What a difference an O makes?

 

When it comes to macarons and macaroons, I know exactly which I prefer and it’s not those smooth round, coloured meringues, exquisite though they are. I’m more a fan of old fashioned macaroons, having grown up tasting Grandma Abson’s Coconut Macaroons, baked to a golden brown, a bit rough at the edges but always topped with a bright red glace cherry.

More marvellous macaroons

I met June at a funding raising even over the summer. She had brought a tray of Saffron Macaroons which proved very popular.  Her mother-in-law, Francesca was a great Italian cook and she passed on her family recipe for this delectable treat.

Saffron Macaroons.

Ingredients

Large pinch of saffron

1 tbsp hot water

2 large egg whites

240g icing sugar

240g ground almonds

2 tsps almond extract

¼ tsp baking powder

Method

·        Crumble the saffron in the hot water and set aside until deep yellow.

·        Whisk the egg whites to stiff peaks.

·        Sift the icing sugar and set aside 30g.

·        In a large bowl, mix together ground almonds, baking powder and saffron water.

·        Stir through the egg whites. (Don’t worry about knocking out the air - the finished dough should be dense and sticky.)

·        Line a baking tray with baking parchment.

·        Use 2 spoons to shape walnut size pieces of dough into balls. Then roll them in the reserved icing sugar, coating them generously like snowballs.

·        Space well on a baking tray and flatten the balls slightly. Leave at room temperature for an hour to form a slight shell.

·        Preheat the oven to 170C (150C Fan) gently squeeze the macaroons at the sides to crack the surface.

·        Bake for 20 mins.

June says : Leave to completely cool to dry on a tray. They will keep in a tin for around a week or more. Their squidgy centres are perhaps even better a day after baking. You can put candid peel on top before cooking or you could put an almond or almond flake.

Whilst we are on the subject, here’s the lowdown on marzipan and almond paste. Marzipan has a higher ratio of sugar to almonds whereas Almond Paste generally has equal quantities of ground almonds to sugar. Grandma made her own almond paste as a base cover for her Christmas cake before topping with royal icing or glace fruits.

I’ve been busy with homemade Christmas baking this week and already made Francesca’s wonderful Saffron Macaroons for family and friends to enjoy alongside our favourite homemade  Mince Pies.

Wishing everyone a very happy Christmas!