Macaroons

Prep time: 10 minutes
Baking Time: 20 minutes

Serves: 8 

Ingredients: 

• 4 egg whites
• 75g caster sugar
• 1 tsp pink food colouring
• 125g ground almonds
• 225g icing sugar
• A pinch salt
• 12 tbsp raspberry conserve
• 100ml cream

Method: 

1. Heat the oven to 160˚C and line a baking tray
   with baking paper.
2. Attach the whisk and add the egg whites,
   caster sugar and food colouring. Whisk on a
   high speed until you have stiff peaks.
3. Remove the whisk and attach the creaming
   beater. Slowly fold in the ground almond,
   icing sugar and salt on a low speed. Mix
   until smooth and syrupy then scrape into a
   piping bag.
4. Pipe 3cm discs of the mixture onto the tray,
   leaving a couple of centimetres between each
   one. Tap the tray hard on the work surface to
   help prevent the tops cracking and bake for
   about 20 minutes or until they come away
   easily from the paper.
5. Leave to cool.
6. Add the cream to the bowl and attach
   the whisk. Whisk until you have soft peaks.
   Remove the whisk and add the creaming
   beater, add the jam and mix until combined.
7. Sandwich the macaroons together with the
   jam mix and serve.