By day I work in media surrounded by spread-sheets and glossy magazines, but the rest of the time I think about food – I love reading recipes, cooking for friends and get excited about trying new places and discovering new food gems in London. I found that I always give friends advice on where to eat in the city, so have decided to join the blogging world to help people make the most of what the capital has to offer. The blog will include reviews around London (both for a treat and for great budget eats), tips on foodie finds, and some recipes that I have tried and loved for a little inspiration in the kitchen.
Baking at home sparked my love of cooking, so I thought it was apt to start the blog with a delicious and very simple recipe for macaroons. These are not the type of macaroons that line the windows of French patisseries with perfectly shiny, smooth, pastel coloured rounds, but are instead something a little rougher around the edges, and just as tasty.
Ingredients (makes around 20 macaroons)
2 medium egg whites
225g caster sugar
125g ground almonds
¼ tsp almond extract
Nuts to decorate – blanched almonds or pistachios look great
- Preheat the oven to 180c (fan 160)
- Whisk the egg whites in a squeaky clean bowl until they reach stiff peaks (should be stiff enough to stand up on their own in the bowl)
- Gradually fold in the sugar, then gently stir in the ground almonds and almond extract to make a paste
- Spoon teaspoonfuls of the mixture onto a lined baking sheet, with enough space for them to spread out, then decorate with your chosen nuts
- Bake in the preheated oven for around 12-14 minutes, until the macaroons are just golden
- Leave to cool a little on the baking sheet for 10 minutes, before moving to a cooling rack
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