In theme with my latest intrigue into French Cooking, I attempted to make macaroons recently. These little beauties are notourious for being difficult to make. In truth, they are really not that hard. It is important to be thorough when following the recipe for macaroons, but mostly its all about patience. There is nothing overly complicated about it!
I decided to do raspberry macaroons as they are cute and pink. I also love raspberry jam so that was a definite deciding factor!
The below recipe comes from the lovely Harry Eastwood and is really yummy! For anyone who is interested, these work out at 3pp each but they are totally worth it! They are lower in fat than usual macaroons as they have no buttercream filling!
- 200g Icing Sugar
- 100g Ground Almonds
- 3 egg whites
- Pink food colouring
- 200g raspberry jam
- Preheat oven to 170 degrees C. Line 2 baking sheets with parchment
- Blitz almonds and icing sugar in food processor until they appear like the consistancy of flour
- Whisk the egg whites and salt until you have stiff peaks. Slowly whisk in caster sugar and food colouring until evenly distributed.
- Gently fold in almond mixture until mixed. ensure you are being light handed and try to use a metal spoon.
- Spoon mixture into piping bag. Pipe little pools of the mixture onto baking sheets (approx 40 blobs!) Ensure you leave a little space between for rising.
- This one is important. Bang the baking sheets one at a time onto the kitchen counter, this will help the mixture to settle and will discourage splitting. Let the shells sit for 30 minutes.
- Cook shells for 30 minutes. Allow to cool. Sandwich shells together with raspberry jam.