Simplifying macaroons: Jasmine almond Macaroons

Yesterday I was boring. I hate Sundays, it seems everybody is missing; the streets are empty calm and tranquil and is worst during the afternoon. I don’t now why but I feel the same desolation sensation in every place that I had visit.

I hardly seek something to do. My husband was out, playing tennis; I usually go with him, but not yesterday.

On Saturday we went to our youngest cousin 15‘s birthday party. We were exhausted when we arrived and I woke um late.

The party was lovely and touching , she was lovely in pink and we had a great time there.

So how I fill my boring Saturday? Baking and filling Macaroons.

But before I started to write the recipe let me explain something about these French/Italian treat.

The basic macaroon recipe isn’t hard. There is only one recipe for the biscuit: fine almond powder, icing sugar, beaten egg whites, caster sugar and food coloring. Sounds simple but, macaroons are tricky.

There are two methods: the French and Italian. Both are similar, except that the Italian method first heats the sugar in water while the French uses plain caster sugar.

I tried both method and Italian had better results. Even though the Italian method is harder work, it makes the mixture more stable, which I prefer.

I always fell like a proud mom when the first batch raises, how to explain? They are gorgeous to see. And no mention eats it. The first bite is truly sublime: a crisp, rich, slightly tart, satisfying mouthful.

Ingredients

• 100 g ground almonds

• 100 g icing sugar

• 200g egg whites , (about 3 large eggs)

• 120g caster sugar

• 120 ml water

Method

• Mix ground almonds and icing sugar. Sift and then reserve.
• Combine sugar water in a small pan and bring to the boil, stirring continuously with a wooden spoon until sugar dissolves.
• Reduce heat to medium
• Cook until syrup reaches 115C (soft ball stage) on a thermometer (10-15 minutes).
• 4 Start whisking egg whites in the clean, grease-free bowl of an electric mixer until soft peaks form.
• Meanwhile, bring sugar syrup to 121C (hard ball stage or put a tiny spoonful in cold water and it should soon solidify enough to be rolled into a transparent little ball.)
• . Increase speed to high and with motor running, gradually pour syrup into meringue. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (15-20 minutes).
• . Choose some food coloring and add a liberal amount to meringue.
• . Add the almond/icing sugar mix and stir until you get a shiny and smooth texture. . Pour the dough into a pastry bag and pipe small rounds of batter onto parchment paper lined baking sheets. If the batter forms peaks, use a wet finger to smooth them down. Let the pans sit at room temperature for 1 hour. This will ensure that the tops form a more crunchy and cohesive “lid” to the cookie.

• . Preheat the oven to 150C then pop them in. In the first few minutes they should rise, but watch carefully. There is no precise baking time; it takes practice to judge when they are firm enough (roughly 15 minutes). And remember do not overcook. When ready, take them out and leave them to cool.

I was inspired to make the filling in a Portuguese recipe: Ovos moles de Aveiro (Eggs sweet filling)

For the Jasmine Almond filling

• 120 ml strong jasmine tea

• 120 ml caster sugar

• 3 eggs yolk

• 30 g powered almonds

In a heavy saucepan over medium heat, dissolve the sugar in the tea. Boiled until had a heavy syrup. Allow to cool

Meanwhile, beat the eggs yolks until them thick and pale.

Pour in the cold sugar syrup the almonds and mix, add the beaten egg yolks Return the egg and sugar mix to the saucepan, and stirring constantly, heat over low heat until thickened enough to coat the spoon.

Sandwich the meringues together with this filling.