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Strawberry French macaroons

Strawberry French macaroons

Ingredients

  • 3 egg whites
  • 1/4 cup (55g) caster (superfine) sugar
  • pink food colouring
  • 2 large (70g) fresh or frozen strawberries
  • 1 1/4 cups (200g) icing (confectioners’) sugar
  • 1 cup (120g) ground almonds
  • 1/3 cup (110g) strawberry jam
  • 1 tablespoon icing (confectioners’) sugar, extra

Preparation method

1 Preheat oven to 150°C/300°F. Grease oven trays; line with baking paper.

2 Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar and few drops food colouring, beat until sugar dissolves. Transfer mixture to large bowl.

3 Meanwhile, push fresh strawberries (or thawed frozen berries) through a fine sieve;
you need 1 tablespoon of strawberry puree.

4 Fold sifted icing sugar, ground almonds and strawberry puree into egg white mixture,
in two batches.

5 Spoon mixture into piping bag fitted with 1cm (1/2-inch)
plain tube. Pipe 4cm (11/2-inch) rounds about 2.5cm (1 inch) apart onto trays. Tap trays on bench so macaroons spread slightly. Stand 30 minutes.

6 Bake macaroons about 20 minutes. Cool on trays.

7 Sandwich macaroons with jam. Dust with extra sifted icing sugar.

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