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2012Valentine’s Heavenly Macaroons by Rod McCormick
If you are feeling adventurous this Valentine’s Day (and confident), why not show the ones you love your culinary prowess by getting in to the kitchen and cooking something from the heart, like these deliciously moreish and chewy macaroons, simple and quick to make but guaranteed to make your lover swoon with their heavenly fragrance!
Rosewater, cardamom and almond macaroons
Rosewater, cardamom and almond macaroons
Prep time: 10 minutes
Cooking time: 12minutes
Ingredients:
200g ground almonds
200g caster sugar
2 cardamom pods, break open the pods, discard the shell and crush black seeds inside either with a rolling pin or mortar and pestle
2 egg whites
1 teaspoon of quality rosewater
Blanched whole almonds
Method:
Preheat the oven to 200C and line a baking tray with non stick baking parchment
In a large bowl mix together all the ingredients to form a sticky dough. Sprinkle a little water onto your hands to moisten (this helps to prevent the dough stinking to your hands while rolling) and take approx. 15g of dough for each macaroon and roll between your palms to create a ball. Place onto the lined baking tray 3cm apart from each other and gently push a single blanched almond onto the top of each ball which will flatten slightly.
Bake for 10-12 minutes, until pale to medium golden brown colour. Remove from the oven and leave to cool for 5 minutes before placing onto a cooling rack to cool completely.
Store and keep in an airtight container. Just before serving sprinkle lightly with icing sugar and serve with tea or coffee.
