Rosy mac­a­roons

Th­ese pink mac­a­roons are the per­fect bite-sized treat for Sun­day tea or a spe­cial oc­ca­sion. Play around with food colour­ing and serve a pretty rain­bow mix.

YOU Something Sweet - - CONTENTS -

20 mac­a­roons (40 halves) Prepa­ra­tion time: 15 min­utes Stand­ing time: 20 min­utes Bak­ing time: 20 min­utes


corn­flour to dust

225 g ic­ing su­gar

130 g ground al­monds, blitz in a food pro­ces­sor un­til fine

3 egg whites

60 g cas­tor su­gar few drops of pink food gel


90 g dark choco­late, bro­ken

into squares

50 ml dou­ble cream yo­ghurt

Pre­heat the oven to 120 °C. Line a bak­ing sheet with bak­ing pa­per and grease with non­stick spray. Dust with corn­flour.

1 Mac­a­roons Sift the ic­ing su­gar and finely ground al­monds three times.

2 In a sep­a­rate bowl, whisk the egg whites un­til soft peaks form. Spoon in the cas­tor su­gar and whisk un­til the mix­ture be­comes thick, white and glossy. Add a few drops of food gel and blend.

3 Fold in the al­mond mix­ture a spoon­ful at atime.

4 Spoon the mix­ture into a pip­ing bag with a round noz­zle and pipe 2-3 cm cir­cles on the bak­ing sheet. Rapidly lift the noz­zle so it doesn’t make a point (level the sur­face with a spoon dipped in wa­ter, if needed). Leave the mac­a­roons for 20 min­utes or un­til a skin forms on the sur­face. Bake for 20 min­utes or un­til they can be lifted with a pal­ette knife. Leave to cool on the sheet.

5 Ganache Melt the choco­late in the mi­crowave oven. Stir ev­ery 15 sec­onds. Stir in the yo­ghurt and let the mix­ture cool un­til thick. Sand­wich the mac­a­roons with ganache. Leave un­til firm.

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