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1
Before you start anything, take a cutter and draw round the cutter on normal paper or card to give you your macaroon guide.
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2
This will ensure perfect macaroons that are all the same size.
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3
Preheat the oven to 170C.
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4
In a food processor blitz the ground almonds and icing sugar together to form a fine powder.
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5
Beat together with 50g of egg white with a spatula until it becomes paste like and set this aside.
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6
Whisk the egg whites to start adding air and giving volume, then add the sugar and continue to whisk over a bain marie (pan of gently simmering water with the bowl on top) until it starts to double in volume.
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7
Then place into a machine and continue to whisk until thick, glossy and cool.
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8
Add the vanilla essence at this point.
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9
Once the egg whites are cool, carefully, not overmixing, fold through the almond mix.
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10
At this point you can add your flavourings.
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11
Then using a piping bag and plain nozzle, pipe out your macaroons onto parchment paper with your pre-marked card underneath.
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12
Leave these then to firm up and to form a skin.
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13
It should take approx.
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14
30 minutes.
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15
Then bake for 10-12 minutes.
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16
Leave to cool before filling.
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17
Make the buttercream.
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18
The buttercream is made using Italian Meringue which gives you a more glossy indulgent buttercream rather than an american style frosting.
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19
Place the egg whites and first amount of sugar into an electric mixer and begin whisking.
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20
Meanwhile in a separate pan combine the caster sugar and water and begin to bring to the boil.
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21
You will need an electric probe for this as you will need to take the sugar syrup to 121C.
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22
Once the syrup has reached temperature, slowly pour over the whisking meringue in a steady stream.
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23
The sides of the bowl will become hot and you want to add the softened butter when the sides of the bowl is cool.
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24
Once cool, continue the whisking and add the butter a piece at a time finishing with the cordial.
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25
Pipe a small amount of buttercream around the edge of the macaroon base, fill the middle with jam, place the top on, and roll the sides in the freeze-dried raspberries.
