These macaranguers are so called as they sit somewhere between a toasty macaroon and a chewy meringue. Lovely and light, but with a touch more body than a macaron their super sweetness marries really, really, REALLY beautifully with a hot cup of leaf tea or coffee. They are also sooooooo easy to make, in fact they barely need a recipe. I will of course though provide just a small amount of guidance as always!
Ooh ooh before I start I've just had a rather cheeky thought. How about melting some dark chocolate and dunking half a macaranguer in before serving? He he he...
Prep time: 15 Mins
Baking time: 15-20 Mins
1 Large Egg White
100g Caster Sugar
100g Toasted and Ground Hazelnuts
1tsp Vanilla Extract
Are you ready? Preheat the oven to 180C/350F/Gas
4 and line a large flat baking tray with baking paper. In a large clean bowl whisk the egg white until stiff. Add a third of the sugar and whisk until glossy, then repeat for the rest of the sugar. Gently fold through the hazelnuts along with the vanilla extract until evenly combined and that's the mixture all finished. So easy!
Take a little ball of the sticky mixture and place on the baking paper. Repeat for the rest of the mixture, evenly spaced apart as they will spread a little during baking. Bake in the centre of the oven for 15-20 minutes, until the macaranguers are a light golden and just starting to crack on top. When you are happy they are baked remove from the oven and carefully slide the paper from the tray onto a wire rack. Leave until cool then peel each macaranguer from the paper. You are finished.
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