Mini Macaroons

June’s recipe in my Great British Bake Off calendar features lemon and raspberry mini macaroons.  I was so excited to give these a go that I couldn’t wait until June to bake them. I have attempted to make macaroons before whilst at university but the results were not good. I think having the right equipment, such as an electric whisk, and a good recipe is essential for macaroons and this recipe was okay for the most part. However, it did lack one instruction I have always thought to be key when baking macaroons; banging the tray of liquid macaroons to get rid of any air bubbles and letting a skin form on top of the liquid macaroons before baking to ensure a shiny top. I was in two minds whether to add this step to the recipe as I a cautious about erring from instructions when baking but I decided to go for it and I am pleased I did. These macaroons taste great! The texture is amazing and the filling is delicious and fruity. My sister helped me to make these macaroons and it ended up being a competition to see who could make the best macaroons; Claud made the rapsberry ones and I made the lemon. We can’t decide who the winner is…

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Lemon macaroons

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Raspberry macaroons

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Mini Macaroons

For the lemon macaroons:

  • 1 medium free-range egg white, at room temperature
  • 75g caster sugar
  • pale yellow food colouring paste
  • 60g ground almonds
  • 60g icing sugar, sieved

For the raspberry macaroons:

  • 1 medium free-range egg white, at room temperature
  • 75g caster sugar
  • deep pink food colouring paste
  • 60g ground almonds
  • 60g icing sugar, sieved

To assemble:

  • 150ml double cream, well chilled
  • 1 tbsp lemon curd
  • 1 tbsp raspberry jam, sieved

2 baking tray, lined with non-stick baking parchment, a piping bag fitted with a 2cm plain tube

Preheat oven 10 140C. Draw 12 even circles each 5cm across on the baking parchment for each tray.

To make the lemon macaroons, put the egg white, caster sugar and a very little colouring paste into a mixing bowl and whisk with an electric whisk until the mixture is very thick and mousse-like. Combine the almonds and icing sugar and gradually whisk in, then continue whisking for 1 minute after the last addition to make a shiny, smooth and thick mixture. Spoon into the piping bag and pipe inside the drawn circles to make 12 macaroons. (This is the step I added: lightly bang the baking trays to get rid of any bubbles.)

Make the raspberry macaroon mixture in the same way, using the red colouring paste instead of the yellow. (This is the other step I added: leave the macaroons until a skin forms on top.) Clean the piping bag and tub. Bake both trays of macaroons in the heated oven for about 25 minutes, until firm. Remove from the oven and leave to cool on the trays.

When ready to assemble, whip the cream until stiff, then divide in half. Swirl the lemon curd through one portion of the cream so that there are visible streaks of lemon. Add the raspberry jam to the other portion of cream and swirl together in the same way. Spoon the lemon cream into the clean piping bag and pipe a blob of cream on to the underside of 6 lemon macaroons. Then sandwich with the other 6. Clean the bag and tube again and repeat, using the raspberry cream to sandwich the raspberry macaroons. Chill until ready to serve

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