Ingredients for the macarons:
55 g egg white
38 g icing sugar
70 g ground almonds
125 g icing sugar
Red and green food colouring
Ingredients for the filling:
150 g butter
120 g icing sugar
3 tbsp Spitz Barbara syrup
Delicate ground almond biscuits with a strawberry and rhubarb filling
Combine the almonds and 125 g of icing sugar in a bowl and set aside. Beat the egg whites with 38 g of icing sugar until the mixture forms stiff peaks and add the food colouring of your choice. Incorporate the almond mixture.
Put the mixture into an icing bag and pipe dots measuring around 3 cm onto a baking sheet lined with baking parchment. Pre-heat the oven to around 200 °C.
Leave the baking sheet to rest for around 15 minutes. Put the macarons in the oven, reduce the heat to 160 °C and bake for around 15 minutes. Leave to dry for a further 15 minutes with the oven door half-open.
Mix together all of the ingredients for the filling until creamy and using a teaspoon, fill the macarons and press them together gently.