Rose and Blackcurrant Macaroons

Name: Rose and Blackcurrant Macaroons
Total time: 1 h 45 min
Yield: 25
Ingredients: 1.5 cups powdered sugar; 0.75 cup Almond flour; 3 large egg whites; 0.333 cup sugar; 0.5 tsp Rose water; 0.5 tsp strawberry extract; pink Food coloring; 0.333 cup unsalted butter; 1.75 cups powdered sugar; vanilla extract; pink Food coloring; Rose water; 1 tsp blackcurrant Jam

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 1 hr 45 min.

Ready in

Ingredients

for

pieces (macaroons)

For the macaroons: 1 ½ cups powdered sugar; ¾ cup Almond flour; 3 large egg whites; 0.333 cup sugar; ½ tsp Rose water; ½ tsp strawberry extract; pink Food coloring

For the filling: 0.333 cup unsalted butter; 1 ¾ cups powdered sugar; vanilla extract; pink Food coloring; Rose water; 1 tsp blackcurrant Jam

How healthy are the main ingredients?

sugar

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Preparation steps

Line 2 large baking trays with non-stick baking paper. Draw hearts on the underside of the baking paper, using a cutter or card template as a guide.

Put the icing sugar and ground almonds into a mixing bowl and stir to combine.

Whisk the egg whites with an electric whisk until soft peaks form. Add the sugar in 3 batches, whisking well to create a thick, smooth, glossy meringue.

Gently stir in the ground almonds and icing sugar mixture.

Divide the mixture into 3 bowls. Add the rosewater and pink colouring to 1 bowl, the strawberry extract and more pink colouring (for a deeper colour) to another and leave the other bowl plain. Stir gently until blended, but don't overmix.

Put each mixture into a piping bag and pipe the plain mixture into the hearts and pink mixtures into small rounds, about 4cm|1 1/2" onto the baking trays, keeping them apart. Leave to stand for up to 40 minutes, or until the mixture is no longer sticky when you touch it with a finger.

Heat the oven to 190°C (170° fan) 375°F gas 5.

Bake the macaroons for about 10 minutes, until set and crisp, but not browned. Leave on the baking trays to cool completely.

For the filling: beat the butter until soft. Sift in the icing sugar and beat until smooth. Divide the mixture into 3 bowls.

10.

Flavour 1 with vanilla, another with a few drops of pink colouring and rosewater and the other with blackcurrant jam, stirring until blended.

11.

Carefully sandwich the macaroons together with the buttercream.