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Raspberry Macaron

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  • serves 8

  • Preparation time: 40

  • Cooking time: 40

Ingredients

3 egg whites
55g caster sugar
pink food colouring
70g fresh or frozen raspberries
200g icing sugar
120g ground almonds

Chocolate Ganache
60ml cream
150g good quality dark chocolate

Method

Preheat oven to 120°C and line trays with baking paper
Beat egg whites till soft peaks form, add caster sugar and two drops of colouring to desired colour, beat until sugar dissolves, transfer to a larger bowl.
Push raspberries through a sieve, (nb.1 tbs of puree is needed)
Fold sifted icing sugar, almond meal and raspberry puree into the egg white mix
Spoon mix into piping bag fitted with a 1cm plain tube. Pipe 3cm rounds about 2.5cm apart onto tray. Tap tray on bench so macaroons spread slightly. Stand for 30 min before baking
Heat cream in saucepan till hot (do not boil), take off heat, add chocolate and stir until smooth, stand at room temperature until spreadable.
Bake macaroons for approximately 20min.
Cool on trays
Sandwich macaroons together with ganache. Dust with icing sugar.

Notes

From its early beginnings in the 17th Century high tea has always been synonymous with high society and class. Every Saturday and Sunday Tower Lodge offers high tea where guests and visitors to the Hunter Valley can indulge in this long standing tradition amongst the luxurious surroundings of the Lodge.

High tea is served at the Tower Lodge using the traditional three tier cake stand, and guest can choose to have a traditional high tea paired with a range of traditional black or herbal teas or Tower’s own blend. For those who want something a little more special champagne high tea is available.