Jubilee Macaroons…

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Jubilee macaroons, vanilla, raspberry, and blueberry macaroons

For 36 small macaroons, 12 of each flavour

INGREDIENTS FOR THE MACAROONS

  • 150g of ground almonds
  • 180g of icing sugar
  • 150g of egg whites (approximately the whites of 4 large eggs)
  • 60g of caster sugar
  • 3 tea spoons of vanilla extract and the grains of one large vanilla pod
  •  For the raspberry macaroons: a few drops of red food colouring
  • For the blueberry macaroons: a few drops of blue food colouring

 METHOD FOR THE MACAROONS

  •  Mix the ground almonds, the icing sugar and the vanilla.
  •  Using an electric whisk, whisk the egg whites until firm. Add the caster sugar and whisk again. Slowly mix the almonds/icing sugar/vanilla preparation to the egg whites.
  •  To colour the macaroons, separate the preparation into three different bowls. Leave one preparation white, that will be the vanilla macaroons. Add blue food colouring in one bowl and mix; this will be for the blueberry macaroons. Add red food colouring in the last bowl; this will be for the raspberry macaroons.
  • Turn your oven at 180C, gas mark 6. 
  • Using three different disposable piping bags (you can use freezer bags that you cut at the end). Pipe some small circles of 4cm diameter on some baking paper on an oven tray. 
  •  Leave the macaroons to rest for 30 minutes before cooking them in order that they form a crust on top.
  •  Cook at 180°C for 15 minutes.
  • Remove from the oven and let the macaroons cool down

METHOD FOR THE VANILLA, RASBERRY AND BLUEBERRY FILLING “GANACHE”

  • 250ml of double cream
  • 50g of unsalted butter
  • 3 vanilla pods
  • 220g of white chocolate
  • For the raspberry ganache: 50g of pureed raspberry
  • For the blueberry ganache: 50g of pureed blueberry

METHOD FOR THE GANACHE 

  • Cut the vanilla pods and extract the grains. Put them in a large sauce pan with the double cream and warm.
  • Cut the white chocolate in small pieces.
  • Remove from the heat. Add the white chocolate and stir until it has completely melted. Leave it to cool down.
  • Puree your raspberry and extract as much liquid as possible
  • Puree your blueberry and extract as much liquid as possible
  • Separate in three different bowls. Leave one bowl white. Add the raspberry puree to one preparation; add the blueberry puree to another one.
  • Put the three different ganaches in three different piping bags. Leave the bags to rest and cool down in the fridge for at least 30 minutes.

TO ASSEMBLE YOUR MACAROONS

Fill the half vanilla macaroons called “the coque in French”, adding a bit of white vanilla ganache, and recover with another coque. Fill the half red macaroons with a bit of raspberry ganache, and recover with another coque. Fill the blue macaroons with a bit of blueberry ganache and recover with another coque. Repeat the process until your finish to use all the macaroons and the ganaches.

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