Provincial Living - - Taste -


Prepa­ra­tion: 15 min (ex­clud­ing stand­ing time) Bak­ing time: 18-20 min Dif­fi­culty: Easy


• 1 ¼ cups al­mond meal (ground al­monds)

• 1 ½ cups pure ic­ing sugar

• 4 egg whites

• ¼ cup caster sugar

• 2 – 3 drops yel­low food colour­ing


1. Lightly grease three large bak­ing trays. Line with bak­ing pa­per.

2. Sift al­mond meal and ic­ing sugar to­gether in a bowl.

3. Us­ing an elec­tric mixer, beat egg whites un­til soft peaks form. Grad­u­ally add the caster sugar, beat­ing un­til dis­solved. (If you are game – the mix­ture is ready when you can turn the bowl up­side down above your head and no mix­ture falls out!)

4. Add food colour­ing. Beat un­til just com­bined.

5. Gen­tly fold in half the al­mond mix­ture un­til just com­bined. Fold in re­main­ing mix­ture un­til com­bined and glossy

(mix­ture will break down a lit­tle).

6. Spoon into a large snap lock/pip­ing bag. If us­ing a snap lock bag, snip 1cm from one cor­ner. Pipe mix­ture into 4cm rounds onto pre­pared trays, 3cm apart. Lightly tap trays on bench to re­move air bub­bles. Set aside for one hour to set­tle mix­ture.

7. Pre­heat oven to 130ºC or 110ºC fan-forced. Bake mac­arons, one tray at a time, for 18-20 min­utes or un­til the tops are firm. Cool on trays. Care­fully trans­fer to a wire tray.

8. Gen­tly spread the fill­ing onto the base of one mac­aron and sand­wich with another. Tip: For more con­sis­tency in the size of the mac­arons – make a 4cm round tem­plate out of heavy duty pa­per. Use this tem­plate to draw cir­cles on bak­ing pa­per – turn pa­per over and pipe mix­ture in the mid­dle of each round.

Fill­ings Le­mon But­ter In­gre­di­ents

• 1 cup sugar

• 2 ta­ble­spoons but­ter

• 2 eggs

• ½ cup le­mon juice


1. Cream the but­ter, sugar and eggs. Add le­mon juice and mix well.

2. Place the mix­ture into a saucepan and cook gen­tly un­til it thick­ens. Al­low the mix­ture to cool slightly.

3. Spoon the quan­tity for use in the mac­arons into a sep­a­rate bowl to cool com­pletely.

4. Pour the re­main­der of the mix­ture into ster­ilised jars and keep re­frig­er­ated. Use as a fill­ing in tarts and cakes. Al­ter­na­tive: use shop-bought le­mon curd as a sub­sti­tute

White Cho­co­late Ganache

• 180g good-qual­ity white cho­co­late, finely chopped

• 1/3 cup (80ml) thick­ened cream

• 20g but­ter, chopped


1. Place cho­co­late in a large heat­proof bowl.

2. Com­bine but­ter and cream in a small saucepan over high heat. Bring to the boil – take care not to burn the cream.

3. Re­move from the heat and im­me­di­ately pour the cream mix­ture over the cho­co­late. Use a me­tal spoon to stir un­til the cho­co­late melts and the mix­ture be­comes smooth.

4. Re­frig­er­ate for 20 mins be­fore use or un­til the mix­ture is al­most firm.

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