Macaroons… By Lucy Simmons
February 25, 2015
At Heart Kitchen we love a beautiful macaroon, crisp and soft, filled with a raspberry cream, perfect for a tea time treat or birthday celebration. This recipe makes 12 single or 6 filled macaroons.... Enjoy these stunning and simple to make treats. Try different flavours, chocolate, coffee, lemon, lavender, pistachio or a earl grey tea.....
- Prep: 20 mins
- Cook: 12 mins
- Yields: 6 Small
1. Preheat the oven to 170C/ gas mark 3. Line a tray with a macaroon template or just baking parchment.
2. Place 2 tbsp of water with the caster sugar in a saucepan and heat gently until the sugar has melted, turn the heat up and bring to the boil until it reaches 115C or is just boiling. In a bowl whisk up 50grams of the egg whites until they form stiff peaks. Slowly pour the syrup into the peaky egg whites and continue whisking until its thick and glossy. If adding food colouring, add to the egg whites now and mix in, I used pink as I added raspberry coulis to the whipped cream filling.
3. In another bowl mix together the icing sugar, ground almonds and the remaining 40grams of egg whites until it forms a paste.
4. Add the syrupy mixture to the almond paste and mix until they are combined and thick and glossy.
5. Place this mixture into a pipping bag with a circle tip and pipe 4cm circle spinning the pipping bag to give the top a smooth finish. Leave the macaroons for 30 minutes and then place in the oven for 12 minutes with the door slightly open and bake for 3 minutes with the door shut.
6. In a sauce pan add the raspberries and a splash of water and heat until the raspberries have become a sauce. Push the raspberries through a sieve and set aside. In a large bowl whip up the cream until it forms stiff peaks. Pour the raspberry coulis in a bit at a time to get the right flavour.
7. When the macaroons have cooled add the cream to a pipping bag with a circle tip and pipe and generous amount of cream in-between two of the macaroons. Absolutely delicious ....enjoy.