Macaroons with mandarin curd
Delicate, crisp and light, these biscuits have a delightfully chewy texture. Made without any flour, they also place a large tick in the gluten-free box. They will keep well in tightly closed tins.
|250 g||Caster sugar|
|125 g||Ground almonds|
|2 drops||Vanilla essence/extract|
|1 to dust||Icing sugar|
- Set the oven to 180C.
- Add the ground almonds to the bowl of an electric mixer with a beater attachment, then slowly add the sugar.
- It’s not enough just to mix the two – you need to extract as much oil from the almonds as possible.
- Add the vanilla and slowly mix in the egg whites to make a dough.
- It should be firm enough to be kneaded by hand. Divide the dough into 12 small balls of equal size.
- Place the balls on a non-stick baking sheet (or oil a sheet of baking paper) and flatten lightly.
- They will spread out while cooking, so space them well apart.
- Brush the surface of the macaroons with cold water and sprinkle with a pinch of icing sugar.
- Bake in the preheated oven for 15-20 minutes. Remove from the oven and cool for a few minutes before transferring them to a cooling rack.
- Once the biscuits are cold, sandwich them together with a teaspoon of mandarin curd, or serve them plain.
- Mandarin curd: preheat the oven to 180C. Blend the eggs, sugar and juice together.
- Pour into an ovenproof container, then place in a deep roasting dish with hot water coming halfway up the side of the container.
- Bake in the oven for 30 minutes.
- Remove the dish from the oven and whisk in the butter until the curd thickens.