Recipe for Turron Macarons...

Turron is basically a type of almond-paste. If you can't get hold of authentic turron paste, use almond paste instead. Astoundingly easy to make, I wish I'd tried years ago! Anyway, you can't go wrong with making these deliciously addictive macarons. They're very different from macaroons (which I don't like much at all) but share almost the same name. Here is the recipe: 180 grams almond flour 240 grams powdered sugar 140 grams egg whites a pinch of sea salt 80 grams sugar fresh almonds, coarsely chopped or sliced Preheat oven to 300 degs F and line your baking tray with a silpat or parchment paper. Essential tools: a. You will need something to pipe the mixture onto the baking sheet...this is really important -spooning the mixture will give you odd-shaped and spirally meringues rather than macarons. You can use anything really -a clear plastic bag, a ziplock... b. A wide-meshed sieve -not fine-meshed or it will take you an eternity to sift your flour... 1. Whisk the egg whites, pinch of salt and 80 grams of sugar until you get firm peaks (as though you were making a meringue) -should take you about 4 mins on high speed in a KitchenAid. 2. In a separate large bowl, sift together the almond flour and powdered sugar. Best to sift the sugar first or else the flour will clog up your sieve... A lot of the flour will get stuck in the sieve -give it a helping hand with the back of your hand, but gently. You will still have some grains left over, don't worry about this. 3. Now gently add the sifted ingredients to the meringue mixture. Do one-third sifted ingredients then fold in with the meringue mixture. You don't need to fold as gently as with a souffle but don't be too rough. Repeat until all is mixed. 4. At this point I am always overtaken by a humungous urge to plonk myself down at the kitchen table and eat the mixture straight out of the bowl. Please try to resist this as a) you will give yourself a horrible tummy ache and b) you will be left with chopped almonds and nowhere to put them. 5. The mixture should be semi-runny and have a sheen to it. Now comes the messy part. 6. If you have a silpat or reuseable parchment paper, this is the ideal time for it. If not, use regular parchment paper. Take whatever you're using to pipe the mixture and fill it 1/3 full. Seriously -any fuller than that and it creates an almighty mess... Now pipe small circles onto the parchment. There is enough mixture here to do around 60 or so macarons each the size of a chocolate coin (the ones you get at christmas). Sprinkle on the chopped or sliced almonds. 7. Leave them to dry at room temperature for around 30 to 40 mins. They should be finger-touch dry -ie touch them gently and they shouldn't leave any residue on your fingers. 8. Pop them into the oven (convection bake setting) for 8 mins. After the first 8 mins, rotate the tray and bake for a further 8 mins. They are ready when you are able to lift them off the tray with the tip of a knife and they come away easily and cleanly. 10. There you go. Try one when they're cooled slightly (they cool very quickly by the way). TO DIE FOR. Almond buttercream recipe (this keeps for around 1 week in the fridge): 50 grams egg whites 100 grams sugar 150 grams butter @ room temperature 50 grams of turron (or almond) paste 1. In an electric mixer, whisk together egg whites and the sugar for about 2 mins not more -they should be lightly whipped only. 2. Now place the mixing bowl over a bain marie until the sugar is dissolved and the mixture is warm to the touch*. Bring the bowl back to the electric mixer and whip until stiff peaks form. Add butter, a tablespoon at a time while whipping. It might seem like the buttercream curdles (or just looks gross), but continue whipping as it will come together. Add the turron paste** and mix until combined. 3. The buttercream is now ready to be squeezed happily between two macarons. *The reason for the bain marie is to dissolve the sugar and have the mixture warm enough to melt the butter which you add towards the end. **The first time I did this recipe, I chopped the almond paste into small pieces. The second time I finely-grated it. I preferred the second method overall.