Raspberry almond macaroons


Time for something sweet?


3 egg whites

1/4 cup castor sugar

red food colouring

1 1/4 cups icing sugar

100 g almond meal

raspberry puree ( push 10 raspberries through sieve)

1/4 cup cream

150 g white chocolate

1 tbsp raspberry jam


Grease and put gladbake onto trays. Pre heat oven to 150 degrees c

Beat egg whites until stiff peaks form. Slowly add castor sugar and a couple of drops of food colouring. Fold in icing sugar and almond meal in small batches. Add raspberry puree.

Mark out circles on glad bake ( 4 cm diameter) Put mixture into piping bag with 2 cm plain nozzle. Pipe out into circles. Once tray is complete carefully tap trays onto bench to allow macaroons to spread a little. Sprinkle with icing sugar.  Leave for 30 minutes until a skin forms. Place onto oven and bake for 20 mins. Cool on trays.

To make icing to sandwich macaroons, bring cream to boil in small saucepan. Take off heat. Break white chocolate into cream and stir until smooth. Heat raspberry jam in microwave for 30 seconds. Push through sieve into cream/chocolate mixture. Add some food colouring. Place in fridge until cool.

Sandwich macaroons with chocolate filling.

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