Very Berry Macarons

Create these delicious Very Berry Macarons with ease. Follow my step-by-step recipe to perfect your skills and make exceptional macarons.

Ingredients

For the macarons

170g icing sugar

160g ground almonds

120ml egg whites from about 4 medium eggs, separated into two equal batches

160g granulated sugar

½ tsp red or violet food colouring

For the filling

120g double cream

110g dark chocolate (finely chopped)

25g unsalted (room temperature) butter

75g berry jam (raspberry is best)

Method

STEP 1 Combine the icing sugar and ground almonds in a food processor and pulse about 15 times until well mixed. Sift this mixture into a large bowl, discarding any remaining particles in the sieve. Stir in the first batch of egg whites to form a thick paste, then set aside.

STEP 2 In a clean, heatproof bowl, place the second batch of egg whites and have an electric whisk ready. In a small saucepan, heat 50ml water and the granulated sugar over medium heat. Bring to a boil and cook until the syrup reaches 110°C, at which point start whisking the egg whites on high speed. Once the syrup reaches 118°C, carefully pour it down the side of the mixer bowl, avoiding the moving whisk. Continue whisking on high until the meringue is shiny with stiff peaks and the bowl is warm but no longer hot. Add the food coloring and whisk to combine.

STEP 3 Gently fold the meringue into the almond mixture. Be careful not to over-mix; the batter should fall in a thick ribbon from the spatula and blend back into the mixture within about 30 seconds. If it doesn’t, fold a few more times.

STEP 4 Preheat the oven to 170°C (150°C fan). Line three baking sheets with parchment paper. Transfer the batter to a piping bag fitted with a large round nozzle. Pipe 2.5cm rounds onto the prepared sheets, holding the bag vertically with the nozzle about 1cm from the surface. Let the macarons rest for 30 minutes or until they form a skin.

STEP 5 Bake the macarons for exactly 14 minutes (you may want to test one first). Immediately slide the parchment onto a work surface and cool for a few minutes before gently peeling the macarons off the paper.

STEP 6 For the filling, heat the cream in a small saucepan until just boiling. Pour it over the chocolate in a medium bowl and let sit for a few minutes, then stir until smooth. Add the butter and mix until fully combined. Allow the filling to set and thicken. Transfer the chocolate mixture to a piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centers with jam and top with the remaining macaron shells.

STEP 7 Refrigerate the macarons overnight to allow the flavors to develop. I hope you enjoyed this macaron recipe.

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