Macaroons

Macaroons (makes 20)

Egg whites75g
Fine caster sugar50g
Ground almonds90g
Icing sugar135g

Whisk the egg whites at room temperature to peaks. Gradually add  the caster sugar. Sift the ground almonds with the icing sugar and mix together. Add the egg white mixture. Use a plastic scraper to press down on the mixture for 5 minutes. Put into a piping bag and pipe the mixture out onto greaseproof paper and leave set for 30 minutes. Place on baking tray in the centre of an oven pre-heated to 160 deg for 10-12 minutes. Leave to cool.

Pipe the mixture onto one half of the shell.

Cover with another shell and decorate the top.

** If adding colouring, do so after you add the caster sugar

Chocolate Macaroons (makes 20)

Egg whites75g
Fine caster sugar50g
Ground almonds90g
Icing sugar135g
Cocoa powder5g

Whisk the egg whites at room temperature to peaks. Gradually add  the caster sugar. Sift the ground almonds with the icing sugar and mix together. Add the egg white mixture. Use a plastic scraper to press down on the mixture for 5 minutes. Put into a piping bag and pipe the mixture out onto greaseproof paper and leave set for 30 minutes. Place on baking tray in the centre of an oven pre-heated to 160 deg for 10-12 minutes. Leave to cool.

Pipe the mixture onto one half of the shell.

Cover with another shell and decorate the top.

Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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