Tap the trays on the work surface to allow the macaroons to spread slightly. Leave to stand for 20 minutes before baking.

Bake macarons in a preheated oven at 130oC/gas mark 1⁄2 for 20 minutes.

Allow to cool for five minutes and then transfer to a wire rack.

To make the filling, combine 100g softened unsalted butter with 100g icing sugar, the grated rind and juice of one small lemon and whisk until white and fluffy. Spread onto one macaron and sandwich together with another.

TIP: Make sure the bowl is spotless before whisking egg whites. Add a pinch of salt before whisking to help them fluff up.

We’ll continue our Throwback Thursday series next week, so keep an eye on our website.