The Great British Bake Off BRITISH Macaroons
I know the French think they are the bees knees on macarons, but their version is different from the English version. The plateful above are one version of what you would get if you asked for a macaroon at any English restaurant, unless it was in London, where the French thing seems to be more popular.
It’s basically an almond biscuit. The outsides are crisp, yet the centre is slightly gooey, and they are traditionally baked on edible rice paper because they are notoriously difficult to remove from the baking tray!
2 medium free-range egg whites
Preheat the oven to 160°C/325°F/gas 3.
Mix the ground almonds with the sugar and cornflour in a large bowl. In another bowl, whisk the egg whites with the vanilla extract, using a fork, until just frothy. Add the whites to the almond mixture and stir together with a wooden spoon until thoroughly combined, to make a stiff dough.
Spoon the mixture on to the lined baking trays in 10 mounds, spacing them very well apart. Gently spread out each mound to make a disc about 5cm across and 1.5cm high – they will spread in the oven. If you like, you can also pipe the mixture, using a piping bag fitted with a plain 1.5cm tube. Set a split almond in the centre of each round or scatter over the flaked almonds.
Bake the macaroons in the preheated oven for 20 to 25 minutes, until golden.
The more traditional British version is a Coconut macaroon!
3 ¼ cups (10oz/300g) shredded coconut
¾ cup (7oz/225g) sweetened condensed milk (about ½ can)
½ cup (3oz/90g) chocolate, melted
Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper or a Silpat Mat.
In a medium bowl combine the coconut and sweetened condensed milk. . Mix with a spoon until the coconut and milk are completely mixed, the mixture will be very sticky but not too wet.
Use a tablespoon measure scoop out 2 tablespoons of the coconut mixture and place on your cookie sheet about 1 inch apart, no need to worry about these spreading.
Gently form into a rounded mound for form the classic macaroon shape.
Bake until the tops are golden brown, about 15-20 minutes.
Remove from the oven and allow to cool slightly.
Once cooled dip the bottom or top of each macaroon in melted chocolate. Set aside on a wire rack to set. Once cooled store in an airtight container for 4 days. Enjoy!
Personally? I like the coconut version. No faffing about with egg whites!
