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Love Great British Bake Off? Try out this delicious Blackcurrant Cassis Macaron recipe by Martha Collison, a former contestant.
Blackcurrant Cassis Macarons
170g icing sugar
160g ground almonds
120ml egg whites (around 4 medium eggs)
160g granulated sugar
½ tsp purple gel food colouring
For the filling:
150g dark chocolate, finely chopped
5 tablespoons blackcurrant cassis
1) Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
2) Tip the second batch of egg whites into a bowl and have an electric whisk ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to the boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
3) Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula that fades within 30 seconds.
4) Heat oven to 160C fan. Line 3 baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets (use a pencil to draw circles on the underside of the paper to act as a guide). Leave to rest for 30 mins, or until the macaroons have developed a skin.
5) Bake the macaroons for around 12 mins, or until they are hard to the touch but not browning. Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macaroons off the paper.
6) To make the ganache, melt the chocolate over a Bain Marie or in short bursts in the microwave. Add the cassis, a few tablespoons at a time. The mixture will clump together at first, but keep stirring and add some boiling water if it doesn't look like it will become smooth.
7) Transfer the filling into a piping bag with a small hole cut in the end. Pipe the filling onto the half the macarons, and sandwich together with the remaining shells. Dust with blackcurrant powder, if you can get your hands on it.
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