Monday, 24 May 2010

At Home: Cheat Macarons

This isn't typical Corrigan fare. More commonly associated with earthy uncomplicated meat, game, and fish dishes, Richard Corrigan has been a key player in the revival of British and Irish food over the past 15 years, his seasonal ingredients-led cooking elevating comfort food to glittering Michelin heights (at Lyndsay House, now sadly closed). Visit Corrigan's Mayfair, I urge you. Or, the lovely Bentley's Oyster Bar and Grill.

I discovered this jewel of a recipe buried at the back of the beautiful and accomplished The Clatter of Forks and Spoons. Corrigan doesn't churn out lazy over-illustrated ghostwritten cookbooks like so many of his contemporaries. His first cookbook - now out of print and highly sought after, grab it if you see it - was published in 2000.

Faithful to his 'keep it simple' mantra, these moreish, chewy treats (I call them 'cheat macarons') are quick and easy, and impossible to mess up.

Almond Biscuits
Makes 20-25
  • 500g ground almonds
  • 300g caster sugar
  • seeds from 1 vanilla pod
  • 4 egg whites
  • 50ml Amaretto
Preheat the oven to 160C/Gas 3.

Mix together the almonds, sugar and vanilla seeds.

Fold the egg whites (don't whisk them) into the mixture along with the Amaretto.

Have ready a baking sheet lined with greaseproof paper. Take small spoonfuls of the mixture and dot over the sheet. Bake for 10-15 minutes until golden. Transfer to a cooling rack and leave to cool.

2 comments:

  1. These sound great - macaroons that are impossible to mess up get my vote. Not whisking the egg whites sounds a little weird, but I'll take your word for it - they certainly look good.

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  2. Try them! It does sound weird, but it works.

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