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Blackcurrant Macaroons

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Type of cooking:  Oven
Preparation time: 35 minutes
Cooking time: 10 minutes
Ingredients (makes 16 macaroons) :

    -110g icing sugar
    -60g ground almonds
    -60g egg whites (usually 2 large eggs)
    -40g caster sugar
    -Few drops of food colouring (lilac)
    -100g Rachel’s Fat Free Blackcurrant Yogurt
    -100g mascarpone
    -Blackcurrant jam


Pre-heat the oven 170°C/325°F/Gas Mark 3. Prepare 2 baking sheets and line with baking parchment

Ready to start?

First off sift the icing sugar and ground almonds together then place them into a food processor and whiz on full powder until a fine powder has formed.

Next, whisk the egg whites, sugar and food colouring until you have a firm and shiny meringue. This may take awhile but keep going!

Using a large metal spoon gently fold in thirds the icing sugar and almond mixture. Do not over mix.

The mixture when the spoon is pulled through should flow back together.

Using a piping bag fitted with a 1cm (½”) round nozzle. Carefully pipe circles onto the baking tray ensuring adequate spaces between each macaroon.

If a peak forms use a wet finger to smooth down

Tap the tray down to release any air bubbles and leave to dry for 15 minutes. Bake for approximately 10 minutes until the macaroons have frilly feet and easily peel away from the baking sheet.

Allow to cool completely on a wire rack.

Meanwhile prepare the filling be mixing together the yogurt and mascarpone, whisk until smooth and well combined.

Sandwich the macaroons with a little blob of blackcurrant jam and a teaspoon of yogurt and mascarpone mixture, gently press together.

Repeat until you have 8 pairs!

Tip: The macaroons will keep well in an airtight container unfilled until you are ready to use them!
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This recipe was provided by Rachel's. Rachel's

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another free recipe every day

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