Page 66 - Fresh Magazine - Winter 2017
P. 66
myfavrite ings
SUPERVALU LOVES
IRISH CRAFTS
The warm woollen mittens in this feature
were knitted by Liadain Aiken of LA Products,
who combines a strong sustainable ethos
with great attention to detail to products
traditionally spun using merino wool from
Donegal. www.irishdesignshop.com
www.liadainaiken.com
Macaroons
MAKES ABOUT 50
185g icing sugar Mix the icing sugar and ground Meanwhile, to make the ganache,
185g ground almonds almonds together in a bowl, then bring the cream to the boil in a
1 to 2 teaspoons food add your chosen colour, avouring medium-sized saucepan. Remove
colouring and 75g egg whites and mix well. from the heat, add the white
1 teaspoon fl avouring of To make a sugar syrup, put the chocolate drops and mix well, until
your choice smooth. Transfer to a piping bag
75g egg whites, about 2 caster sugar and cold water in a and chill in the fridge.
eggs saucepan set over a medium-high
250g caster sugar heat and simmer until it reaches Preheat the oven to 130°C/gas
60ml cold water 120°C on a candy thermometer. mark ½.
90g egg whites, about 3 Meanwhile, whisk the remaining Bake in the oven for 12 minutes. ’
eggs 90g egg whites until light and Allow to cool on the tray before
u y. Gradually add the sugar you remove them. WHEN IM FEELING SAD
FOR THE WHITE CHOCOLATE syrup to the egg whites while To assemble, pipe some ganache
GANACHE FILLING mixing at a medium speed. Keep on the at side of half of the
100ml cream mixing until it’s cold. Fold this into macaroons, then sandwich them
250g gluten-free white the almond mixture, then transfer together.
chocolate drops to a piping bag with a round
nozzle.
Pipe small rounds onto silicone
mats or baking trays lined with
non-stick baking paper. Allow to
stand at room temperature for 1
hour.
Gluten free
TOP TIP
Ideally you’ll need ve
silicone mats or ve baking
trays for this recipe, but you
can make these in batches
if needed.
64 | FRESH WINTER 2017
061 Fresh_Winter 2017_gluten free gifts_V5_KJ.indd 64 24/10/2017 19:23
