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Macaroons
Eat your heart out Lauderee!
An elegant addition to any table, • 125 grams icing sugar very stiff. Combine the ground
these macaroons look beautiful • 2 large egg whites nuts, vanilla and remaining icing
and can be made small and • 15grams caster sugar sugar* and then fold into the
perfectly formed or larger, as I • few drops of vanilla essence. stiff egg whites. Gently combine
have made here, for a substantial but be sure not to overwork the
dessert. Pictured are my extra large Basic butter-cream filling: mixture. I achieved this pale pink
dessert macaroons flavoured with • 250 grams icing’ sugar colour by adding a small spoonful
raspberry and filled with a light • 125 grams unsalted butter, of blitzed fresh raspberry to the
mixed berry compote. softened meringue mix. You could also
achieve an array of beautiful
The recipe here is for basic vanilla Berry compote filling: colours using a small amount of
almond macaroons with a • fresh summer berries food colouring but use colours
butter-cream filling, however, the • a tablespoon of sugar reduced sparingly as the aim is to achieve
possibilities are endless! I have down make a tart filling a lovely pastel shade.
suggested a number of variations (alternatively you could choose
that can be made to suit your colour to fill with good quality bought (*Variations: Chocolate macaroons
scheme. The fillings and flavours jam). substitute 15g of icing sugar
can also be combined to suit your for good quality cocoa. Lemon
tastes, so do experiment!
Preparation
macaroons - add the zest of one
• 2 baking sheets, lined with
lemon and a few drops of lemon
Ingredients
parchment paper
or orange oil. Peppermint and
• Preheat the oven to 180°C/Gas
chocolate macaroons add a drop
For the macaroons:
mark 4
or two of peppermint oil in the
• 75 grams ground almonds
macaroon mixture in place of the
(ground pistachios work just as
Whisk the egg whites until fairly
vanilla.)
well although they have a more
stiff, but not dry, sprinkle the
distinctive flavour)
caster sugar over and whisk until
 ukhandmade Spring 2009
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