Cranberry Curd and Chocolate Macaroons

Whenever I have egg whites left over I rustle up some macaroons or pavlova or mousse.  I had just the right amount left to make a batch after making some lovely Cranberry Curd which I used to fill these ones for a Christmassy treat.

Cranberry Curd Macaroons Macarons

  • 200g icing sugar
  • 50g cocoa powder
  • 250g ground almonds
  • 220g caster sugar
  • 160g egg whites
  • 4 tbsp water
  • Some Cranberry Curd 

Equipment

  • Food Processor
  • KitchenAid with whisk attachment or a handheld electric whisk
  • 4 baking trays lined with greasepoof paper

TO MAKE THEM

  1. Draw circles of your desired macaroon size onto the greaseproof paper using a dark pencil. Turn the paper over and then set aside. (Basically if you pipe on top of the pencil, it will leave unsightly marks on the underside of your macaroons).
  2. Measure out the caster sugar and water into a small heavy bottomed pan and set aside.
  3. Prepare a large piping bag with a 1cm nozzle and set aside.
  4. Put the ground almonds into the food processor and give them a quick blitz to break up any lumps.
  5. Add the icing sugar and cocoa powder and give it another quick blitz.
  6. Add 80g of egg whites and blitz again until it’s all well combined. It should be a smooth, thick paste.
  7. Whisk the remaining 80g of egg whites til you get soft peaks form.
  8. Turn the heat on for the saucepan with the sugar and water that you set aside earlier. Let the sugar melt on a low heat and then turn the heat up slightly and boil the mixture til it is syrupy and thicker. It will be 115C on a sugar thermometer when ready.
  9. Give the egg whites a quick whisk to bring them back together and then slowly add the sugar syrup as close to the centre of the bowl as possible. Keep mixing until this is smooth and shiny and makes stiff, glossy peaks.
  10. Tip the paste mixture out of the food processor into a large bowl and add the glossy egg whites to this until it is all well combined.
  11. Spoon this into a piping bag and then pipe blobs onto your prepared greaseproof paper.
  12. When you have finished piping, pick the tray up and then let it drop on to the work surface. Do this a few times to flatten any tips left from piping and immediate air bubbles.
  13. Put the baking trays in a cool place for about 30-40 minutes.
  14. Turn the oven on to 170C.
  15. Bake the macaroons one tray at a time on the middle shelf for about 12 minutes with a door slightly ajar.
  16. Once baked, leave them to cool completely and then sandwich them using the Cranberry Curd.  I tend to use a piping bag to do a thin ring around the edge of the macaroon.
  17. You can dust over a little cocoa powder before serving for a little extra prettiness.
Enjoy! x 

Cranberry Curd and Chocolate Macaroon Macaron

One response to “Cranberry Curd and Chocolate Macaroons

  1. Pingback: Bottling up Christmas to last a little longer | The Botanical Baker

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