Thursday, 11 March 2010

Macaroons

This is the result of leftovers - leftover meringue from my other half recreating the Ottolenghi Passion Fruit Tartlets (recipe to follow soon, I promise) and the excess chocolate fudge filling from the cake the day before. To shake it up a bit, we added some caramel to the chocolate fudge, and made a second filling with strawberries and cream. Apparently the correct term for two pieces of meringue sandwiched together is a gerbet macaroon, but these look slightly too rustic to call them that.

Ingredients
For the meringue:
3 egg whites
175 g caster sugar

For the caramel chocolate fudge:
see previous recipe (amend quantities accordingly)
100g caster sugar

For the strawberries and cream:
140ml double cream
8 strawberries, sliced
100g icing sugar

Method:
Using a food mixer or electronic whisk (doing this by hand will murder your arms), beat the eggs until they become slightly bubbly, then slowly pour in the sugar, whisking constantly. Once all the sugar is added, keep on beating until the meringue mix forms peaks. 

Feed the meringue mix into a piping bag with a 2cm nozzle at the end, and pipe onto a baking tray lined with baking paper. Ideally your meringues should be about 5cm wide. Bake in the oven at 150° for 15-20 mins, until lightly golden. Do not remove the meringues from the oven - rather, leave them in there until the oven is completely cool. This will dry them out and make them beautifully crispy.

For the chocolate fudge, make the mix as before. Then spread the sugar out on some baking paper on a tray and grill for 5 mins, until liquid. remove from the oven and allow to cool. Once it is cool, smash up the caramel into small 1cm-ish chips and mix into the chocolate fudge. 

For the strawberries and cream, beat the cream and 100g icing sugar until the cream is firm, but not solid (it should be a similar consistency to the chocolate fudge - be careful not to over-beat; you don't want it to turn into sugary butter!) and then by hand, mix in the slices of strawberries. 

Spoon a generous teaspoon of each mix between the meringues and sandwich together. Serve while very fresh - they're not nearly as nice when the meringue goes soggy.

1 comment:

  1. We were beneficiaries of the last of these and can really recommend them. The added pieces of caramel were an inspiration

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