Step 1Line baking sheets with greaseproof paper.
Step 2Whisk the egg whites to glossy firm peaks, adding caster sugar a little at a time. Add food colouring at this point if you wish to colour them.
Step 3Sift the almonds with the icing sugar and discard any coarse pieces. Combine the two well.
Step 4Incorporate the egg whites into the dry ingredients using a large spatula. Work the mixture with a plastic scraper, press down well going back and forward to press out the oxygen from the whites. Do this for no more than 5 minutes until you have a smooth mixture.
Step 5The result should form a soft mixture that forms a ribbon on the scraper. Transfer to a piping bag and pipe onto sheets, about 3cm diameter for medium ones. Leave a good space between as they do spread.
Step 6Crush the dried fruit pieces and sprinkle on top then leave to set for about 30 minutes. When they are hard to touch, they are ready to go into the oven.
Step 7Whilst setting, pre-heat the oven to 160°C (fan oven). Bake the macaroons in the centre of the oven, 1 tray at a time, for 10-12 minutes.
Step 8Test after 8 minutes. Touch the top of the macaroon and gently move your finger side to side. If there is a wobble, cook for a further 3-4 minutes until firm.
Step 9Leave on the tray to cool then remove with a palette knife.
Step 10Make a buttercream filling with fresh fruit and fill the macaroons.
- 150 g egg whites
- 100 g caster sugar
- 180 g Country Range Ground Almonds
- 270 g icing sugar
- freeze dried fruit (strawberry slices, whole raspberries, whole blackberries, whole blueberries)
- fruit buttercream
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