Tricky, but such a Treat

There has been much talk on Twitter lately regarding Macarons. Somewhat of a challenge was launched, so I decided to try making them myself.


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From what I have read on the subject, Macarons are notoriously tricky to get right.  The temperature in your kitchen will also play a key role in the success or failure of the Macarons - cool/cold kitchen, rather than a warm one.  Overall technique, i.e. gentle folding of the almond mix into the egg white, is also essential.

So, for Hallowe'en, or anytime, here is my version of Macarons.

Orange Macarons with a Dark Chocolate Ganache Filling


100g Icing Sugar
75g Ground Almonds*
2 Eggwhites
75g Caster Sugar
3 Drops Yellow food colouring
1-2 Drops Red food colouring
3 drops Orange Extract Food Flavouring


*Pre-ground almonds tend to have flecks of almond skin in them, and these need to be removed, as it spoils the overall look of the macaron.


Preheat the oven to 150C/300F/Gas Mark 2


Line a baking tray with a sheet of non-stick paper (parchment) and draw circles 1 1/2" wide, and 1 1/2" apart.  Turn the paper over.


In a food processor, blitz the icing sugar and almonds together, until they are very finely blended.


In a free-standing mixer, whisk the egg whites, until they form stiff peaks.  Slowly, and a little at a time, add the caster sugar.  Next add the colourings and flavourings, and whisk again, to ensure all are combined.


Sift the icing sugar and almonds into the egg whites, fold in gently,  again, a little at a time, until the mixture has been used up.

Put the mixture into a piping bag with a nozzle attachment.  I used a Wilton No. 12 piping tip.  Holding the piping bag firmly and vertical to your baking tray, place the nozzle in the centre of the circle on the paper, and pipe out the discs.


Tap the tray on a work surface to remove any little air bubbles which may form.


Leave to stand for between 15 and 20 minutes, so that the surface of the macarons form a thin skin.

Bake in the oven for between 18 and 20 minutes.  Allow to cool on your baking tray before placing on a wire rack.  The tell-tale sign of the macaron being cooked is the little frill, or foot, around the base.


For the Chocolate Ganache filling, I used a recipe from the esteemed Mr. David Lebovitz.

Tricky, yes, but the treat is in the tasting.

Enjoy!

A Grand Day Out at Oldfarm

Some food bloggers were recently invited by Margaret and Alfie, who own and run Oldfarm, to come along and taste some flavour combinations for Pork Burgers which they are working on at the moment.  They hope to include these burgers on the existing list of their own Free-Range Pork and Bacon products, which are available to order online.

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Quick and Easy Oatmeal Biscuits

With so many biscuits for cheese on the market nowadays, it's always nice to make your own. 


This is my own adaptation, as the original recipe was one of those rogue ones, which I seem to come across more and more these days in books and magazines. 

You will need:-

120g Spelt flour

Half tspn. Bicarbonate of Soda

Half tspn. Gluten-Free Baking Powder

Half tspn. Fine Sea Salt

60g Gluten-Free Porridge Oats

50g cold unsalted butter, cut into small cubes

2 tbspn. Milk

60ml Cold water

Sift the flour, bicarbonate of soda, baking powder, and sea salt into a bowl.  Mix in the porridge oats.  Rub in the butter until the mixture resembles breadcrumbs.

 Add one teaspoon of milk, and bring together.  Add the other teaspoon of milk, and bring together again.

Add the cold water, and combine until the mixture forms a dough ball.

 

 Roll out, quite thinly, on a gluten-free floured surface.  Cut into rounds.  Place the rounds on to a floured (using GF flour) baking tray.  Bake in the oven at 180C/350F/Gas mark 4 for 15 minutes.  Turn the tray around, and bake for a further 15 minutes until golden brown.  Cool on a wire rack.

Notes:

All of the gluten-free and wheat-free ingredients listed in the recipe can be substituted for ones which contain gluten.

The spelt flour can be substituted with gluten-free White Self-Raising flour (Doves Farm). If using this mix, omit the baking powder.

Spelt flour (also by Doves Farm), and gluten-free Baking powder (Dr. Oekter) are available in the Home Baking aisle of larger supermarkets.  The gluten-free porridge (Kelkin) can be found in the GF or "Free-From" section.  

The porridge oats are much more crisp and dry, compared to porridge containing gluten, but give a crunchy texture to the biscuits.

Serve with your favourite cheese, apple slices, and a good chutney.

 

 Enjoy!