Blackberry MacaroonsTry this twist on the traditional French macaroons with fresh blackberries
- 200g icing sugar
- 100g ground almonds
- 1 teaspoon salt, divided
- 3 egg whites, at room temperature
- 50g granulated sugar
- teaspoon vanilla extract
- 2 drops pink gel food colouring
- 230g unsalted butter
- 350g icing sugar
- 1 teaspoon vanilla extract
- 3 tablespoons double cream
- Blackberry jam
To make the macarons:
- In a bowl or a food processor, combine the icing sugar, ground almonds and ½ teaspoon of salt and mix on low until extra fine.
- Sift mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form.
- Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food colouring and beat until just combined.
- Add about ⅓ of the sifted mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.
- Continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 3 cm circles, spacing at least 2 cm apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 150˚C.
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling
To make the buttercream:
- In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy.
- Sift in the icing sugar and beat until smooth.
- Add the vanilla and beat to combine.
- Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached
- Transfer the buttercream to a piping bag fitted with a round tip.
- Spread a teaspoon of jam on one macaron shell followed by a dollop of buttercream.
- Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells, jam and buttercream.
Transfer to your favourite dish and enjoy with friends!