Pyrex National Baking Week
Homemade Family Time
17th - 23rd October 2016
Family Time Tips
Nielsen-Massey Rose Water Macaroons with White Chocolate Ganache
180g Ground almonds
175g Billington’s Golden Icing Sugar
4 Egg whites
½ tsp Nielsen-Massey Rose Water
3 Drops of pink food colouring
150g Billington’s Golden Caster Sugar
300g Quality white chocolate
150g Double cream
- Small saucepan - Baking sheets - Baking parchment
Mix the ground almonds in a food processor for 30 seconds and then sift to ensure they’re as fine as possible.
Sift the golden icing sugar into the ground almonds.
Measure 60g of egg whites and stir in to the almonds and icing sugar along with the rose water and colouring to make a thick paste.
Measure another 60g of egg whites into the bowl of your electric mixer and place to one side.
Place 50ml of water and the golden caster sugar into a small saucepan and heat. Bring to the boil and cook until the temperature reaches 118C.
Remove from the heat and place the pan a bowl of cool water.
Whisk your egg whites into soft peaks, gradually add the cooled syrup and fold lightly.
Whisk on high until the mixture has thickened and stands in firm peaks. Fold the mixture into the ground almonds.
Heat oven to 170C/gas mark 3.
Line three baking sheets with baking parchment and pipe your mixture in rounds roughly the size of a 10p piece.
Leave for 30 minutes at room temperature before baking.
Bake for 10 minutes then cover with baking parchment and bake for a further 4-5- minutes. Cool on a wire rack.
Place the cream and white chocolate in a small pan and heat until melted and smooth.
Leave to cool, then use filling to sandwich your macaroons together.
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