Daily Archives: 20 June 2011

Bruges and macaroons

Had an interesting time in Bruges last weekend.

BrugesBruges is so picturesque, full of cobbled streets, beautiful squares and tall houses with step gables.

Turned out to be Pentecost (which I’d have known if I’d consulted my Dairy Diary!) and most of Europe had a day off on Monday, so it was very crowded.

Tours of the town by pony and trap were doing a roaring trade and you had to step aside smartly as the ponies trotted along at a cracking pace despite all the people. We opted for a canal boat trip instead; then marvelled at the lace and the prices, drooled over the chocolate, ate mussels and chips and sampled several of the beers (all rather strong).

A jolly guide who spoke somewhat eccentric English very enthusiastically and with an unlikely accent showed us round the brewery. He looked as though he sampled the wares as much as the punters did!

We had some homemade mayonnaise, which I love, and tartare sauce, too, but I’ve never made either of them myself. It seems rather fiddly and I’m not convinced I’d get it right – both destined to remain a treat supplied by others, I’m afraid.

Macaroons

But macaroons are a different story. Got some from a stall in the flea market – not the coloured meringue-like filled sort, but the slightly chewy coconutty sort – and they were so good I’m now ferreting around for a recipe. Might have to make lots – practice makes perfect or so they say!

Almond MacaroonTry this Almond Macaroons recipe
taken from the new 2012 edition of
The Dairy Book of Home Cookery
available from this autumn.

Best wishes

Marion
Dairy Diary Team

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Almond Macaroons

Almond MaracroonCrisp on the outside, melt-in-your-mouth on the inside. Yummy!

Makes 18
Preparation 25 mins
Cooking 25 mins Per portion 93 kcals,
4g fat (0.3g saturated)
Suitable for freezing
Suitable for vegetarians

2 egg whites
110g (4oz) ground almonds
225g (8oz) caster sugar
15g (½oz) ground rice
½ tsp vanilla extract
½ tsp almond flavouring
A little extra egg white
9 blanched almonds, split in half

1 Grease two baking sheets. Line with rice paper.

2 Beat egg whites until foamy but not stiff. Add almonds, sugar, ground rice, vanilla and almond flavouring. Beat well.

3 Pipe or spoon 18 mounds of mixture, well apart, onto prepared baking sheets. Brush with egg white. Put half an almond in middle of each one.

4 Bake at 170°C (325°F) Mark 3 for 20–25 minutes, or until pale gold.

5 Leave to cool for 5 minutes. Carefully lift off, then remove rice paper from edges.

6 Cool on a wire cooling rack. Store in an airtight container when cold.

Recipe taken from the new 2012 edition of The Dairy Book of Home Cookery.

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