It’s macaroon time!

If you’re macaroon mad, try our recipe for creamed blue cheese and white chocolate macaroons!

This recipe will make 36 macaroons.

Ingredients - Macaroons

Chopped white chocolate kept in the freezer

25g caster sugar

4 egg whites

125g ground almonds

225g icing sugar

Ingredients – Filling

30g double cream

30g crème fraiche

200g blue cheese

Method – Macaroons

Sift the icing sugar and almonds together onto a sheet of greaseproof baking paper.

Beat the egg whites till they have increased by half, now add the sugar and beat till stiffened.

Fold the almond mixture into the egg white gently and thoroughly till the mix is smooth. Set aside for 5 minutes.

Pipe the macaroons about 2cm onto a greaseproof paper lined baking sheet, top with a little white chocolate.

Leave the macaroons for 12-15 minutes to dry slightly, bake at 180c for 10 minutes.

Remove from oven and cool for 2 minutes, tip the tray up slightly and drizzle cold water under the paper – this will help to release the macaroons.

Place them on a cooling wire.

Method – Filling

Cream together ingredients until smooth. Place in a piping bag and use.

Serving

To serve simply pipe mix onto one macaroon and sandwich with another.

Macaroons are extremely versatile, you can colour the macaroon with a little food colouring and use almost any flavouring you wish!