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Saturday, 30 March 2013

Macaroons


Recipe & image taken from wwtw.howtocookthat.net

4 large egg whites 
70g caster sugar 
230g pure icing sugar
120g ground almonds
pinch salt
food colouring (optional)
Pre heat over to 125 degrees (fan assisted).  Place egg whites  in a bowl and mix with electric mixer until stiff enough to turn the bowl upside down without it falling out, add caster sugar and then food colouring of choice and continue to whip for 1-2 more minutes.  
Sift the almonds, icing sugar and salt twice, discarding any lumps that wont pass through. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula.  The mixture should be smooth and a very viscous, not runny. 
Draw small circles on greaseproof paper and pipe macaroons, neaten the top of the macaroons with a wet finger and rap trays firmly before baking in the oven for 20 minutes. 

Finish with filling of choice.

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