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Blackcurrant Filled Macaroons

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Meringue (21)      Ground Almonds (10)      Blackcurrant (3)      Macaroon (1)     


Not to be confused with almond macaroons, which are similar to Italian amaretti biscuits, these macaroons are are a delicate meringue-based confection filled with cream. The ingredients are very similar, but where macaroons use caster sugar, these use icing sugar, which turns the mixture into a paste rather than a dough. Once baked, they have a crisp outer shell, but a super soft chewy centre. A perfect petit-four to have at afternoon tea. Based on the brands I used, each macaroon is about 123 calories.

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Makes: 12 servings

Ingredients
120g ground almonds
120g golden icing sugar
2 large eggs
2 tsp blackcurrant jam

Method
Pre-heat your oven to 140 ༠C/ 120 ༠C fan/275 ༠F/1 Gas.



Mix the ground almonds and icing sugar together.



Separate the eggs and whisk the whites to stiff peaks, before folding them into the mixture.





Pipe or spoon 24 dollops of the mixture onto a baking tray, then bake in the oven.



Whip the creme fraiche and jam together.



Sandwich the macaroons together with the cream mixture, then allow them to set.

Categories
#Macaroon
#Meringue
#Ground Almonds
#Blackcurrant
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