Drunken Sailor Raspberry Jam Macarons
- 75g almondm meal
- 115g icing sugar
- 2 large egg whites
- 50g caster sugar
- pink food colouring
- 150ml double cream
- 1 tsp vanilla extract
- 1 jar Drunken Sailor Raspberry Jam
Place almond meal and icing sugar in a food processor until combined, then seft the mixture into a bowl. line two baking trays with baking paper.
Place egg whites in a bowl and whisk until holding soft peaks. Gradually whisk in the icing sugar to make a firm glossy meringue. Whisk in enough pink food colouring to give a bright pink colour.
Using a spatula, fold the almond mixture into the meringue one third at a time. When all the dry ingredients are incorporated, continue to fold the mixture until it forms a shiny batter with a thick ribbon consistency.
Pour the mixture into a piping bag, and pipe 32 small equal shaped rounds onto the prepared baking sheets.Tap the baking trays firmly to get rid of any air bubbles. Leave them at room temperature for about 30 minutes until they have formed a tough coating. Preheat your oven to 160c.
Bake in the oven for 15 minutes. Let them cool for 10 minutes, then carefully peel the macarons off the baking paper.
To make the filling, whip the cream and vanilla extract together until holding soft peaks. Using the piping bag place a small amount of the filling on half the macarons. Fill the rest of the macaroons with your Drunken Sailor Raspberry Jam. Sandwich pairs of macarons together and enjoy.