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Boddington's Berries - Strawberry Specialists - Premium Strawberry Conserves

Raspberry Almond Macaroons

Raspberry Almond Macaroons

Light and elegant macaroons filled with delicious raspberry jam.


(Makes 30 macaroon shells)

Ingredients

2 tbsp Boddington’s Raspberry Conserve
170g icing sugar
100g ground almonds
2 egg whites
50g caster sugar


Equipment:

Electric whisk
Food blender
Mixing bowl
Spatula
Tablespoon
Baking Tray & grease proof paper
Bottle cap to trace macaroon circle
Piping bag and round nozzle
Lustre dust to decorate (mix with vodka and use a small brush to splatter over)


Method

1. 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 macaroon.

2. Blend the ground almond and icing sugar until fine and powdery (this helps give you smooth shells).

3. Whisk up the egg whites in a clean mixing bowl and 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. Using a spatula, start at 1 o’clock and 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 folding the mix together. You’ll know when the mixture is nearly ready as it’ll start to fall off the spatula. Be careful not to over-mix here - ideally, you want the mixture to fall very slowly off the spatula and disappear into the mixture after 5 seconds.

6. Transfer the mix into a piping bag. Pipe out onto your tray, filling the circles.

7. Leave the shells at room temperature for 1 hour or more to form a shell. This shell helps create an even rise. You’ll know when they are ready because you’ll be able to touch the shells without getting mixture on you!

8. Heat the oven to 175°C.

9. Transfer the shells to the oven and cook for 10 minutes. Keep a close eye on them – these macaroons can overcook in a matter of seconds!

10. Once the macaroons have cooled, put some Raspberry Conserve into a piping bag and pipe one half of the macaroon sandwich.

11. Stick the sandwich halves together and enjoy!