Blackberry and almond macaroons
Makes 10 medium -sized macaroons
INGREDIENTS
200g (7oz) blackberries 1½ tablespoons golden caster sugar Plus ½ teaspoon almond extract 3 egg whites from medium-large eggs 150g (5¼oz) golden caster sugar 175g (6oz) ground almonds Whole almonds to decorate
METHOD
You will need a baking tray, lined with greaseproof paper. Pick over blackberries, put in pan with sugar and leave for 15-20 minutes until juices start to run. Cook gently over a low heat until just tender and beginning to smell fragrant. Strain off juice and push through a sieve. Discard pulp and seeds. Set puree aside to cool: juice can be used in other recipes. Preheat oven to 160C (fan ovens) or equivalent Add almond extract to egg whites and whisk with an electric whisk until firm, but not too stiff and dry. Whisk in sugar gradually. Fold in ground almonds with a tablespoon. Carefully fold in the blackberry puree without blending completely; you may not need all of it. Use a dessertspoon to scoop out 10 equal-sized oval shapes and arrange, evenly spaced, on prepared tray. Press an almond lightly into the top of each. Bake for 30 minutes or until golden brown and the tops feel firm. Allow to cool and firm up on tray for a few moments before removing from greaseproof paper. Transfer to a wire rack to finish cooling. Store in an airtight container.