I'm not usually one for posting recipes but over Christmas I made no less than four batches of these - they're dead easy and went down an absolute treat as little stocking fillers.
To make 12 pairs, you will need:
2 medium egg whites, at room temperature
150g caster sugar
Red/pink food colouring
120g ground almonds (optional)
120g icing sugar
150ml double cream
2 tbsp sieved raspberry jam
Get out two baking trays lined with grease proof paper, and preheat the oven to 140°C (130 fan).
Put the egg white, caster sugar and a few drops of food colouring into a mixing bowl, and whisk with an electric whisk until the mixture is very thick and mousse-like.
Combine the almonds and icing sugar and gradually whisk in, then continue whisking for 1 minute after the last addition to make a shiny, smooth and thick mixture.
Spoon the mixture in equal sized blobs onto the paper. I found that it's best to anticipate they'll grow, so don't worry if the blobs are very small. Diddy macaroons are adorable!
Bake for about 25 minutes, until firm. Remove from the oven and leave to cool on the trays.
When completely cool, whip the cream until stiff, roughly swirl the raspberry jam through. Don't worry about pips, and it doesn't need to be completely mixed together.
Match up each of the macaroon pairs, and spoon the raspberry cream onto one side of half of the pairs. Push the two sides together and chill until ready to gobble up.
If you're not an almond fan, you can omit that ingredient for silky smooth sugary delights. Check out the original recipe including instructions for yummy lemon ones too! What have you guys been baking lately?