150150 g egg whites
100100 g caster sugar
180180 g Country Range Ground Almonds
270270 g icing sugar
freeze dried fruit (strawberry slices, whole raspberries, whole blackberries, whole blueberries)
- 1Line baking sheets with greaseproof paper.
- 2Whisk the egg whites to glossy firm peaks, adding caster sugar a little at a time. Add food colouring at this point if you wish to colour them.
- 3Sift the almonds with the icing sugar and discard any coarse pieces. Combine the two well.
- 4Incorporate the egg whites into the dry ingredients using a large spatula. Work the mixture with a plastic scraper, press down well going back and forward to press out the oxygen from the whites. Do this for no more than 5 minutes until you have a smooth mixture.
- 5The result should form a soft mixture that forms a ribbon on the scraper. Transfer to a piping bag and pipe onto sheets, about 3cm diameter for medium ones. Leave a good space between as they do spread.
- 6Crush the dried fruit pieces and sprinkle on top then leave to set for about 30 minutes. When they are hard to touch, they are ready to go into the oven.
- 7Whilst setting, pre-heat the oven to 160°C (fan oven). Bake the macaroons in the centre of the oven, 1 tray at a time, for 10-12 minutes.
- 8Test after 8 minutes. Touch the top of the macaroon and gently move your finger side to side. If there is a wobble, cook for a further 3-4 minutes until firm.
- 9Leave on the tray to cool then remove with a palette knife.
- 10Make a buttercream filling with fresh fruit and fill the macaroons.