Macaroons with berry and cream filling
How to make macaroons with berry and cream filling
- 120g icing sugar
- 90g ground almonds, sifted
- 3 egg whites (90g)
- 70g caster sugar
- Food colouring
- For the filling:
- 100g butter
- 250g icing sugar
- 45ml cream
- 45ml lemon zest
- Vanilla paste (or essence)
- Selection of seasonal berries
Sift the icing sugar and ground almonds together three times.
Meanwhile, whisk the egg whites in an electric mixer until soft peaks form.
Add the caster sugar and whisk until the sugar has dissolved and you are left with a shiny meringue mixture.
Add the mixture and a few drops of food colouring to the almond mixture, and mix until combined. Pipe R5-sized dollops onto a greased and lined cookie tray.
Wet your finger with water and smooth out any peaks. You want a smooth top. Let macaroons sit for at least an hour, until they form a smooth skin.
Preheat the oven to 130C. Bake for 13 minutes. Remove from oven and allow them to cool on the baking tray.
To make the filling: Cream together the butter and icing sugar. Add the cream, lemon zest and vanilla and beat until smooth.
Pipe the buttercream onto a macaroon, arrange the berries to your liking and top with another macaroon.
MAKES: About 20
TIME: 40 minutes (plus one hour resting time)