These heavenly teatime bites taste as gorgeous as they look Ingredients
4 large egg whites
300g icing sugar
pink or red food colouring
140g ground almonds
½ a 250g tub mascarpone
4-5 tbsp raspberry jam
Whisk the egg whites in a large, cleanbowl until soft peaks form. Whisk in theicing sugar in 3 or 4 batches, whiskingwell between each addition. Add acouple of drops of colouring with the finaladdition of sugar. Keep whisking until themixture is light pink, with no streaks, andis thick and glossy, a bit like shaving foam.
Using a large metal spoon, gently foldthrough the ground almonds. Cover 4baking sheets with baking parchmentand dab a little of the mixture in thecorners of each sheet to secure paper.If you don't have enough baking sheets,make and cook half the quantity, thenrepeat. Use 2 spoons or a piping bagfitted with a wide nozzle to make40 circles, each about 5cm wide. Leaveto sit out for about 10 mins until a skinstarts to form.
Heat oven to 180C/160C fan/gas 4.Place the baking sheets in the oven,leaving the oven door slightly ajar toallow steam to escape, then bake for20-25 mins until just crisp, but notbrowned. Leave to cool.
When ready to serve, gently ease offthe paper with a palette knife. Carefullyspread 1 tsp raspberry jam per biscuitover half of the biscuits and 1 tspmascarpone per biscuit over the otherhalves, then gently sandwich together.
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