Eek. I have terrible jet lag (in Europe as well - this isn't supposed to happen!), and it has occurred to me that I haven't updated in a while. It's not that I've not been thinking about doing so - I've got something so sexy and exciting coming up next week that you're all going to be sick - but more that I've been without anything photographed. People want to see deliciousness, not just read about it.
So you get some macarons that I was never going to put up on here. Ha! Sloppy seconds.
Does it irk you that I don't even take my own blog seriously? I think that's my prerogative. Also, I think that having even made macarons in the first place shows that I must be taking something seriously. But that's just me.
Anyway, Newsnight has just finished (love the fact that we get the Beeb overseas too - what did we do before?), I'm feeling suitably annoyed by the panel, and it's time to get you a recipe for these previously deemed unworthy treats. A-here we go!
White Chocolate and Lemon Macarons
You will need:
110g icing sugar
50g ground almonds
finely grated zest of one lemon
2 egg whites (60g), aged for 24 hours (just leave them on the kitchen counter, uncovered)
40g caster sugar
small dab of yellow food colour gel
100g cream cheese
100g melted white chocolate
- Sift the 110g icing sugar into a large bowl, and mix in the almonds.
- In another bowl, whisk the egg whites until frothy, then slowly whisk in the caster sugar until you have soft peaking meringue. Add the dab of colour gel, and carry on whisking until stiff peaks form.
- Add the almond and sugar mixture, and fold in. You are supposed to do this in exactly 50 strokes, and turn the bowl 45° after every tenth stroke. I don't think it's of paramount importance - you should just have a smooth mixture.
- Put this mix into a piping bag with the end snipped off, and pipe circles about 2 inches in diameter and well spaced apart on a lined baking sheet. You should have between 28 and 30 blobs of mixture. Let's call it 29.
- Let them sit for 30 minutes while you pre-heat the oven to 150°C.
- Bake for 12 minutes on the bottom shelf. Cool completely on the sheet, and then remove using a pallet knife.
- For the filling, simply beat the ingredients together. You could simplify this and just use lemon curd instead of the cream cheese and white chocolate mixture, but I don't think it's a good idea. This filling is marvellous!