Blueberry Macaroons

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    Blueberry macaroons :)
    Blueberry macaroons :)
    Blueberry macaroons :)
    Blueberry Macaroons
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    Do macaroons need a description? I suspect everyone has had one or two (hundred) in their respective lifetimes :) Light, sweet and unquestionably unhealthy, they're a treat to both the eye and the palate. Just don't over do it!
    Servings Prep Time
    60 macaroons 30 mins
    Cook Time
    120 minutes
    Servings Prep Time
    60 macaroons 30 mins
    Cook Time
    120 minutes
    Blueberry macaroons :)
    Blueberry Macaroons
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Add this recipe's ingredients to your shopping list
    This recipe is in your Shopping List
    Do macaroons need a description? I suspect everyone has had one or two (hundred) in their respective lifetimes :) Light, sweet and unquestionably unhealthy, they're a treat to both the eye and the palate. Just don't over do it!
    Servings Prep Time
    60 macaroons 30 mins
    Cook Time
    120 minutes
    Servings Prep Time
    60 macaroons 30 mins
    Cook Time
    120 minutes
    Ingredients
    Blueberry jelly filling
    Blueberry macaroons
    Servings: macaroons
    Units:
    Instructions
    The Blueberry Jelly
    1. Put your blueberries and sugar in a small pan and heat gently until the sugar has dissolved.
    2. Boil over a high heat for 7 – 10 minutes.
    3. Sieve into a large shallow dish and set aside to cool completely.
    The Macaroons
    1. Preheat your oven to 160C and line four good sized baking trays with grease-proof/oven paper.
    2. Put the icing sugar, ground almonds and blueberries into a food processor and pulse until you have a fine dust. Sieve the mixture into a bowl, discarding anything left in the sieve, then return the mixture to the food processor. Weigh out 85g of the egg whites, add them to the food processor and blend everything until you have a smooth paste.
    3. Place the sugar and water in a heavy-based saucepan and heat until the sugar has dissolved and the mixture is syrupy.
    4. Whisk the remaining egg whites in a food mixer or with an electric whisk until they form soft peaks. Add the food colouring and slowly mix in the syrup. Continue whisking until the mixture is shiny and stiff. Transfer to a clean mixing bowl.
    5. Fold the almond mixture into the whisked egg whites with a large metal spoon then spoon the mixture into a piping bag fitted with a 1cm nozzle and pipe circles roughly 4cm diameter onto the baking trays. IMPORTANT: Give the baking trays a few taps on something firm so as to flatten the macaroon mixture a bit. Now cook them with your oven door slightly ajar for 12 - 15 minutes or until just firm. Remove and leave to cool on wire racks before filling.
    Putting it together!
    1. To assemble the blueberry macaroons, cut circles of the jelly with a small biscuit cutter slightly smaller than the macaroons. Sandwich the macaroons together with the circles of jelly.
    2. Eat trying not to smile!
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