20th April 2011

Easter Macaroon Lollipops

Macaroons with an Easter twist!

 
Ingredients:
Macaroons
110g egg whites (whites from approx 3 large eggs)
75g caster sugar
125g ground almonds
175g icing sugar

Filling:
200ml double cream
200g dark chocolate
200g icing sugar, sifted
Lollipop sticks
50g dark chocolate to drizzle

 
Method:
Measure out the ground almonds and icing sugar and put them into a food processor.  Process until finely ground and combined.  Set to one side.

Place the egg whites into a large bowl and whisk until soft peak stage. 

  

Continue whisking adding the caster sugar a tablespoon at a time.  Whisk to the firm peak stage. 
If you wish to colour the mixture add a small amount of colouring to the egg whites and whisk in well.

Sift into the meringue mixture half of the almond/icing sugar from the food processor.

Fold into the mixture using a spatula or metal spoon until it’s fully mixed in.

Sift in the final half.

 
The residue left in the sieve can be very grainy and hard so don’t force it through the sieve just discard it.
Fold in as before.
Carefully fold the mixture until fully combined taking care not to knock all the air out.  The mixture should fall from the spatula in thick ribbon.  Be careful not to over mix.

Add the mixture to a piping bag fitted with a plain wide round nozzle.
Prepare two baking sheets lined with Bake-o-glide or baking paper.
Pipe the macaroons onto the tray in 1½” egg shapes.  You can print off a template to place underneath the greaseproof paper to guide you.  Once piped you can encourage the shape using a cocktail stick to smooth out any bumps in your eggs!  To begin with they will have a small peak on the top.  If you have the correct consistency that will soon flatten and you will have a tray full of perfectly smooth macaroons.

 
Set the trays aside for 30 minutes.  After this time they should have formed a slight ‘skin’ and you should be able to touch them with your fingertip.
Preheat the oven to 140c Fan/160c/Gas Mark 3.
Bake in the oven for 12-14 minutes.
Remove from the oven and allow to cool, still on the tray.  Good macaroons should be smooth and glossy with a good foot and height.

To make the filling chop the chocolate into small pieces.
Heat the cream in a saucepan to just below boiling point.  Remove from the heat and add the chocolate.

Allow to stand for a couple of minutes to allow the chocolate to melt and then mix together to form a smooth glossy ganache.

Set to one side and allow to cool to room temperature.
Once cooled sift in the icing sugar and mix well.  Fill a piping bag with the filling.
Pair up the macaroons with a matching top and bottom.  Pipe the filling onto the bottom shell.  

Add a lollipop stick through the filling and then place the top in position.

Chill in the fridge for 15 minutes to allow the filling to set.
Melt the chocolate and drizzle over the eggs to decorate.

Troubleshooting:
Macaroons are lumpy and grainy - mixture not loosened to correct consistency
Macaroons have cracked in the oven - oven temperature is too hot
Macaroons are flat - mixture was overworked and too much air knocked out of the meringue when folding.