Blackberry Or Strawberry Macaroons anyone!?
How adorable are these?
Perfect pretty gift …
These pretty patisseries are very fashionable at the moment but can be very expensive to buy, so why not make your own and give as a gift in a recycled box lined with non-stick baking paper and a lacy paper doily tied with ribbon.
Preparation time: 40 minutes
Standing time: 20 minutes
Cooking time: 20-22 minutes
What you need-
- 175g (6 oz) icing sugar
- 125g (41/2 oz) ground almonds
- 3 large egg whites
- 75 g (3 oz) caster sugar
- Little violet or pink food colouring
- 75g (3oz) blackberries or strawberries
- 100g (4oz) butter at room temperature
- 150g (5oz) icing sugar
- Preheat the oven to 140oC/275oF/Gas Mark 1.
- Line 3 baking sheets with non-stick baking paper.
- Grind the icing sugar and ground almonds to a fine powder in a food processor or liquidiser then press through a sieve.
- Whisk the egg whites in a large bowl until they form moist peaks then gradually whisk the caster sugar in a little at a time.
- Whisk for 2 minutes until the mixture is thick and glossy, then whisk in a few drops of violet or pink food colouring.
- Spoon half the icing sugar and ground almonds into the bowl then gently fold together.
- Add the remaining mixture and continue folding in until just mixed.
- Don’t over-fold or the mixture will go very runny and be difficult to pipe.
- Spoon into a piping bag fitted with a large plain tube and pipe 2.5cm (1 inch) rounds on the paper lined trays.
- Give each baking sheet a sharp tap to ensure a good ‘foot’.
- You should make about 40.
- Leave to stand for 20 minutes for the macaroons to dry out.
- Bake for 15-20 minutes or until the macaroons may be lifted easily off the paper.
- Leave to cool.
For the filling:
- Puree the berries until smooth then press through a sieve.
- Beat the butter and icing sugar together in a food processor until smooth then gradually beat in 2 tbsp of the fruit puree.
- Use to sandwich the macaroons together in pairs.
- Arrange on a serving plate or in a pretty box.
- Once sandwiched together the macaroons are best eaten within 24 hours.
- Plain macaroons can be kept for 2-3 days in a cool dry place covered with extra non-stick baking paper and the filling in a covered container in the fridge.
- You might also like to flavour the macaroons with ½ tsp of raspberry, lemon or peppermint extract when adding the colouring to the meringue.
Recipe and photo credits Seasonal Berries