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Old 04-18-2012, 03:27 PM   #11
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Thanks again Margi and also to Addie, I intend to pimp them up next time with some fancy colours.

And maybe a fresh raspberry.........thanks Bonio
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Old 04-18-2012, 03:43 PM   #12
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Recipe as requested (is this the right place if not please let me know)

Vanilla Macarons with Raspberry Filling
Recipe by Galton Blackiston - "Summertime" book

For the macarons:
175g (6oz) icing sugar
75g (3oz) ground almonds
75g (3oz) egg whites
half teaspoon vanilla extract
25g (1oz) castor sugar


For the raspberry filling:
250g tub mascarpone cheese
1 tablespoon icing sugar
2 drops vanilla extract
5 tablespoons raspberry puree (made from fresh raspberries pushed through a sieve)

1. To make the macarons, line a baking sheet with good quality greaseproof paper and set aside. Sift the icing sugar and almonds into a bowl. Place the egg whites into the bowl of an electric food mixer and whisk until they form stiff peaks. Whisk the vanilla extract into the egg whites, then gradually whisk in the castor sugar and continue to whisk until stiff and glossy.

2. Fold in the almonds and icing sugar gently until the mixture is smooth. Put the mixture in a piping bag fitted with a plain 5mm nozzle and pipe the macarons of the required size onto the greaseproof paper. Leave to rest for 10 -15 minutes to allow the surfact to become dry.

3. Pre heat the oven to 150 c/300f/Gas Mark 2

4. Bake for about 25 minutes (depending on size) - the macarons are done when you can lift them off the baking sheet. Remove from the oven and leave to cool on the baking sheet.

5. While the macarons are in the oven, make the raspberry filling by mixing all the ingredients together thoroughly, adding a little more icing sugar or raspberry puree to taste.

6. When the macarons are completely cold, sandwich them together with the filling.

*GQ note - I found that smaller ones worked best *
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Old 04-19-2012, 09:13 AM   #13
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@ Gravy Queen,

I am writing to let you know, thanks for submitting the lovely recipe ... I had shown "the Vet", the macaron sandwich cookies, and he is all geared up to taste test !!

Thanks dear.
Margi.
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Old 04-19-2012, 09:48 AM   #14
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You are most welcome Margi.

I am also now going to try a Nigella Lawson pistachio macaron recipe, I'm feeling a bit cocky now!
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Old 04-19-2012, 10:09 AM   #15
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@ GQ,

Ha. Ha.

I believe it is fabulous ... Pistachio is one of my favorite flavors ...

I am sure they shall be successful ... Have you taken a look at the website that Addie recommended on " FOOD COLORING " yet ?

I plan to do this tomorrow.

Margi.
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Old 04-19-2012, 10:57 PM   #16
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As long as they do not have coconut they look yum. I hate coconut macaroons.

P.S. for us living in the States, what is castor sugar and what is icing sugar?
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Old 04-20-2012, 05:06 AM   #17
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No these have ground almonds in Charlie. No coconut.

Um not sure about castor sugar but it is finer than ordinary granulated sugar -is it superfine sugar?. I think icing sugar might be known as confectioners sugar? Its powdery white stuff.

Sorry, I should have looked up the equivalents for you first.
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Old 04-20-2012, 05:27 AM   #18
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@ Charlie: MACARON & MACAROON

Good Morning Charlie,

Please take a moment to read the beginning of the thread, where I translate this " false friend " term Macaroon, which is REALLY MACARON, employing the French term.

MACAROON = a coconut pasty pastry, the size of one´s palm and appears like a brown hairy cookie that is very soft and pasty

MACARON = a sandwhich cookie made of almond flour and filled with all sorts of fillings and made in a rainbow array of colors

Thanks for post.
Margi.
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Old 04-20-2012, 03:58 PM   #19
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Those look great. Can anyone tell me what the oven temp should be? I'm thinking 325 or 350.
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Old 04-21-2012, 07:35 AM   #20
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Good Morning Lyndalou,



Gravy Queen stated in her post where she lists the ingredients:

300 degrees farenheit, 150 degrees centigrade ... Best to ask her as she lives in the U.K. so, she has used a Gas Mark --- verses exact degrees for farenheit.

Send her a PM.

Have nice wkend,
Margi.
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