Romantic Raspberry Heart Macaroons

Makes +/- 10 macaroons

For the Macaroons
±3 extra large (110g) egg whites
75 g (1/3 cup) Huletts Castor Sugar
5 ml (1 t) raspberry coulis, or food colouring of choice
125 g (1/2 cup) ground almonds
225 g Huletts Icing Sugar
For the topping
2 ml (¼ t) salt
250 g (1 cup) Huletts Castor Sugar
±4 extra-large (150g) egg whites
500 g butter, cubed
5 ml (1 t) raspberry coulis, or food colouring of choice
  1. Preheat the oven to 125ºC. Line a baking sheet with baking paper and set aside.
  2. Place the egg whites into a clean mixing bowl. Whisk to stiff peak stage, gradually add the castor sugar and the raspberry coulis, whisk well.
  3. Sieve the ground almonds and icing sugar, leaving behind any bits that won’t pass through the sieve, but ensuring you haven’t lost too much from your ground almonds. Ensure that you have the correct weight of sifted ground almonds.
  4. Once the meringue mixture is ready, fold in the ground almonds and icing sugar. This is the tricky bit, folding just the right amount. You will see a slight shine develop but your mixture is still holding its shape a bit....this is the perfect stage.
  5. Place the mixture into a piping bag with a plain round nozzle and pipe the outlines of even-sized heart shapes onto the baking paper. Fill half of the heart shapes.
  6. The next trick is to allow the macaroons to form a ‘skin’, this will take anywhere from 5 - 25 minutes depending on how hot or dry it is.
  7. Bake for 12-15 minutes. Remove from oven and allow to cool completely.
  8. Meringue buttercream: Place the salt, castor sugar and egg white in a bain marie with gently boiling water. Mix well to evenly blend.
  9. Once the sugar mixture dissolves (reaches just above body temperate) remove from heat and whisk on highest speed until stiff.
  10. Soften the butter cubes in the microwave and slowly add to the meringue mixture, a block at a time, while continuously mixing.
  11. Add the raspberry coulis and whisk well.
  12. To assemble: Turn the full heart shaped macaroons on their backs. Fill a piping bag or use a spatula to top macaroons with raspberry meringue buttercream. Gently close with open heart shaped macaroons and fill with fresh raspberries.