By the way the other day with my parents, I came across a nice little packet of macaroons, which reminded me of many traditional real macaroons I loves Nancy. I was asking how they came pastry, when my sister jumped in telling me that Aunt Bridget had made when it came on the eve. My aunt Brigitte and my sister regularly share their sweet recipes that are quick and easy to make. It allowed me to get a hold of this one, well worth a try for its delicious flavor but also for its speed. To be enjoyed without moderation with apple and strawberry sauce…
Apple and strawberry sauce
Serves 4 to 6 people
- 4 apples
- 500g strawberries
- 10g salted butter
- 3 tablespoons brown sugar
- 1 tbsp vanilla sugar
- juice of one lime
Peel apples and cut into cubes. Rinse and hull strawberries and cut into small cubes.
In a casserole, Melt 10g of salted butter and fry the cubes e apples for 5 minutes over medium heat. Pour the lime juice, reduce heat, cover and let stew over low heat for 20 minutes, stirring regularly.
Add the strawberries, brown sugar and vanilla sugar and leave over low heat, stirring occasionally for 15 minutes extra.
Serve warm with crackers.
Aunt Brigitte's speedy macaroons
- 1 egg white
- 125g sugar
- 125g almond powder
Pre-heat the oven to 180°C/Gas 4.
Beat egg white with 125g sugar until frothy. Then add 125g of ground almonds and mix again.
With wet hands, form small balls of dough between her palms. Place these little balls of dough by slightly crushing them on the baking sheet.
Bake at 180 ° for 14mn. Cool a few minutes before serving.
The macaroons can be kept several days in an airtight container.