Almond Macaroons with Summer Fruit Filli
Source of Recipe
Waitrose
Recipe Introduction
These wonderfully crisp macaroons with their soft, chewy centres and choice of fruity fillings make ideal gifts for family and friends.
List of Ingredients
Ingredients
4 large egg whites
300g icing sugar, sifted
100g ground almonds
About 5 tbsp blackcurrant conserve
½ x 250g tub Galbani Santa Lucia Light Mascarpone
125g English strawberries, choppedRecipe
Instructions
Preheat the oven to 200ºC, gas mark 6. Line 3-4 baking trays with baking parchment.
Place the egg whites in a clean, dry mixing bowl and add a pinch of salt. Whisk until stiff peaks form. Add a third of the icing sugar and whisk until the mixture is stiff again. Using a metal spoon, gently fold in the rest of the icing sugar, plus the almonds, until the mixture is smooth. Be careful not to over-mix.
If you have a piping bag with a plain nozzle, use it to pipe the mixture onto the trays in 5cm rounds. Alternatively spoon the mixture onto the trays.
Ideally, leave the rounds to dry out a little for about an hour before cooking. Place both trays in the oven and cook for 8-10 minutes, until just firm, swapping the trays over halfway through. Take out of the oven and cool for 5 minutes before removing from the paper.
When completely cool and ready to serve, sandwich half of the macaroons together with a little of the conserve and the other half with a little mascarpone mixed with the chopped strawberries.
Cook's tips
Unfilled macaroons can be kept in an airtight container for 3-4 days. Fill with other types of soft fruit such as raspberries.
Makes 36-40 macaroons
Preparation time: 15 mins, plus 1 hour optional standing time
Cooking time: 8-10 mins
Nutrition | 66kcals | 2.2g fat | 0.6g saturated fat | trace salt | 10.5g sugars per macaroon
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