So in fashion right now, why not try our recipe for pretty & pink raspberry macaroons, perfect as a gift or simply to treat yourself.
- 270g icing sugar
- 180g ground almonds
- 4 large egg whites (at room temperature)
- 100g caster sugar
- a few drops red food colouring
- 75g butter softened
- 175g icing sugar
- 60g sieved raspberry jam
Follow these steps
- Line 2 large baking trays with parchment paper.
- Sieve the icing sugar into a bowl with the ground almonds. Whisk the egg whites and food colouring until firm peaks form – gradually add the caster sugar and beat until well combined and glossy. Add the icing sugar and ground almonds to the egg white mixture and mix well with a large spatula.
- Unlike regular meringues, it’s important to get rid of as much air as possible from the mix, so keep on stirring vigorously, pressing the mixture against the side of the bowl to remove the air – you should be left with a flat, smooth mix.
- Preheat oven to 160 deg C.
- Spoon the mixture into a large piping bag fitted with a plain round nozzle (8-10mm).
- Pipe 3-5 cm diameter rounds onto the trays, leaving a good space between each round to allow for spread.
- Leave to set at room temperature for about an hour, they should then feel slightly firm to touch.
- Preheat oven to 160 deg C then bake for 12-14 minutes or until just firm.
- Leave to cool on the baking trays then remove with a palette knife.
To prepare other elements:
- Cream the softened butter and raspberry jam then add the icing sugar gradually, beat well.
- Spoon into an icing bag fitted with a small star nozzle. Sandwich the macaroons together with a swirl of filling. Place in the fridge to set.
- Macaroons are best left to chill for up to 24 hours before serving to allow them to develop a delicious, slightly chewy texture. Serve at room temperature.