Nutty macaroons
47 minutes
With their cheerful cherry decoration, these little macaroons look very festive. They're packed with flavour, too.
Lynn Lewis and Joachim Wahnschaffe
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Ingredients
Serves: 30
- 2 egg whites
- 140 g caster sugar
- 75 g ground hazelnuts
- 75 g ground almonds
- 85 g grated dark chocolate
- 85 g sultanas
- 1 teaspoon grated lemon zest
- 1 tablespoon rum
- 1/2 teaspoon ground cinnamon
- 100 g plain flour
- 125 g icing sugar
- 2 tablespoons lemon juice
- 15 red glacé cherries, cut in halves
Directions
Preparation:35min ›
Cook:12min ›
Ready in:47min
- Use 2 baking trays. Preheat the oven to 160°C; line baking tray with baking paper.
- Beat egg whites with electric beaters until very stiff. Add half the sugar, a little at a time, beating until mixture is shiny and the sugar has dissolved.
- Using a large whisk, fold in the remaining sugar, the ground nuts, chocolate, sultanas, zest, rum, cinnamon and flour, taking care that the beaten egg whites retain their shape and stiffness. Using a teaspoon, shape 30 walnut-sized mounds of mixture and place on baking trays.
- Cook for 12–15 minutes (the low temperature will dry the macaroons out rather than actually bake them); when done, the insides should still be soft. Transfer to a wire rack.
- Combine the icing sugar and lemon juice in a small bowl. Cover macaroons thinly with icing while still hot; decorate each one with half a glacé cherry.
Top Tip
To make a luxury version of these macaroons, after they have cooled and been iced, coat the bases with melted chocolate and leave to set.
