Lilac Crinkle

Makes 12 Blueberry Macarons

For the Macarons

  • 100g icing sugar
  • 100g ground almonds
  • 2 medium egg whites
  • pinch of salt
  • 50g caster sugar
  • violet gel food colouring

For the Blueberry Filling

  • a large handful fresh blueberries
  • 225g caster sugar
  • 125g unsalted butter
  • 90g icing sugar

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Method

  1. Preheat the oven to 140 degrees C and line a baking tray with baking paper. Sieve the icing sugar and ground almond meal into a large bowl and mix the two together
  2. In a separate bowl, whisk the egg whites, gel food colouring and salt together until they form soft white peaks. Add the caster sugar a little at a time and continue to whisk  until the whites become very thick and glossy, they should be stiff enough to hold strong in the bowl when turned upside down
  3. Gently fold in the almond meal and icing sugar, the mixture will loosen a little at this point
  4. Use a piping bag filled with the mixture to pipe small round blobs onto the baking paper leaving wide enough gaps between each to allow the mixture to settle
  5. Tap the tray lightly to break any air bubbles in the macarons then leave them to dry for 20 minutes. The surface of the macaroons will become smooth and shiny
  6. Bake the macarons in the oven for 8 minutes, release any steam by opening the oven door and bake for a further 8 minutes. When the macarons are firm and slightly risen, take them out of the oven and move the baking paper onto a wire rack for the macarons to cool completely before removing them from the paper
  7. For the blueberry filling, combine the blueberries and caster sugar into a pot on a medium heat. Bring the mixture to the boil, crushing the blueberries to release the juices. Cook for about 20 minutes until the jam thickens
  8. Beat the sugar and butter together until pale and fluffy, add the blueberry jam to taste
  9. Spoon a blob of the buttercream onto the top of one of the macaron halves and top with the other half to form a complete macaron
  10. Keep the macarons in the fridge over night before serving to make them chewy

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