STEP-BY-STEP
Candy cane macarons Master homema de ma c arons with this Christmas twist on the French favourite
COOK THE COVER
C A N DY C A N E M AC A RO N S Get ahead Make the macarons, then freeze in sealed containers between sheets of baking paper for up to 3 months. Defrost at room temperature for 1 hr, then store in the fridge for 2-3 days. Makes 25-35 Takes 1 hr 15 mins plus resting and cooling Cost per serve 19p 200g white chocolate, broken up 100ml double cream 82
pink food colour gel 150g ground almonds 175g icing sugar 3 large egg whites, at room temperature 85g caster sugar 6 candy canes (75g), finely crushed
1 Put the chocolate in a heatproof bowl. Pour the cream into a small pan and bring just to the boil over a medium heat. Pour the cream over the chocolate and leave for 5 mins before adding a little pink food colour and stirring to form a bright pink, silkysmooth ganache. Leave to cool
completely, then chill, covered, until of a piping consistency. 2 Meanwhile, line 3 large baking sheets with nonstick baking paper. Blitz the almonds and icing sugar in a blender or a food processor until fine. 3 With an electric whisk, beat the egg whites until soft peaks form. Whisk in the caster sugar, a tablespoon at a time, until the mixture is thick, glossy, and holds its shape. Sift over and fold in the almond mixture, one-third at a time, with a large metal spoon. 4 Spoon the egg-white mix into a piping bag fitted with a 1.5cm nozzle
