These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 20 July 2016

Gluten free Coconut & Lemon Macarons

This recipe recently featured in "Delicious" Magazine from the amazing Christine Mansfield. My middle son's girlfriend and I made these together a very enjoyable bonding exercise.  The lemon curd is something you can make on it's own.


2 eggwhites
2 1/4 cup (150g) shredded coconut
100g caster sugar
20g chopped pistachios
Finely grated zest of 1 lemon

Lemon Curd
3 large egg yolks
1/4 cup (55g) caster sugar
1/4 cup (60ml) lemon juice
100g cold unsalted butter, cut into pieces


To make the lemon curd, place the egg yolks and sugar in a heatproof bowl, whisk until pale and thick.  Add lemon juice, then place bowl over a saucepan of simmering water.  Remember the bottom of the bowl must not touch the water.
Cook, stirring with a spatula for approximately 2 minutes or until thick.  Add cold butter a piece at a time, store to combine ensuring each piece is incorporated before adding the next.
Cook, stirring constantly for 8 minutes or more until the curd is very thick and coats the back of the spatula.  Cool and cover surface with plastic wrap so not to have a skin form.
Chill for 2 hours.

To make macaron
Preheat oven to 160 degrees Celsius
Line 2 baking trays with baking paper.
Place eggwhites in a very clean bowl and whisk to soft peaks.
Gently fold in the remaining ingredients.
Working with 2 teaspoons of mixture roll into balls and place on baking tray a few centimetres apart.
Bake for 15 minutes or until firm, but not completed coloured.

Cool completely

To serve, spread the lemon curd over half the biscuit, then sandwich curd with the remaining biscuit to form macarons.

Very Nice !

Mamma Marmalade

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