Macaroons seem to be the treat of the season. I found them to be a bit risky, and not the easiest thing I've made; the type of baking where each step is tricky, and you find yourself checking the oven to see if the recipe has actually worked!
Thankfully it did, and here's the tried and tested guide, taken from the BBC 'Good Food' website.
Ingredients
125g icing sugar
1 tbsp cocoa
100g ground almonds
2 medium egg whites
For the filling:
50g milk or dark chocolate, chopped
2 tsp skimmed milk
Method
1. Preheat the oven to 180*c.
2. Sift the icing sugar and cocoa into a bowl.
3. Stir in the ground almonds.
4. Whisk the egg whites until stiff, and fold them into the dry mixture.
5. Spoon the mixture into a piping bag, and pipe 3cm 'blobs' onto a baking tray lined with greaseproof paper (make sure you leave a little space in between each blob, for rising).
6. Leave the blobs to dry for 15 minutes, and then bake for 15-20 minutes.
7. Cool on the paper, and then peel the now-cooked macaroon shells off.
8. Melt the chocolate over a pan of boiling water, and add the milk. Mix well, and leave to thicken and cool.
9. Spread enough of the chocolate on the flat side of the shells so that it just 'squidges' out when two shells are sandwiched together.
10. Enjoy with a cup of tea!
Difficult rating: 8/10
Wife rating: "Light and chewy- something for summer".
Toddler rating: Ate the shells, not the chocolate!
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