Macarons with Berry Filling

Pale almond shells sandwiched with a thick berry jam. Macarons need patience more than skill: weigh everything, and let the piped shells dry before they bake.

Makes about 20 · Prep 45 min, plus 30 min to dry · Cook 15 min

Ingredients

• 100 g ground almonds
• 100 g icing sugar
• 2 egg whites (about 70 g), at room temperature
• 60 g caster sugar
• 150 g thick raspberry or mixed-berry jam

Method

1. Sift the ground almonds and icing sugar together.
2. Whisk the egg whites to soft peaks, then add the caster sugar a spoonful at a time and whisk to a stiff, glossy meringue.
3. Fold the almond mixture into the meringue until the batter falls from the spatula in a thick ribbon.
4. Pipe 3 cm rounds onto lined trays, tap the trays on the counter, and leave for 30 minutes until a skin forms.
5. Bake at 150 °C (300 °F) for 15 minutes. Cool completely before lifting them off.
6. Sandwich pairs of shells with the jam.

Piped shells drying on the tray before they bake.

Storing

Filled macarons keep for three days in a closed box in the fridge. Take them out 20 minutes before serving.