A crisp Italian meringue macaroon shell with a fresh, granny smith apple puree as the filling.
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.
Peel the apples, reserving the peels.
Core the apples and cut into thin slices.
Add to a small pan with the water, butter and sugar, put a lid on top and place on a high heat for about 2 minutes, shaking the pan from time to time.
Open the lid and check the apples are soft and all water is evaporated.
Add the mix to a blender and start to puree.(This should give a light green tinge)
Once smooth and the mixture has cooled off slightly, add the skins and quickly blitz, then pass through a chinoise and place in the fridge until cooled.
«This recipe is best with granny smith but alternative apples can be used. »