w CHRISTMAS GIFTSw
COFFEE MACAROONS If you’re feeling adventurous, these macaroons are sure to impress. Itwould be rude not to have a fewpractice runs first though…
Makes 50 pairedmacaroons
200g ground almonds 200g icing sugar 160g eggwhites (about 5medium) Brown food colouring 75mlwater 200g caster sugar
1 Line 2 baking sheetswith baking parchment. Thoroughlymix the ground almonds and icing sugar together in a food processor and sift into a large bowl, discarding any coarse pieces of almond remaining in the sieve.
2 Put the almondmixture into a bowl and, using a spatula,mix in 80g unbeaten egg white, to create a smooth paste. Add 0.5–1
tsp food colouring, depending on how vibrant youwant the colour to be. Set aside.
3 Bring the sugar andwater to the boil in a small saucepan over a lowheat.Once the sugar has dissolved, use a pastry brush dipped inwater to brush down any sugar crystals on the side of the pan. Turn up the heat, bring to the boil and boil until it reaches 115º
C.Meanwhile, using a hand-held electricwhisk and a large bowl, whisk the remaining 80g eggwhite to soft peaks. Thewhites should cling to thewhisk and start to create a ‘peak’which falls over on itself.When the sugar syrup reaches 115ºC, pour it over thewhisked eggwhite, avoiding pouring it onto thewhisk itself, then continue towhisk to stiff peaks. The peak should hold its vertical position and not fall over on itself.
4 Using a rubber spatula, stir one-third of thismeringue into the almond paste, to loosen themixture, then carefully fold in the remainingmeringue. Continue to fold the
macaroonmixture just until it becomes smooth, uniform, gently flowing and a little shiny. Test a small amount on the baking parchment: it should not be stiff enough to leave a peak, nor so soft that it floods excessively.
5 Fill a piping bag fittedwith a 5–8mmplain nozzlewith themacaroonmixture and pipe littlemounds, about 2–2.5cmin diameter, onto the prepared trays. Set aside for 20–30 minutes until a skin forms on the surface. Meanwhile, heat the oven to 160ºC/gasmark 2.
6 To check themacaroons are ready to bake, lightly brush the top of onewith the tip of your finger: the batter should not stick to your finger and it should feel slightly leathery. Bake in the oven for 15–20minutes, or until themacaroons have formed a crisp shell and base.
7 Slide the baking parchment onto a cool surface, to encourage the bases of the macaroons to release fromthe paper. Leave
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