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Almond Macaroons with Summer Fruit Fillings
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These wonderfully crisp macaroons with their soft, chewy centres and choice of fruity fillings make ideal gifts for family and friends.
Makes: 36-40 macaroons
4 large egg whites
300g icing sugar, sifted
100g ground almonds
About 5 tbsp blackcurrant conserve
½ x 250g tub Galbani Santa Lucia Light Mascarpone
125g English strawberries, chopped
Unfilled macaroons can be kept in an airtight container for 3-4 days. Fill with other types of soft fruit such as raspberries.
Typical values per serving:
Per macaroon (trace salt)
This recipe was first published in June 2007.