PORT & STILTON MACARONS Prep time: 30 minutes | Cook time: 15 minutes
INGREDIENTS FOR THE SHELL 95g ground almonds
METHOD 1 To make the shells, sieve the ground almonds, icing sugar and salt into a large bowl. Repeat this step two more times. 2 In a separate bowl, whisk the egg whites until stiff peaks form. Add the caster sugar a little at a time until well mixed. 3 Gently fold the egg whites into the dry ingredients. Add the food colouring and transfer the batter into a piping bag. 4 Pipe the macarons onto a sheet of parchment paper on a baking tray. Make them about 3cm in size.Tap the tray on a worktop 3 times before leaving the macarons to rest for 30-60 minutes. Preheat the oven to 150°C / 130°C (fan) / gas mark 1, whilst the macarons are resting. Bake the shells in the oven for 15 minutes before transferring them over to a wire rack to cool completely. 5 Combine the Port, sugar and lemon juice in a pan over a gentle heat. Once the sugar has dissolved, bring to the boil for 5 minutes, stirring continuously. Add the butter and continue to boil for a further 3 minutes.Transfer the jam to a sterilised jar and leave to cool. 6 Crumble the Stilton into the cream cheese and whisk until light and fluffy. 7 Finish by spreading a layer of cheese filling on half of the macarons and a layer of Port jam on the other half before sandwiching them together. Keep refrigerated and enjoy within 3 days.
210g icing sugar 50g caster sugar
3 egg whites Pinch of salt 2 drops claret food colouring (or 1 drop red and 1 drop blue) FOR THE PORT JAM 440ml ruby Port 1kg jam sugar Juice of one lemon ½ tsp butter CREAM CHEESE FILLING 200g full fat cream cheese 100g Stilton
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