Blackberry macarons

STEP BY STEP

Let's make something delicious.

1. 01

   For the macarons, place the egg whites in a bowl, cover with cling film and refrigerate for 12 hours. This allows excess water to evaporate.

2. 02

   Pass the ground almonds through a sieve. Finely grind any coarse pieces in a food processor or crush them with a pestle and mortar, then sieve again.

3. 03

   Using an electric hand mixer, whisk the egg whites with a pinch of salt until stiff. Gradually sift in the icing sugar as you whisk until the meringue is firm. It should be stiff enough to stay in the bowl when turned upside down. Mix in the purple food colouring.

4. 04

   Using a whisk, slowly and gently fold the almonds into the meringue. Transfer the mixture to a piping bag fitted with a no. 8 plain nozzle.

5. 05

   Place a silicone macaron mat on a flat baking tray. Pipe the mixture into the recesses, holding the piping bag upright and centred. Gently smooth down any peaks left when lifting the bag to create an even surface. Leave the tray in a cool, dry place for half an hour so the mixture dries slightly on the surface.

6. 06

   Meanwhile, preheat the oven to 80 °C with top and bottom heat. A meat thermometer can be used to check the temperature. Bake the macarons for 25-30 minutes without browning, then leave to cool completely. After about 20 minutes, the silicone mat can be carefully removed.

7. 07

   For the blackberry buttercream, cut the butter and raw marzipan paste into small cubes and beat together using the whisk attachments of an electric hand mixer. Gradually mix in the icing sugar, blackberry jam and red food colouring. Transfer the buttercream to a piping bag fitted with a no. 11 plain nozzle. Pipe the buttercream onto half the macarons, then place the remaining shells on top and press together gently.

8. 08

   Serve the blackberry macarons with coffee or as a dessert with fresh blackberries.