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Almond and Blackcurrant Macaroons
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Makes: about 30 filled macaroons
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.
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.
Typical values per serving:
Energy |
305.432kJ 73.0kcal |
---|---|
Fat | 2.4g |
Saturated Fat | 0.2g |
Sugars | 12.4g |
Salt | trace |
This recipe was first published in Thu May 01 01:00:00 BST 2008.
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