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Nectarine Apricot Macarons
In keeping with the French, I've got one more recipe to share with you. Macarons, I love them but they are so expensive to buy, and by making your own you can get the kids involved and they can have fun making them too.
: 30 minutes
: 30 minutes
: 15-20 small ones
Waiting time: Leave standing 1 hour
120g of icing sugar
80g of almond flour (or almond meal)
2 egg whites
1-2 drops of food colouring (orange is best)
1 pinch of salt
60g castor sugar
1 nectarine (about 120g)
4 apricots (about 150g)
1 pinch of powdered cardamom
60g castor sugar
Making a basic macaron mixture
Mix icing sugar finely with almond flour. Sift the mixture into a bowl.
Whisk the egg whites into firm peaks with the salt.
Add the castor sugar and the food colouring and continue whisking until meringue is very shiny.
Using a spatula, stir the almond mixture with egg whites by gently lifting the mixture upwards. The mixture will become much brighter and a little more liquid. Be careful not to overwork the mixture.
Using a pastry bag, make small rounds on a baking tray covered with baking paper spacing them evenly. let stand for one hour at room temperature.
Preheat oven on 160 degrees celcius or 150 fan forced.
Bake for aboout 12 minutes. Let the macarons cool before handling them and assemble with filling.
Macaron shells when first out of the oven
To prepare stewed fruit
Cut flesh of the fruits into small diced pieces.
Put them in a pan, sprinkle with sugar and warm on medium heat. As soon as steam is released, cover, lower the heat and cook for roughly 15-20 minutes, stirring occasionally.
Remove from heat, add the cardamom and allow to cool.
To assemble, garnish 1 macaron shell with stewed fruit then cover with another shell. Assemble the rest and you're ready to eat.
Best eaten within 12 to 24 hours of making however, you can make them last a few extra days by placing them in an air tight container in the fridge.
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