- Serves: makes 21
- Cook Time: 10 minutes
- Prep Time: 20 minutes plus resting
- Effort: medium
For the Italian meringue
- 250 g caster sugar
- 250 g icing sugar, sieved
- 250 g ground almonds, sieved
- 190 g egg whites
- pinch red powder food colouring
- pinch dried egg whites, powder
For the butter cream filling
- 75 ml full fat milk
- 60 g egg yolks
- 75 g caster sugar
- 315 g butter
- 145 g Italian meringues, (see above)
- 50 g pastry cream
- rose essence, to taste
- handful raspberries
Tips and Suggestions
If you can't find pastry cream at the shops, try making your own. You'll find a recipe for it here.
1. Fill a heavy-bottomed saucepan with water, pour in the caster sugar and boil to 120C (a soft boil). Set aside.
2. Combine the icing sugar and ground almonds together. Add half of the egg white and mix well it will become very thick and firm.
3. Add the food colour and the powdered egg white to the other remaining egg white and whisk well on a machine. While the motor is still running, add the boiled sugar to the whisking egg whites (this is called an Italian meringue) and whisk until the mix is cool but not cold.
4. Fold 1/3 of the meringue into the almond mix and combine well. Fold in another 1/3 of meringue, mix well, then fold in the final 1/3 of meringue and mix well. Beat quite vigorously to slightly collapse the dense meringue.
5. When the right consistency is achieved, pipe the macaroons onto a baking tray lined with silicone paper. Leave the macaroons to form a skin on the surface. This can take as little as 40 minutes, or as long as 2 hours depending on the humidity in the air.
6. To check if the macaroon is ready to bake, touch the surface and you should feel a dry crust.
7. When ready, bake the macaroons at 180C/160C fan/gas 4 for 4-5 minutes, then open the oven, turn the tray and continue to bake for a further 4 minutes with the door ajar.
8. If you can remove the macaroon without leaving anything on the paper, it is an indication that the macaroon is ready. Put straight onto a grill while still attached to the paper and allow to cool down.
9. For the butter cream: place the milk, yolks and sugar in a pan or bain-marie. Whisk to 84C or above (the mix will become light and fluffy like a sabayon).
10. Remove from the heat and whisk until the temperature drops to 60C. Add the butter in small amounts and whisk in. Next, whisk in the cold Italian meringue.
11. Combine 100g of the butter cream with 50g pastry cream and a dash of rose essence. Sandwich two macaroon halves together with a blob of rose filling, placing a fresh raspberry in the centre to bring a slight sharpness.
Recipe provided by Claridge's
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