by Kate on May 31, 2011 at 3:03 pm
by Elizabeth on May 31, 2011 at 1:55 pm
Did you know that today is National Macaroon Day?
Lucky for us, Transworld’s very own Cook Yourself Thin chef Harry Eastwood has come up with a mouth-watering recipe for delicious raspberry macaroons, for the more adventurous chefs amongst us.
Macaroon fact of the day:
The English macaroon comes from the Italian ‘maccarone’ or ‘maccherone’. The word is derived from ‘ammaccare’ which means to crush or beat.
makes 40 macaron shells (20 whole macarons)
62 calories each
200g icing sugar
100g ground almonds
3 medium egg whites
a pinch salt
40g caster sugar
pink food colouring (paste is best)
For the filling
200g reduced-sugar raspberry jam
1 tbsp freshly squeezed lemon juice
1 Preheat the oven to 170°C/325°F/gas mark 3. Line a baking sheet with baking paper.
2 Whizz up the icing sugar and ground almonds in the bowl of a food processor until you have a fine dust.
3 Whisk the egg whites with the salt until you reach stiff peak stage. Add the caster sugar in a steady stream, whisking all the time. Add the food colouring and whisk to make sure that it’s evenly distributed throughout the whites. I like to use plenty of colour.
4 Using a large metal spoon, fold the almond and icing sugar mixture gently into the egg whites until the texture is uniform. This can take a few minutes and the most important thing to remember is to be light-handed.
5 Spoon the mixture into a piping bag fitted with a medium nozzle and twist the nozzle end so that the mixture doesn’t escape. I find that standing the empty piping bag (nozzle-end down) inside a tumbler makes it easier for me to fill the bag with mixture when I’m doing this alone.
6 Next, carefully pipe circles of mixture on to the baking sheet. Aim for little pools 3cm wide, remembering to leave space in between each as they will puff up considerably during cooking.
7 Holding the baking sheet with both hands, give it a sharp tap on your kitchen work surface to expel any large air bubbles. Set aside for 30 minutes to dry out the shells. You’ll know that they are ready for the oven when you can touch the surface without leaving a fingerprint.
8 Cook for 12 minutes in the middle of the oven. Cool on the tray.
9 Meanwhile, make the filling. Mix the jam with the lemon juice. When the macarons have cooled, sandwich together 2 macaron shells with ½ tsp filling.
Skinny Secret: You could save yourself 10 calories per macaron by squishing the two sides together with 1 ripe raspberry.
by Elizabeth on May 23, 2011 at 4:04 pm
Stories I Only Tell My Friends by Rob Lowe is published by Bantam Press on Thursday 26th May, the wryly funny and moving account of an extraordinary life lived in the public eye.
by Elizabeth on May 12, 2011 at 4:11 pm
Come and hear Rob Lowe talk about his life, career and brilliant autobiography Stories I Only Tell My Friends at his only London appearance on Wednesday 25th May at the Royal Geographical Society, South Kensington. Tickets can be reserved through Intelligence Squared by clicking here
We are giving away tickets to TEN lucky winners so to be in with a chance, email your contact details to firstname.lastname@example.org and we will pick 10 names out of a hat on Wednesday 18th May.