Recipes

Raspberry Macaroon Dreams

Preparation and cook time: 40 minutes

Makes: 16

Ingredients:

3 egg whites

¼ cup caster sugar

Pink food colouring

1 ¼ cups icing sugar

1 cup ground almonds

1 tablespoon raspberry puree

1 tablespoon icing sugar, extra

¼ cup pouring cream

150g white eating chocolate, chopped coarsely

1 tablespoon raspberry jam, warmed, sieved

Step 1: Grease oven trays; line with baking paper.

Step 2: Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar and a few drops of food colouring, beat until sugar dissolves: transfer mixture to large bowl. Fold in sifted icing sugar, ground almonds and raspberry puree, in two batches.

Step 3: Spoon mixture into piping bag fitted with 1cm plain tube. Pipe 4cm rounds about 2.5cm apart onto trays. Tap trays on bench so macaroons spread slightly. Dust with extra sifted icing sugar: stand 30 minutes or until dry to touch.

Step 4: Meanwhile, preheat oven to 150°C.

Step 5: Bake macaroons for about 20 minutes. Cool on trays.

Step 6: Bring cream to the boil in small saucepan, remove from heat: add chocolate, stir until smooth. Stir in jam and tint with food colouring.

Step 7: Sandwich macaroons with chocolate filling.