Food: Macaroons - The Lyorn's Den
Fri Sep. 6th, 2013
11:05 pm - Food: Macaroons
These feel like christmas cookies, and although the swallows are gathering to fly south, it's dark when I get up in the morning, and gingerbread season has officially opened in town, it's barely autumn yet.
But last Sunday I made a tarte with a kind of custard filling, which meant that I had egg whites left over. I meant to sneak them into an omelette the whole week, but it did not work out, so macaroons.
Roast, if not already roasted, about 150 grams of chopped or ground nuts and let them cool (I put a cold pack under a large plate for faster cooling). Grate the peel off half a lemon. Measure 135 grams of fine baking sugar in a cup, and get a tablespoon and a jar of starch ready.
Pre-heat the oven to 130 degrees. You will need a convection oven, because you will have to use three baking sheets. Cover the sheets with baking paper.
Take three cold egg whites, a pinch of salt and a cold, fat-free mixing bowl of about 3 litres in size. The egg whites will look very lost in there, for now. Trust them to grow.
With a hand mixer, mix for 2 minutes on low or medium low setting. You want the whites to become, well, white, and then some. Then for 4 minutes on medium or medium high setting. Now the size of the bowl should start to make sense. Then beat for 90 seconds on highest setting, so it becomes silky and you can cut it with a knife.
On medium, beat in half of the sugar in about 30 seconds. Then stir in the rest of the sugar and the starch quickly on low. The mass should be thickening now and size should be reduced to half-the-bowl. Stop stirring.
Put all the rest of the stuff in the bowl and mix quickly with a cooking spoon.
Then use two teaspoons to form small heaps on the baking trays. I created about 70 of them. Put in oven, and bake for 40-45 minutes. Check regularily, using more than one baking sheet at a time can give uneven results.
They are baking right now, so cannot yet tell you if they are any good. But I have high hopes.
I could fill them with coffee butter cream, but I think I won't.
ETA: They turned out very fine. Notes to self, give them two days rest in a cake tin for the tastes to develop, and stir the lemon peel in with the first half of the sugar. Try also adding lemon juice.
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