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AMayB21

Raspberry Macaroon Dreams


Serves 16

Ingredients

  • Ingredient:
  • 3 egg whites
  • 1/4 cup caster sugar(superfine)
  • Pink food coloring
  • 1 1/4 cups icing sugar
  • 1 cup ground almonds
  • 1 tablespoon raspberries puree
  • 1 tablespoon icing sugar, extra
  • 1/4 cup pouring cream
  • 150g white eating chocolate, chopped roughly
  • 1 tablespoon raspberry jam, warmed, sieved

Method

  1. Preheat oven to 150 degrees. Grease oven trays: line with baking paper. Beat egg whites until soft peaks form. Add sugar gradually and some food dye, beat until sugar dissolves: transfer mixture to larger bowl. Fold in sifted icing sugar, ground almonds and raspberry puree, in two batches. Spoon mixture into a pippin bag 2cm plain tube. Pipe 4 cm rounds 2 cm apart onto prepared trays. Tap trays to spread slightly. Dust macaroons lightly with extra icing sugar: stand for 30 mins. Bake macaroons for about 20mins. Remove form oven and let cool. Bring cream to the boil in a small saucepan, remove from heat: add chocolate ans stir until smooth. Stir in jam and tint with dye. Refrigerate until spreadable. Sandwich macaroons with chocolate filling.
No Rating

Recipe Rating

4
Cooking Time: 20M

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What do you think?

 
  • Yvette15
    March 2012

    The instructions aren't clear enough. There should be a standing period to achieve the 'skin' on a macaron. This recipe didn't work for me.

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