Peach Bellini Macarons

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Put two 4cm circle templates (see page 81) on two baking trays then cover each with a layer of baking parchment. (Or draw around something roughly 4cm in diameter directly onto the baking parchment.)

Step 2

2. Place the ground almonds and icing sugar into the bowl of a food processor. Blitz until the nuts are really finely ground and well mixed into the sugar. I used to skip this step, thinking it unnecessary, but it is the key to smooth, even macarons. Coarse bits of almond in the batter weigh it down, making it grainy. Transfer the mixture into a large bowl.

Step 3

3. Mix half the egg white (60g) into the finely ground almonds and icing sugar and stir until a stiff paste forms. Set this aside while you make the Italian meringue.

Step 4

4. Place the caster sugar into a small saucepan with 3 tablespoons of water. Bring to the boil and stir until the sugar has dissolved. When the mixture is clear, stop stirring and heat until the syrup registers 118°C on a sugar thermometer. Meanwhile, put the remaining egg white into a clean, grease-free bowl (any droplets of fat can deflate meringue). As the syrup is nearing 118°C, start whisking the egg white on a high speed in a stand mixer or with an electric hand-held whisk until it reaches soft peaks and just holds its shape on the whisk.

Step 5

5. Take the syrup off the heat as soon as it is up to temperature and, with the whisk on low, slowly pour the syrup into the egg whites in a steady stream. Make sure you don't stop whisking, and try to avoid pouring the syrup onto the beaters or it will get messy. Continue to whisk on a high speed until the mixture has cooled slightly and the bowl is no longer hot to touch. It should be thick and glossy. Add any gel food colouring now, if using, as it is easiest to mix it through the macaron mixture at this stage.

Step 6

6. Use a spatula to scrape the meringue out of the bowl and onto the almond paste in the large bowl. Fold together until the mixture runs in a thick ribbon from the spatula, disappearing back into the mix within ten seconds. If the mixture is too thick, the piping bag will leave peaks and the shells will not be smooth. Transfer to a piping bag fitted with a 1cm- round nozzle. Pipe 4cm circles onto the baking parchment, using the templates (or drawn circles) as a guide.

Step 7

7. Leave the macarons to dry for at least 30 minutes until a thin skin forms on top; it may take a little longer if the kitchen is humid. They should no longer be sticky to the touch and will have a matt appearance. The skin allows the macarons to withstand the oven temperature for long enough to rise and let the signature 'foot' (the lacy bit at the bottom of a macaron) peek out. While you are waiting, preheat the oven to 170°C/150°C Fan/gas 2.

Step 8

8. Bake in the centre of the oven, one tray at a time, for ten minutes. The shells should not have started to brown, but they should be firm and sound hollow when lightly tapped. Leave to cool for a few minutes before peeling off the parchment.

Step 9

. First, make the purée. Bring a small pan of water, big enough to fit the peaches in comfortably, to the boil. Mark a cross on the bottom of each peach using a sharp knife. Fill a separate bowl with ice-cold water.

Step 10

2. When the water is boiling, drop the peaches into the pan. Allow to cook for 1-2 minutes, or until the skin starts to peel away. Carefully remove the peaches and fully submerge them in the cold water. This process makes the peaches easier to peel.

Step 11

3. Remove the skins with your fingers and discard them, then slice the flesh into small pieces and discard the stones as well. Place the chunks into a food processor and blend until smooth, or press the mixture through a sieve.

Step 12

4. Pour the peach purée into a small saucepan and add the sugar and lemon juice. Allow to gently simmer for 5-10 minutes, or until the mixture has thickened slightly and is no longer watery. Reducing the purée like this helps to prevent the macaron shells going soggy when they are assembled. Put into a small container and refrigerate until needed.

Step 13

5. Next, make the buttercream. Put the softened butter and icing sugar into a large bowl and beat using an electric hand-held whisk until it forms a thick paste.

Step 14

6. Add the white wine or prosecco to the buttercream, a tablespoon at a time, and whisk to combine. Continue whisking for a further five minutes to lighten the mixture; it should be pale and fluffy. If it splits, add a few tablespoons of icing sugar and it should come back together. Transfer to a piping bag and refrigerate until needed.

Step 15

7. To assemble the macarons, arrange the shells in pairs, discarding any misshapen or cracked shells (or keep them for my Macaron Shell Ice- cream on page 89!), Pipe a ring of buttercream onto half of the shells, then fill the centre of each ring with a teaspoonful of peach purée. Sandwich together with the other macaron shells. Store them on their sides (to stop the filling seeping through the bottoms) for up to four days in the fridge