Thursday, 29 August 2013

Raspberry Macaroons

Raspberries are great, I went foraging recently down along the country lanes and in the bogs and found wild raspberries and black berries growing in abundance.  They are so versatile  so why not have them in macaroons? It's like the saying; when life hands you raspberries, make raspberry macaroons.

150g Egg Whites
100g Castor Sugar
180g Ground Almonds
270g Icing Sugar
Red Colouring

100g Butter
30g Honey
1 Egg
10g Cornflour
50ml Whiskey
50ml Whipping Cream
10g Fine Porridge
100g Fresh Raspberries, Pureed


  1. Whisk the egg whites to a meringue, add the sugar and the rest of the dry ingredients, put in na piping bag and pipe to the size of a €2 coin, allow to restfor 15 minutes before putting int he oven, they should develop a skin on the top.  
  2. For the filling: cream the butter
  3. Whisk the egg and honey, add the cornflour
  4. Heat the whiskey, cream and raspberry puree and pour over the egg mix
  5. Mix in the porridge and whisk in the creamed butter
  6. Bake at 120/150 degrees or gas mark 2-3 for 12-15 minutes