Cassis Macaroons

It seemed to me today that making macaroons was a perfectly good excuse to avoid going outside and meeting the inclement weather.

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Cake-Pop Cassis Macaroons

For the macaroons

Enough for 60 small shells (30 macaroons)

  • 3 egg whites
  • 210 g powder sugar
  • 125 g ground almond
  • 30 g caster sugar
  • Purple food colouring (Wilton Violet icing colour)

Mix and sift powder sugar and ground almond.

Beat the egg whites. When bubbly, add caster sugar slowly and keep beating until very stiff, dense and creamy (3-4 minutes).

Incorporate with a spatula the food colouring and finally fold in the powder sugar and almond mixture in small additions.

Pipe 3 cm diameter circles of mixture onto a baking tray, leaving some space among them. 

Bang the baking tray a couple of times against the table to remove trapped air bubbles and flatten the shells. Smooth any defects on top with a small spatula. If you want to add some sprinkles on half of them, now would be the moment. 

Leave the trays for 30 mins to form a skin on the top, longer if it is raining like hell outside, like here (I had them 90 minutes or so). Maybe it will start snowing soon 🙂 

Bake at 130 °C fan for 14 min, they are done when they feel firm to the touch. When the shells are cold you can assemble the macaroons, using a pipping bag to dispense the filling gives more precision but it is totally optional.

The video in this blog is excellent, take a look.

 

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For the cassis flavoured whipped cream filling

  • Whipping cream
  • Crème the Cassis

Add a good splash of Crème de Cassis to the cream and whip it.

For the cassis flavoured ganache filling

  • 100 g dark chocolate 70 %
  • 20 g cream
  • 30 g cassis liqueur
Heat the cream and liqueur and pour onto the chocolate – mix until well combined and allow to cool.

 

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