These pretty macaroon patisseries from Love Fresh Berries 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.
![Blackberry or strawberry macaroons](https://www.freefromheaven.com/wp-content/uploads/2021/07/bUvUI16r8FQwwYiMA9JjmmXDSO8TXWrXsFZBq1TN-150x150.jpg)
Blackberry or strawberry macaroons
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.
Ingredients
- 175 g caster sugar
- 125 g ground almonds
- 3 large free-range egg whites
- 75 g caster sugar
- a little violet or pink food colouring
To finish
- 75 g blackberries or strawberries
- 100 g butter at room temperature
- 150 g icing sugar
Instructions
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Preheat the oven to 140oC/275oF/Gas Mark 1. Line 3 baking sheets with non-stick baking paper.
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Grind the icing sugar and ground almonds to a fine powder in a food processor or liquidiser then press through a sieve.
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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.
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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.
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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.
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Bake for 15-20 minutes or until the macaroons may be lifted easily off the paper. Leave to cool.
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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.
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TIP: Once sandwiched together the macaroons are best eaten within 24 hours. Plain macaroons can be kept for 2-3 days in a cool dry place covered with extra non-stick baking paper and the filling in a covered container in the fridge.
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TIP: You might also like to flavour the macaroons with ½ tsp of raspberry, lemon or peppermint extract when adding the colouring to the meringue.