Berry Teatime Bites
4,5 / 10
1 hr 25 min.
- 1 ¾ cups ground almonds
- 1 ¾ cups powdered sugar
- 2 large egg whites
- 1 Tbsp Raspberry syrup
- pink Food coloring
- To decorate
- ½ cup Raspberry jam
How healthy are the main ingredients?almond
Suggested variations: try adding 2 tsp of finely grated orange zest to the macaroon mixture. Alternatively, sandwich the macaroons together with white chocolate ganache: heat 225 ml double cream until boiling then pour over 225 g chopped white chocolate and stir until the mixture has cooled and thickened. Refrigerate until thick enough to pipe.
Oil and line a large baking sheet with baking parchment.
Grind the ground almonds and icing sugar together in a food processor to a very fine powder.
Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the almond and sugar mixture with the raspberry syrup and food colouring.
Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 (1/2) cm / 1" rounds onto the baking tray.
Leave the uncooked macaroons to stand for 30 minutes to form a skin.
Preheat the oven to 170°C (150° fan) | 325F | gas 3. Bake for 10-15 minutes or until crisp on the outside and still a bit chewy in the middle.
Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely. Sandwich the macaroons together with jam.