Glacé ginger macaroons (a Dan Lepard recipe from the Guardian website)
Macaroons are always a great success – both for me because they are ludicrously simple to make but also for those that eat them as they appear luxurious and indulgent. This Dan Lepard recipe from the Guardian website produces wonderfully chewy amaretti like biscuits which are a match for any you can buy. A little dark chocolate zig-zaged over the biscuit just takes the edge off the treacly sweetness.
Glacé ginger macaroons (a Dan Lepard recipe from the Guardian website)
200g ground almonds
100g golden caster sugar
2 medium egg whites
150g chopped glacé ginger, minus the syrup
Flaked almonds
Icing sugar
50 g dark chocolate
Line a couple of baking trays with baking parchment
Heat the oven to 170°C/150°C for a fan oven/335° F/Gas Mark 3.
Glacé ginger macaroons (a Dan Lepard recipe from the Guardian website)
In a bowl mix together the ground almonds, caster sugar, egg whites (unbeaten) and the chopped ginger until evenly combined. With wet hands pick up walnut sized pieces of the mixture and roll these in the flaked almonds. Place in the oven for 35 – 40 minutes until golden brown, turning the tray half way through to ensure even cooking. Sieve icing sugar over while still hot from the oven.
When cool dribble melted chocolate over in zig zags.
Makes about 30
7 Comments
If you can get the slightly rougher ground almonds from some Chinese supermarkets, the texture is even better, with a slight crunch…
You can fiddle about with this recipe in all sorts of ways as long as the proportions are the same it’s pretty foolproof.
Wow, Mary, these look splendid. I have been making loads of regular macaroons to use up our hens’ eggs (and custard to use up the yolks). This will be a nice alternative.
Lucky you – able to make all the sort of things David loves best.
These were good too http://www.addisonembroideryatthevicarage.co.uk/2015/09/27/the-church-biscuit-64-pine-nut-and-hazelnut-macaroons/. And these only require egg yolks so are good to make in tandem to use up the yolks left over from the macaroons try these http://www.addisonembroideryatthevicarage.co.uk/2015/11/19/the-church-biscuit-69-lemon-polenta-crescents/
Mmm, these look lovely! Great zig zags too, did you use a piping bag? X
I did indeed brave the disposable piping bag. (Though how wasteful it seemed when I saw how much chocolate remained in the piping nozzle – perhaps I should forget about a nozzle and just snip a tiny amount off the piping bag next time – would that work?)
Yes, I have done that sometimes and it works well, especially with melted chocolate, which is usually more runny than icing x