Bit of deja vu going on here but, as with my last post, I have Queen Nigella Lawson to once again thank for the inception of this recipe.
As I mentioned previously, I whipped up a batch of her chocolate macaroons from Express for a gluten intolerant friend for Christmas and was impressed by how ridiculously quick and easy they were to make – only four ingredients and you don’t even have to beat the egg whites! And, as the icing on the proverbial cake, they are some of the best biscuits/cookies I’ve ever eaten. A crispy shell with an addictively sweet, chewy centre, they are the less glamorous but less high maintenance sister of the fancy patisserie-style macaron. The naturally beautiful girl-next-door as opposed to the painstakingly made up Victoria’s Secret model, if you will.
I fancied giving the basic recipe another go but with a different flavour from the original cocoa, and thought I’d hedge my bets on some similarly-textured butterscotch Angel Delight as I’ve used it successfully in baking many times. And I’m pleased to say the results were delicious.
You won’t find anything like these in the supermarket and as they can be done and dusted (and devoured) in about 20 minutes, there’s no excuse not to give them a go even if you’re short on time 😉
I have to stress that the macaroons are divine eaten simply as they are, but if you feel like adding some adornment, a thin coating of white chocolate works well.
INGREDIENTS – makes approx. 12-14
- 2 large egg whites
- 165g icing sugar
- 170g ground almonds
- 1 x 49g pack of butterscotch Angel Delight
- Half tsp vanilla extract
- Pre-heat the oven to 190 degrees C (or 170 fan) and line two rectangular baking trays with parchment paper.
- Place all the ingredients in a large mixing bowl and stir together with a wooden spoon or spatula until a sticky dough forms.
- Pull off chunks of dough slightly bigger than a walnut and roll into balls with your hands (you may find dipping your hands in a bowl of water helps if the stickiness is too much!), placing them (evenly spread) on the baking trays as you go.
- Gently flatten each ball slightly with your fingers, and then place them in the oven for about 10-12 minutes. It can be tricky to tell when they’re done as they will still be soft, but they should have a slight golden brown tinge around the edges and you should be able to move them from the trays without dough being left on the parchment.
- Transfer the macaroons to a wire rack using a fish slice to cool before devouring.