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Breads, Biscuits and Cakes
Recipes -
Scented Macaroon Cakes
Ingredients
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100 g/4 oz
short crust pastry (basic pie crust)
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Lime marmalade
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2 egg whites
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50 g/2 oz/1/4 cup
caster (superfine) sugar
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25 g/1 oz/1/4 cup
ground almonds
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10 ml/2 tsp ground rice
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5 ml/1 tsp orange
flower water
Method:
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Roll out the pastry and use to line the sections of
a tartlet tin (patty pan).
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Put a small spoonful of
marmalade into each pastry case. Whisk the egg
whites until stiff. Whisk in the sugar until stiff
and glossy.
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Fold in the almonds, rice and orange
flower water. Spoon into the cases, covering the
marmalade completely.
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Bake at
180°C/350°F/gas mark 4
for 30 minutes until risen and golden brown.
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Breads,
Biscuits and Cakes Recipes - Scented Macaroon Cakes
