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Thursday, 14 August 2008 |
Ingredients:
250g powdered almonds
450g icing sugar
50g caster sugar
210g egg whites
1 dessert spoon of pistachio paste
250g mascarpone
Grated rind of 1 lemon
Strawberries, pistachio nuts and kiwis
Method:
Sieve the powdered almonds and 400g of the icing
sugar together, then add the pistachio paste. Whisk
the egg whites and gently fold in the caster sugar until
smooth. Fold this into the almond and icing sugar
mixture, and make small rounds on baking paper.
Leave for two hours. Bake in a moderate oven (180°C)
for about 5 mins to ensure they stay soft inside.
To make the mascarpone crème, beat together
250g of mascarpone with the finely grated rind of a
lemon and 50g of icing sugar. Place a spoonful of
crème and a couple of halved strawberries between
two macaroons. Decorate the top of each macaroon
with more mascarpone crème, a peeled kiwi or
pistachio nuts.
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