Crispy shell macaroons made with an italian meringue and filled with a peanut butter creme patisserie and raspberry jam
Preheat the oven to 145'C.
Make the macaroon shells: place the ground almonds and the icing sugar in a food processor and mix to give a fine, lump-free powder.or use a fine sieve.
Place the water and the caster sugar in a saucepan and heat to 118'C. Whilst this mixture is heating, whisk 75g of egg whites. Once the sugar has reached 118'C, add it to the egg whites and whisk until the mixture cools down. Add the food colouring and mix gently.
Add the remaining egg whites to the icing sugar and almond mixture and mix well until you obtain a paste , Add a spoonful of the meringue mixture at the time and fold it in. Once the mixture reaches the ribbon stage, place it in a piping bag and then pipe the macaroons on to a lined baking sheet. Gently tap the baking tray down on to the work surface. Transfer to the oven and cook until the macaroons feet are created, after that keep on opening the oven door every minute or two to turn the macaroons. Macaroons are ready when they don't stick in the paper anymore , it'll take around 12/15min.
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.
«Oven temperatures can vary quite dramatically. If using a fan oven go a bit lower with the temperature,try 140/145C»