Posts tagged ground almonds

After Eight Macaroons

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I don’t think I’ve ever met anyone who doesn’t like After Eights….or macaroons for that matter. These are, in my opinion, better than the real thing. The only unfortunate thing here is that they don’t come in those tiny little delicately folded envelopes…..oh and that you can’t play the ‘After Eight Game’! (If this is new to you check out this link. Hilarious game, especially after a few bevvies)

Makes about 12

Macaroons

  • 60g egg whites (about 2)
  • 40g caster sugar
  • 50g ground almonds
  • 110g icing sugar (minus 2 tbsp)
  • 12g Green & Blacks cocoa powder

Filing

  • 80g unsalted, softened butter
  • 100g sieved icing sugar
  • 1 tsp peppermint essence
  • Splash green food colouring
  1. Preheat the oven to 170°C and line a baking tray with parchment
  2. Blend the ground almonds, icing sugar and cocoa together in a food processor until fine and then sieve.
  3. In another bowl, whisk the egg whites until soft peaks form, then add the caster sugar a spoon at a time until glossy stiff peaks form.
  4. Fold in 1/3 of the almond mixture to loosen it. Then fold in the rest, being gentle not to knock the air out.
  5. Spoon into a pipping bag with a round ended nozzle and pipe consistent circles of the macaroon mixture evenly. Give the tray a sharp slap on the surface a few times to level them and leave for 25 minutes, uncovered to form a skin before baking.
  6. Bake for about 12-15 minutes. They are ready when they come away easily from the tray. Leave to cool.
  7. Make the buttercream filling by combining the ingredients in a processor and then spooning into a smaller piping bag.
  8. When cool, pipe small amounts onto macaroon halves and sandwich together!

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Blueberry and Lemon Friands with Cinnamon Creme Anglaise

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I’ve been wanting to make these frainds for ages! They are little ‘cakes’ that are make with egg whites and are therefore light and airy and often seen occupying the deli counters in Australia. They are a similar to financiers if you’ve ever had one but without the brown butter. In addition, I couldn’t resist making an accompanying creme anglaise with the 3 spare egg yolks!

Frainds (serve 6)

  • 100g unsalted butter, melted
  • 125g icing sugar
  • 25g plain flour
  • 85g ground almonds
  • 3 egg whites
  • 1 lemon, zest
  • 65g blueberries
  1. Preheat the oven to 200°C and grease a 6 spaced muffin tin or 6 friand moulds with plenty of butter.
  2. Sieve the flour and icing sugar into a bowl and mix in ground almonds and lemon zest.
  3. In another large clean bowl, whisk the egg whites until frothy but by no means are you looking for a meringue-like soft peak. Just mix by hand or with an electric beater until airy and foamy.
  4. Fold in the dry ingredients followed by the melted butter until incorporated.
  5. Spoon into the greased muffin mould and top with a handful of blueberries.
  6. Bake for 15-17 minutes until cooked and firm to touch with a lovely golden crust. Leave to cool in the tins before removing and dusting with icing sugar. Serve with ice cream, a coffee or my cinnamon creme anglaise!

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Creme Anglaise

  • 6 egg yolks (3 from your friands)
  • 65g caster sugar
  • 1 tsp ground cinnamon (optional)
  • 500ml whole milk
  • 1-2 vanilla pods
  1. Whisk the egg yolks, sugar and cinnamon in a bowl.
  2. Scrape out the seeds from the vanilla and add them and the pod to a saucepan with the milk. Heat until just about to simmer and then remove from the heat.
  3. Whisk the yolks and then gently and slowly pour over the warm milk in a steady stream while continuing to whisk until all is added. Return the mixture to the saucepan and place on a very low heat. Stir continually with a wooden spoon to cook and thicken the custard making sure the heat stays low so it doesn’t scramble the egg.
  4. Continue to heat until it is thick enough to coat the back of the spoon.
  5. Strain through a sieve into a jug and serve.This could also be cooled and churned in an ice cream maker for a lovely cinnamon ice cream!

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