*Blueberry Macaroons*
Makes 16 The macaroons will keep well iin an air-tight container unfilled until you are ready to eat them. 110g icing sugar (13 1/2 TBS) 60g ground almonds (3/4 cup) 60g egg whites (usually 2 large eggs) 40g of caster sugar (3 1/2 TBS) few drops lilac food colouring 100g Rachel's 0% fat Greek Style Blueberry Yogurt (6 1/2 TBS) 100g mascarpone (6 1/2 TBS) blueberry jam Preheat the oven to 170*C/325*F/ gas mark 3. Prepare 2 baking sheets and line with baking paper. Sift the ground almonds and icing sugar together and then blitz together in a food processor on full power until a fine powder has formed. Whisk the egg whites, sugar and food colouring until you have a firm and shiny meringue. Using a large metal spoon, gently fold in thirds th eicing sugar and almond mixture. Do not overmix, wen the spoon is pulled through the mixture it should flow back together. Using a piping bag with 12 inch round nozzle, carefully pipe circles onto the baking tray ensuring adequate spaces between each macaroon. If a peak forms, use a wet finger to smooth down. Tap the tray down to release any air bubbles. leae to dry for 15 minutes. Bake for approximately 10 minutes until the macaroons have frilly feet and easily peel away from the baking sheeet. Allow to cool completely on a wire rack. Meanwhile prepare the filling. Mix together the yogurt and mascarpone and whisk until smooth and well combined. sandwich the macaroons with a small blog of blueberry jam and a teaspoon of the yogurt and mascarpone mixture. Gently press together. Repeat until you have 8 pairs of macaroons. |