Valentines Pink Heart Macarons: Strawberry & Pink Peppercorn

Strawberry & Pink Peppercorn Heart Macarons

An original recipe by Not Quite Nigella

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• 75g almond meal

• 125grams icing sugar

• 2 egg whites

• 1 tablespoon caster sugar

• a few drops of strawberry flavouring

• red or pink food colouring

• 1 tablespoon ground pink peppercorns

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Step 1 - First draw heart shapes in various sizes on 2 or 3 sheets of parchment.

Step 2 - Whiz almond meal and icing sugar in a food processor to make finer.

Step 3 - Beat egg whites until soft peaks form, then add caster sugar and beat until stiff peaks form.

Step 4 - Combine the almond meal and egg whites very gently and add colouring and flavouring. The mixture should not be too runny and should hold it's shape.

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Step 5 - Fit a piping bag with a plain 1cm nozzle. Pipe macaron mixture onto parchment using the heart stencils as a guide. Sprinkle over with ground pink peppercorns.

Step 6 - Leave to form a skin for 10 minutes. Preheat oven to 180C. Bake in oven for 20 minutes. Cool and remove from parchment very carefully once fully cooled.

Buttercream

• 250grams butter softened

• 4 cups icing sugar

• 2 tablespoons milk

Beat butter in a small bowl with electric mixer until light and fluffy, beat in sifted icing sugar and milk in two batches until fluffy.

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