Want to make a really loving gift this Valentine’s Day? Then why not bake some Passion Fruit Macaroons. This delicious recipe was whipped up by the baking creatives at AGA – the moderate heat of the cast-iron baking oven is ideal for these deliciously trendy treats, but they’ll taste just as great from a gas or electric one too. Absolutely delicious, and there will be way too many for just one person to eat…or perhaps not!
Passion Fruit Macaroons recipe
(Makes 18 macaroons)
3 free-range egg whites
55g caster sugar
Yellow food colouring
200g icing sugar, sieved
125g ground almonds
For the filling:
300ml double cream
2 ripe passion fruit
Beat the egg whites until they reach the ‘soft peak’ stage, then whisk in the caster sugar until it has dissolved. Whisk in the yellow food colouring. Fold in the icing sugar and ground almonds. Place this mixture into a piping bag with a 1¼cm plain nozzle.
Pipe rounds on to baking paper placed on a baking sheet, about 2 cm apart.
Tap the baking sheet on the worktop to level off the mixture. Leave to stand for 30 minutes until no longer sticky.
In a 2-oven AGA Place the baking sheet on the grid shelf on the floor of the roasting oven, with the cold plain shelf on the third runners down. Bake for 10-15 minutes until firm.
In a 3- or 4-oven AGA Place the baking sheet on the grid shelf on the floor of the baking oven and cook for 15-20 minutes until firm.
Heat your electric or gas oven to 180°C Gas Mark 4 and cook for 15-20 minutes until firm.
Leave the cooked macaroons for 5 minutes, then move to a cooling rack to cool. For the filling, whip the cream and fold in the passion fruit pulp. Sandwich the macaroons together with the filling.
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