Nutty Chocolate Brownies
December 13, 2024
Halloween Pumpkin Muffins
December 13, 2024Difficulty
Easy / Beginner
Prep time
1 hour 15 minutes
Cooking time
15 minutes
Makes
6 servings
Description
These giant lemon and raspberry macaroons have an interesting flavor blend where the tangy lemons combine with the tartness of raspberries. The chewy inside and crunchy shell is all that you need to brighten up your moods.
Instructions
- Oil and line a large baking tray with baking parchment.
- Grind the almonds and icing sugar to a fine powder. Whisk the egg whites to stiff peaks then fold in the almond and sugar mixture with raspberry syrup.
- Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 12 circles of 8m/3'' onto the baking tray.
- Leave them to stand for 30 minutes to form a skin.
- Preheat the oven to 170°C (150° fan)/ 325/ gas 3.
- Bake for 15-20 minutes or until crisp on the outside and still a bit chewy in the middle.
- Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
- Divide the lemon curd between 6 of the macaroons and dot round the edge with raspberries.
- Top with the final 6 macaroons.
Ingredients
- 175g/ 6oz/ 1 1/2 cups ground almonds
- 175g/ 6oz/ 1 1/2 cups icing (confectioners') sugar
- 2 large egg whites
- 1 tablespoon raspberry syrup
- 110g/ 4oz/ 1/2 cup lemon curd (To decorate)
- 150g/ 5oz/ 1 cup raspberries
- Chocolate sprinkles
About me
At Crispy Crust Confections, we specialize in crafting delicious, high-quality desserts made with love and the finest ingredients. From cakes to cookies, each treat is baked fresh and designed to make your celebrations sweeter. Thank you for visiting, and we can't wait to share our passion for baking with you!