Archive for ground almonds

A: Stuck a feather in his hat…

Posted in Biscuits/Cookies with tags , , , on November 30, 2008 by gluttondressedaslamb

…and called it macaroooooony!

There is only so much pavlova or meringue one can make with leftover eggwhite before becoming completely and utterly sickened at the mere thought of recipes that call for yolks only. I used to freeze my leftover whites, fully intentioned to use them at some point to make cakes, biscuits, etc. only to leave them forgotten in the freezer as the stockpile of whites pile up gradually over the year. So when we was faced with 2 egg whites left over from a carbonara last night, I prompted placed them in the fridge and vowed to use them this morning.

Nigella Lawson has a wonderfully simple recipe for chewy macaroons in Feast, which I have made countless times before. They do tend to be quite sweet as she recommends a 1:1 ratio of sugar to almond meal. I make it with much less sugar, which doesn’t seem to affect the texture much and results in a far more palatable biscuit for someone with only a moderate sweet tooth, looking for a side-of-the-saucer biscuit for afternoon tea. If anything, I love making these as I end up with lovely rose water-scented hands for the rest of the day, which I find to be strangely restorative and grounding all at once.

macaroons1

Chewy Macaroons (adapted from Feast)

Ingredients:

140g caster sugar

200g ground almonds

2 egg whites

1/4 tsp ground cardamom seeds

approximately 24 blanched almonds (depending on how greedily you shape your macaroons, one almond per macaroon)

2-3 tablespoons rosewater

Method:

Combine all your ingredients except for the blanched almonds and rose water into your mixer and using the paddle attachment, mix until well-combined.

Coat your hands with rosewater, then shape mixture into walnut-sized balls, rolling each ball between your hands to scent it.

Place biscuits on a baking sheet, spaced 2-3 cm apart, squish an almond into each macaroon, flattening it slightly and bake at 200C for 12 minutes.

Macaroons are pale even when ready, and will firm slightly on cooling.

macaroons3

From mixer to table in under 20 minutes, a perfect mid-week sweet!

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