Blackberry or strawberry? You choose!
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.
- Makes 20
- Prep time 20-22 minutes | Standing time: 20 minutes
-
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.