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Blackberry Macaroons

Freya Wilding

Freya Wilding





  • 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

Blackberry buttercream

  • 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!




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