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.
- 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
- Food Processor
- KitchenAid with whisk attachment or a handheld electric whisk
- 4 baking trays lined with greasepoof paper
TO MAKE THEM
- 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).
- Measure out the caster sugar and water into a small heavy bottomed pan and set aside.
- Prepare a large piping bag with a 1cm nozzle and set aside.
- Put the ground almonds into the food processor and give them a quick blitz to break up any lumps.
- 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.
- Add 80g of egg whites and blitz again until it’s all well combined. It should be a smooth, thick paste.
- Whisk the remaining egg whites in the KitchenAid with a whisk attachment until you get ‘soft peaks’ form.
- 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.
- 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.
- 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.
- Spoon this into a piping bag and then pipe blobs onto your prepared greaseproof paper.
- 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.
- Put the baking trays in a cool place for about 30-40 minutes to form a skin.
- At this point put the oven on to 170C and make the Blackcurrant Curd filling.
- Bake one tray on the middle shelf with the door slightly open for 10 minutes. Any longer and then will brown at the edges.
- 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.
- Once the macaroons are cool, sandwich them using the curd.