Macaroons! I've seen these yummy treats cropping up in cafes and cake shops everywhere. They're the new sweet craze! And its a great solution to use up any left over egg whites. They make a really great gift so get your baking apron on and perhaps give them to your Dad for Father's Day this Sunday.
I found this recipe on the BBC website:
125g icing sugar
125g ground almonds
90g egg whites
2 tbsp water
110g caster sugar
Preheat the oven to 170/C/325F/Gas 5 and line a large baking tray with baking paper.
Put the icing sugar, ground almonds and 40g egg whites together in a large bowl and mix to a paste.
Put the water and caster sugar in a small pan and
heat gently to melt the sugar, then turn up the heat and boil until the
mixture starts to go syrupy and thickens
Whisk the remaining 50g whites in a small
bowl until medium-stiff peaks form when the whisk is removed from the
bowl, then pour in the sugar syrup, whisking until the mixture becomes
stiff and shiny. For coloured macaroons, add a few drops of food
colouring. Tip this meringue mixture into the almond paste mixture and
Spoon into the piping bag. With
the bag held vertically, pipe 4cm flat circles onto the lined tray,
about 2cm apart. The mixture
should be quite loose to give a smooth finish. The piping will leave a
small ‘tip’ on each circle so, when they’re all piped, give the tray 2–3
slams on a flat surface to flatten them. At this stage, sprinkle with
desiccated coconut if you want.
Leave to stand for 30 minutes to form a skin then
bake in the oven for 12–15 minutes with the door slightly ajar until
firm. Remove from the oven, lift the paper off the baking tray and leave
the macaroons to cool on the paper.
When cool, sandwich the macaroons together with
whipped cream. They can be kept for a couple of days, if they hang
around that long!
Top tip if your using this recipe: Leave the sugar syrup to cool before adding to the egg whites. If its really hot it will end up cooking the egg!! Luckily I had some extra eggs and didn't make the same mistake twice!
Enjoy! Kate xx