CHOCOLATE, RASPBERRY AND ALMOND MACAROONS

CHOCOLATE, RASPBERRY AND ALMOND MACAROONS

I had nothing to do with the making of these, but I had a lot to do with the tasting, and I can vouch for their total deliciousness - along with the wow factor... I mean they look and taste incredible... so if you're looking to add something to impress on the Christmas table this year - then look no further.

This was very much a father, daughter afternoon, I think I may have still been in bed with the papers (you do have to cherish those rare beautiful moments)

I asked Holly to write this down for me, so I will pass on your messages of blame if all goes wrong - she is normally rather brilliant in the kitchen (not that her school would agree ... I've just received an email from her housemistress complaining of over burnt mince pies, an emergency evacuation of the house, and a whole load of beautiful firemen (I knew there would always be a good reason!)..

INGREDIENTS

(To make about 30)

170g icing sugar
160g ground almonds
120ml egg whites (approx 4 eggs) - divide this mixture into 2
160g granulated sugar
1/2 tsp red food colouring

FOR THE FILLING
120g double cream
110g dark chocolate, finely chopped
25g unsalted butter
75g raspberry jam

Put the icing sugar and ground almonds in a whizzer until completely combined, and then sieve it through into a fresh bowl (chuck the left over bits in the sieve - it has got to be smooth).  Add the first batch of egg whites and mix to make a thick paste - then put aside.

Tip the other batch of egg whites in a clean dry bowl.  Put 50ml water and the granulated sugar in a pan and bring to boil over medium heat until it makes a syrup (don't stir).  If you have a sugar thermometer, then use it! and wait till it reaches 110 deg C... if you don't - then just sort of guess (as long as your sugar mixture is syrupy - you should be fine... Once it starts looking syrupy, take it off the heat and then you get whisking your egg whites on a high speed.  When they are stiff, slowly pour your sugar syrup down the side of the bowl.  Don't pour directly under your moving whisk.  Carry on whisking until you have a shiny peaked meringue mixture - then add the red colouring.

Tip the meringue mixture into your almond mixture, and fold together.  Don't over mix.

Heat oven to 170 deg/150 deg.  Line 3 baking trays with baking paper... and transfer your mixture into a piping bag with a plain nozzle.  Pipe rounds of about 2.5cm and then leave in the fridge for around half an hour, until they develop a skin (you can see why I stayed out of the kitchen - it did kick off just a few times).

Bake them for about 14 mins (they need to be perfect, so maybe taste one) Take the baking paper off tray and lay on a cool work surface for a few mins before removing the macaroons.

And now for the easy bit...
To make the filling, place the cream in a saucepan and once it is just about to boil, pour it over the finely chopped chocolate in a bowl.  Add the butter and then stir until it is all mixed, then leave till it has thickened.  Pop it into a clean piping bag and pipe around the sides of half the macaroons.. pop a little raspberry jam in the centre, and then sandwich them together with the other halves.

PHEW!!! I NEVER SAID IT WAS EASY!!!

I promise I will return to far less complicated recipes again, as I feel exhausted just typing it ... but how good do they look? - Who needs Laduree when you have Holly and Mike?