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Blackberry Curd Macaroons

22nd October 2011 By Urvashi Roe Leave a Comment

Whenever I have left over egg whites, I whizz up some macaroons. I know that sounds rather pretentious but once you’ve made macaroons a few times, you’ll get into the swing of it.  I made these with the leftover egg whites from my Blackberry Curd recipe.

YOU’LL NEED

  • 250g icing sugar
  • 250g ground almonds
  • 220g caster sugar
  • 160g egg whites
  • 4 tbsp water
  • Viloet food colouring in powder or paste form
  • Some Blackberry Curd for filling

Equipment

  • Food Processor
  • KitchenAid with whisk attachment or a handheld electric whisk
  • 4 baking trays  lined with greasepoof paper

TO MAKE THEM

  1. Draw circles of your desired macaroon size onto the greaseproof paper using a dark pencil.  Turn the paper over and then set aside. (Basically if you pipe on top of the pencil, it will leave unsightly marks on the underside of your macaroons).
  2. Measure out the caster sugar and water into a small heavy bottomed pan and set aside.
  3. Prepare a large piping bag with a 1cm nozzle and set aside.
  4. Put the ground almonds into the food processor and give them a quick blitz to break up any lumps.
  5. Add the icing sugar, food colouring and give it another quick blitz.  Note – Put more food colouring in than you want the colour to be.  It will look quite a garish version of purple but the next steps will tone it down.
  6. Add 80g of egg whites and blitz again until it’s all well combined.  It should be a smooth, thick paste.
  7. Whisk the remaining egg whites in the KitchenAid with a whisk attachment until you get ‘soft peaks’ form.
  8. Turn the heat on for the saucepan with the sugar and water that you set aside earlier. Let the sugar melt on a low heat and then  turn the heat up slightly and boil the mixture til it is syrupy and thicker.  It will be 115C on a sugar thermometer when ready.
  9. Give the egg whites a quick whisk to bring them back together and then slowly add the sugar syrup as close to the centre of the bowl as possible.  Keep mixing until this is smooth and shiny and makes stiff, glossy peaks.
  10. Tip the paste mixture out of the food processor into a large bowl and add the glossy egg whites to this until it is all well combined.
  11. Spoon this into a piping bag and then pipe blobs onto your prepared greaseproof paper.
  12. When you have finished piping, pick the tray up and then let it drop on to the work surface.  Do this a few times to flatten any tips left from piping and immediate air bubbles.
  13. Put the baking trays in a cool place for about 30-40 minutes to form a skin.
  14. At this point put the oven on to 170C and make the Blackcurrant Curd filling.
  15. Bake one tray on the middle shelf with the door slightly open for 10 minutes.  Any longer and then will brown at the edges.
  16. Take the tray out and then close the oven door to get it back up to 170C before you bake the next batch in the same way.
  17. Once the macaroons are cool, sandwich them using the curd.
I think these would make great presents.  you might like to try a box of different flavours.
  • Orange Bucks Fizz
  • Chocolate and Pistachio
  • Chocolate and Cinnamon with Damson Jam
  • Rose

Related

Filed Under: Sweet Tagged With: baking, blackberry, curd, GBBO, macron, Pâtisserie

Previous Post: « Blackberry Curd
Next Post: Mini Blackberry Meringue Pies »

Reader Interactions

Comments

  1. Shaun says

    15th November 2011 at 10:21 am

    They look beautiful Urvashi. I definitely know what you mean about becoming almost addicted to making macaroons once you make a batch that turns out perfectly. I’m already thinking about setting some egg whites aside to make up a batch after I finish exams next week. It’s too bad blackberries are quite difficult to find in Australia, otherwise I’d definitely be up for giving these a go. Making curds has become an obsession of mine and blackberry curd sounds amazing.

    Reply
    • Urvashi @ The Botanical Baker says

      15th November 2011 at 10:31 am

      Thanks Shaun. Have you tried these guys for blackberries? http://www.frozberries.com.au/ Have no idea if they are any good but perhaps worth a go to get your blackberry fix! Good luck in those exams x

      Reply
  2. Laura@howtocookgoodfood says

    19th November 2011 at 4:30 pm

    Urvashi,
    I am desperate to try macarons so I can fill them with your blackberry curd. However, I feel I may have to make mini meringues for now as it’s stir up Sunday tomorrow and that means mincemeat! Macarons next weekend!! X

    Reply
    • Urvashi @ The Botanical Baker says

      19th November 2011 at 9:59 pm

      The mini meringues are fab. Too bitesize. Make sure you plan a big bout of exercise beforehand!

      Reply
    • Urvashi @ The Botanical Baker says

      19th November 2011 at 9:59 pm

      The mini meringues are fab. Too bitesize. Make sure you plan a big bout of exercise beforehand!

      Reply
  3. lizard100 says

    26th August 2014 at 7:41 am

    Wow. That’s amazing. I’ve become curious about macarons and fond this via the blackberry curd. Hmmm now I’m thinking of trying both. Do you find that the eggs need to be ‘old’ for more successful macarons?

    Reply
    • Urvashi Roe says

      26th August 2014 at 9:49 am

      Yes the same as meringues. Slightly old eggs are good. Or leave to ‘air’ for a few hours before using is sometimes enough

      Reply
      • lizard100 says

        26th August 2014 at 9:59 am

        We keep our eggs in the air in Europe : )

        Reply

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Hi I'm Urvashi!

I love food. This blog is a little glimpse into my foodie world which is an escape from two teenage girls, a busy job and my little cafe.

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