Blackberry & Strawberry macaroons

For the macaroons:

175g icing sugar
125g ground almonds
3 large free-range egg whites
75g caster sugar
Violet or pink food colouring
1/2 tsp raspberry extract ( optional)

To finish:

75g blackberries and/or strawberries

100g butter, at room temperature 

150g icing sugar

Preheat the oven to 140c/275f/gas1 and line three baking sheets with non-stick baking paper. Grind the icing sugar and ground almonds to a fine powder in a food processor then press through a sieve.

Whisk the egg whites in a bowl until they form moist peaks then gradually whisk the caster sugar in a little at a time. Whisk for two minutes until thick and glossy, then beat in a few drops of food colouring.

Spoon half the icing sugar and ground almonds into the bowl then gently fold together. Add the remaining mixture and fold until just mixed. Don’t over-fold.

Spoon into a piping bag fitted with a large plain tube and pipe 2.5cm rounds on the paper lined trays. Give each baking sheet a sharp tap to ensure a good ‘foot’. You should make about 40 rounds. Leave to stand for 20 minutes for the macaroons to dry out.

Bake for 15-20 mknutes or until the macaroons may be lifted easily off the paper. Leave to cool.

Flr the filling, puree the berries then press through a sieve. Beat the butter and icing sugar together until smooth then gradually beat in 2 tbsp of the fruit puree. Use to sandwich the macaroons together in pairs. Arrange on a serving plate or in a pretty box and eat within 24 hours.

I found this recipe on my Tumblr page and completely forgot about it definitely baking these soon!