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Raspberry Almond Macarons filled with Boddington’s Raspberry Conserve
(makes 30+/- macaron shells)
170g icing sugar
100g ground almonds
2 egg whites (weighing roughly 65g total)
50g caster sugar
2 tbsp Boddington’s Raspberry Conserve
Baking Tray & grease proof
Bottle cap to trace macaron circle
Piping bag and round nozzle
Lustre dust to decorate (mix with vodka and use a small brush to splatter over)
1. First of all, draw circle templates onto grease proof paper – we used the bottle top of a fizzy drinks bottle. The circle needs to be fairly small. Then flip the paper over once you’ve drawn the circles to stop any pencil transferring onto the macaron.
2. Blend the ground almond and icing sugar until fine and powdery (helps give you smooth shells) *please skip this step if you are more worried about the taste than the appearance.
3. Now, whisk up the egg whites in a clean mixing bowl, slowly add the caster sugar as you would with meringues, a tablespoon at a time. Keep on whisking until the egg whites are very stiff.
4. Next, tip the ground almonds and icing sugar on top of the meringue mix. Now, grab your spatula and here begins the mixing. Start at 1 o’clock, scrape all the way along the bowl under the mixture back to the top of the bowl at 12 o’clock, then flat side leading, drag straight through the mixture and flatten against the bowl at the bottom. This is easier to do with the bowl tilted towards you.
5. Keep mixing like this for 35-40 mixes. The idea is to be gently knocking the air out while incorporating the mix together. You’ll know when the mixture is nearly ready as it’ll start to fall off the spatula. You must be very careful not to overmix here. (If the mixture runs off the spatula it’s safe to say the macarons will spilt and be a magnificent sign in the oven. Totally fine but you may not be as satisfied with the result.)
Ideally, you want the mixture to fall very slowly off the spatula, and disappear into the mixture after 5 seconds.
6. Now transfer into a piping bag with the nozzle in. Pipe out onto your tray directly above the circle. Once you’ve finished piping the circles should be smooth – if not dip your finger into some cold water and gently smooth the shells. IF they are spreading like wild-fire, you’ve over mixed them. But don’t worry too much, they will still taste delicious!
7. Heat the oven to 175 degrees Celsius.
8. Leave the shells at room temperature for 1 hour or more to form a shell. This shell helps create an even rise and gives the macarons those cute little frilly feet. You’ll know when they are ready because you’ll be able to touch the shells without getting mixture on them!
9. Transfer to the oven and cook for 10 minutes. Keep a close eye on them – some ovens may cook faster and these macarons will be overcooked in a matter of seconds!
10. Once you’ve cooled the macarons after taking them out of the oven, put some Raspberry Conserve into a piping bag and pipe one half of the macaron sandwich. Then stick them together and there you have it!