Purple Bilberry & Beetroot Macaroons Recipe

Purple Bilberry & Beetroot Macaroons Recipe
SERVES
12

TIME TO PREPARE

STORAGE
Store in fridge in air-tight container for up to 4 days.
Gluten Free Dairy Free

Add some purple pizzazz to a simple sweet treat recipe, these Macaroons are vibrant, colourful and dairy-free. Easy to make, infused with bilberry powder to create the gorgeous meringue shell with a creamy vanilla and beetroot buttercream sandwiched inside. Perfect for parties, as presents or just to jazz up your food!

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Ingredients
  • FOR THE MACAROONS:
  • 2 Egg Whites (Room Temp)
  • 75g Caster Sugar
  • 80g Icing Sugar
  • 10g Bilberry Powder
  • 75g Ground Almonds
  • FOR THE BUTTERCREAM:
  • 100g Unsalted Butter (Room Temp)
  • 200g Icing Sugar
  • 2 Tsp Natural Vanilla Extract
  • 10g Beetroot Powder

Equipment
  • Sieve
  • Mixing Bowl
  • Electric Whisk Mixer
  • Spatula
  • Piping Bag
  • Scissors
  • Baking Tray
  • Baking Paper
  • Oven
  • Teaspoon

Method
  1. Firstly, to make the macaroon shells - sieve the ground almonds, icing sugar and bilberry powder into a mixing bowl.
  2. Meanwhile in an electric mixer whisk the egg whites until they look like foamy bubbles.
  3. Gradually add in the caster sugar to create a thick glossy meringue type of mixture.
  4. Using a spatula, combine the meringue with the icing sugar, ground almonds and bilberry powder in a figure of 8.
  5. The mixture is ready when it drizzles like a ribbon.
  6. Next, fill a piping bag and cut the bottom off across at 180 degrees in a line.
  7. Line a baking tray with baking paper and pipe 24 small even circles of the macaroon shell mixture along the baking tray.
  8. Allow to dry for 15 minutes before baking.
  9. Bake for 15 minutes at 150 degrees c, whilst you make the filling.
  10. To make the beetroot butter cream filling - combine all the ingredients together in the cleaned electric mixer and whisk together on a medium speed. You will get a lovely pink mixture, thanks to the beetroot powder.
  11. Using a teaspoon, spoon a little bit of the mix onto the flat side of a baked and cooled macaroon shell and sandwich together with another shell - pushing them slightly together so that the buttercream inside reaches the edges. 
  12. Do this with all of the butter cream and 2 macaroon shells each.
  13. Leave for a few moment to stick together well and for the buttercream to dry a little.
  14. Share & enjoy!
Bilberry & Beetroot Macaroons Recipe Purple Bilberry & Beetroot Macaroons Recipe
25 April 2017 - 3:22pm