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Recipe: Port and stilton macarons

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ABOUT

Prep time: 30 minutes

Cook time: 15 minutes

 

INGREDIENTS

  • FOR THE SHELL

95g ground almonds

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

 

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.

 

 

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