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    Almond and Blackcurrant Macaroons

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    Almond and Blackcurrant Macaroons

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes, plus cooling
    • Total time: 55 minutes, plus cooling 55 minutes

    Makes: about 30 filled macaroons

    Ingredients

    • 3 egg whites
    • 125g ground almonds
    • 250g icing sugar
    • 6 tbsp Waitrose Blackcurrant Conserve

    Method

    1. Preheat the oven to 170°C, gas mark 3. Line 3-4 large baking sheets with parchment.
    2. Place the egg whites in a clean, dry mixing bowl and whisk until they form stiff peaks.
    3. Meanwhile, using a coarse sieve, sift the ground almonds and icing sugar together into a separate bowl.
    4. Take a large metal spoon and gently fold a third of the sugary almonds into the egg whites until smooth. Repeat until all the almonds are incorporated into the mixture.
    5. Carefully spoon the mixture into a piping bag with a plain nozzle (about 1 cm size). Pipe into about 60 rounds about 2cm in diameter, allowing a little space between each. (See Cook’s Tip.) Stand for about 5-10 minutes before baking in batches for 15-20 minutes until firm but not coloured.
    6. Allow to cool for 5-10 minutes before transferring onto a cooling rack. When completely cold, sandwich the macaroons together in pairs with a little blackcurrant conserve.

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    Cook's tips

    For even and uniform sized macaroons, draw 2cm circles on the reverse side of the baking parchment and use it as a guide when piping the mixture.

    Variation

    Hazelnut and Chocolate
    Replace the ground almonds with 125g Waitrose Wholesome Whole Hazelnuts. Blitz
    in a liquidiser or food processor until very finely ground, then continue with step 3. Use
    6 tbsp Nutella Chocolate Spread instead of the blackcurrant conserve to sandwich
    the macaroons together.

    Pistachio and Lemon
    Replace the ground almonds with 125g Waitrose Wholesome Whole Pistachios. Blitz in a liquidiser or food processor until very finely ground, then continue with step 3. Use 6 tbsp lemon curd instead of the blackcurrant conserve to sandwich the macaroons together.

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