Raspberry and Pink Peppercorn Macarons (GF)
Makes: Approximately 48
There are several stages to making these macarons but really worth the wait! Perfect for summer tea parties what ever age you are, and gluten-free too.
75g / 3oz icing sugar, sifted
75g / 3oz ground almonds
2 teaspoons freeze-dried raspberry powder
75g / 3oz caster sugar
2 tablespoons water
2 large egg whites
Red gluten-free food gel
110g / 4oz fresh raspberries
2 teaspoons caster sugar
Pink Peppercorn Buttercream
75g / 3oz butter, softened
2 egg yolks
50g / 2oz caster sugar
3 tablespoons milk
1 teaspoon gluten-free vanilla extract
15g / ½oz pink peppercorns, crushed as small as possible
1. Line a baking tray with greaseproof paper and draw 2½cm diameter circles ensuring that there is ample space between each one. Turn over so that the pencil shapes are face down. Set to one side.
2. Place the icing sugar, ground almonds and raspberry powder in a bowl and stir until evenly combined. Next warm the caster sugar and water in a small pan until thoroughly dissolved, then place both on one side.
3. Using a large mixing bowl, pour in the egg whites and whisk until light and frothy. Carefully add one drop at a time of the food gel until you reach the desired colour, then continue to whisk until soft peaks form.
4. Bring the small pan of sugar syrup to the boil, then gently pour over the egg whites, whisking until stiff peaks form and the mixture begins to cool. Fold in the ground almond mixture, stirring until evenly combined then transfer to a piping bag using a 2cm round nozzle.
5. Pipe the mixture on to each circle and leave to stand for approximately 20 minutes or until a skin forms. Bake in the oven for approximately 12 minutes ensuring the tops are shiny and crisp, then remove and leave to cool on a cake rack.
Raspberry Purée Method:
1. Place the raspberries and sugar in a small pan and simmer over a medium heat. Stir with a wooden spoon until they break down and the liquid has reduced by half and thickened. Take off the heat and strain through a sieve into a bowl. Leave to cool completely.
Pink Peppercorn Buttercream Method:
1. Place the egg yolks and granulated sugar into a small bowl and whisk until the mixture turns pale. Add the milk and whisk until thoroughly combined.
2. Pour the egg mixture into a small saucepan and warm over a low heat, whisking frequently to ensure that the mixture does not curdle or burn. Heat until the mixture thickens and resembles custard.
3. Pour the egg mixture back into the bowl and whisk until it returns to room temperature. Add the butter, vanilla extract and pink peppercorn pieces, then stir until smooth and all ingredients are fully combined. Pipe a circle round the edge of half of the macarons followed by a small spoonful of the raspberry purée in the centre of each. Top with a second macaron.