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Fruit Mince Macarons

Fruit Mince Macarons

BY Tina Bester

This festive twist on a macaron is filled with cream cheese and fruit mince – it may just give the old mince pie a run for its money!

  • Makes : 15- 20 |
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 14 mins
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Macarons
170 g icing sugar
160 g ground almonds
½ tsp (2.5 ml) all spice
4 egg whites
50 ml water
160 g castor sugar

Fruit Mince Cream Cheese Filling
60 g butter, softened
75 g cream cheese
250 g icing sugar
150 g fruit mince (store bought or homemade)

edible gold dust to garnish

Macarons
Preheat the oven to 150 ºC.

Line 3 baking sheets with baking paper.

Sieve the icing sugar, ground almonds and all spice into a large mixing bowl. Add two egg whites (unbeaten) and mix to form a thick paste and set aside. Place the other two egg whites into the bowl of a cake mixer.

Place the water and castor sugar into a small saucepan over medium heat. Bring to a boil and cook until the syrup registers

110 ºC on a sugar thermometer, at which time start to beat the egg whites on a high speed.

Once the syrup has reached 118 ºC pour it slowly down the side of the bowl containing the whipped egg white, avoiding the whisk. Whisk on high until the mixture has cooled slightly and you have a shiny, peaked meringue mixture.

Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter – it should fall in a thick ribbon from the spatula.

Transfer the batter to a piping bag fitted with a plain, 1 cm round nozzle. Pipe rounds onto the prepared baking sheets about 3-4cm apart; knock the air out of the macarons by tapping the tray on the kitchen counter and then leave to rest for 30 minutes so that the macarons develop a ‘skin’.

Place in the oven and bake for 12 minutes.

Remove from the oven and slide the baking paper onto a work surface and allow the macarons to cool for a few minutes before gently peeling off the paper. Pair up your macaron shells.

Fruit Mince Cream Cheese Filling
Beat the butter and cream cheese with an electric beater until combined, sift in the icing sugar and continuing to beat until the icing sugar has been incorporated.

Stir in the fruit mince using a rubber spatula. Spoon a teaspoon of filling onto the flat side of one macaron and top with another macaron. Sandwich the two shells together.

To garnish, sprinkle or use a paintbrush to paint on the gold dust, as you prefer.

Smart Idea/Festive Idea/Festive Thought: Package as a thoughtful gift for a friend with a sweet tooth.