White Chocolate and Raspberry Macaroons
Hello there!!
Macaroons have certainly become a stylish and trendy treat over the last few years. They can be a lot simpler to make than some realise and that's why I wanted to make a recipe for macaroons that is relatively easy for anyone. These macaroons are a light pink colour and filled with white chocolate and raspberries for a light treat with a cup of tea. They have a light meringue texture that is complemented with the lovely sharp raspberry and creamy white chocolate. Enjoy!
The Recipe: White Chocolate and Raspberry Macaroons
Preheat the oven to 140C/Gas mark 2 and grease a baking tray with grease proof paper.
In a bowl, sieve the icing sugar and ground almonds then combine them. In another bowl that is completely clean and dry, whisk the egg whites with a pinch of salt until soft peaks form. Slowly add the caster sugar a little at a time to form stiff peaks that should stay if the bowl was turned upside down.
Add the dry mixture to the meringue mixture a little at a time and fold it in without knocking too much air out. Split the mixture in half and add red food colouring to one half so it turns a light pink colour. Add the two different mixtures to a piping bag a bit at a time to create a slight marbled effect. On the baking tray pipe macaroons that are about 3cm in diameter with space around each one. Gently tap the tray on the work surface to remove any air bubbles then set aside for 20 minutes before putting in the oven. Place in the oven for 7-8 minutes then open the oven door to let any steam out, then cook for a further 7-8 minutes until firm to touch.
Leave them to cool while melting the white chocolate. When cool, place a little white chocolate on both halves, add some raspberry then sandwich them together to make the macaroons.
Macaroons have certainly become a stylish and trendy treat over the last few years. They can be a lot simpler to make than some realise and that's why I wanted to make a recipe for macaroons that is relatively easy for anyone. These macaroons are a light pink colour and filled with white chocolate and raspberries for a light treat with a cup of tea. They have a light meringue texture that is complemented with the lovely sharp raspberry and creamy white chocolate. Enjoy!
The Recipe: White Chocolate and Raspberry Macaroons
- 100g ground almonds
- 100g icing sugar
- 2 egg whites
- pinch salt
- 55g caster sugar
- Red food colouring (gel not liquid)
- White chocolate
- Fresh or freeze-dried raspberries
Preheat the oven to 140C/Gas mark 2 and grease a baking tray with grease proof paper.In a bowl, sieve the icing sugar and ground almonds then combine them. In another bowl that is completely clean and dry, whisk the egg whites with a pinch of salt until soft peaks form. Slowly add the caster sugar a little at a time to form stiff peaks that should stay if the bowl was turned upside down.
Add the dry mixture to the meringue mixture a little at a time and fold it in without knocking too much air out. Split the mixture in half and add red food colouring to one half so it turns a light pink colour. Add the two different mixtures to a piping bag a bit at a time to create a slight marbled effect. On the baking tray pipe macaroons that are about 3cm in diameter with space around each one. Gently tap the tray on the work surface to remove any air bubbles then set aside for 20 minutes before putting in the oven. Place in the oven for 7-8 minutes then open the oven door to let any steam out, then cook for a further 7-8 minutes until firm to touch.
Leave them to cool while melting the white chocolate. When cool, place a little white chocolate on both halves, add some raspberry then sandwich them together to make the macaroons. |
| White Chocolate and Raspberry Macaroons...Ta dah! |
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