Delicate French macaroons filled with raspberry jam and a peanut butter cream.
Preheat the oven to 160°C
For the macaroon shells: place the ground almonds and the icing sugar in a food processor. Process for 30 seconds to obtain a finer mixture then pass it through a sieve to ensure it is completely lump-free.
Mix the water and granulated sugar in a small pan with a spatula. Leave this mixture to reach 118-119°C, test using a sugar thermometer.
Place half of the egg white in the bowl of a food mixer and whisk until stiff. When the sugar has reached the correct temperature, pour it over the beaten egg white. Whisk until the mixture has cooled down.
Pour the remaining egg white onto the ground almonds and icing sugar. Mix well.
Incorporate a little of the cooled meringue into the mixture then fold in the rest. Mix thoroughly until it has a smooth, even and ribbon like consistency.
Fill a piping bag with the mixture. Pipe macaroons onto a baking mat or a baking tray lined with baking parchment.
Gently tap the mat or baking sheet to settle the macaroon mixture then bake for 10 minutes, turning the mat or baking sheet around half way through the cooking time.
Once cooked, set aside and allow to cool.
Mix together the egg yolks, caster sugar and the cornflour.
Place the milk in a saucepan and bring to the boil. Once boiling, add the milk to the egg yolk mixture a little at a time. Return to the pan and whisk over a medium heat for 3-4 minutes, gently bringing it back to the boil. Place the cream in a bowl and allow to cool. Fold the peanut butter into the cooled cream and place in a piping bag.
Pipe the peanut butter cream on to half of the macaroon shells. Spread the raspberry jam on to the remaining macaroons and then sandwich the two halves together to finish.
«Vary the filling by using blueberry jam, orange curd or honey instead of raspberry jam.»