An incredibly worthwhile cause, I am thrilled to do something to help.
I decided that I wanted to make something along the lines of the old teatime favourite macaroons. Remember those almondy treats on rice paper?
They are a huge hit at my house now, so much so my daughter Frey has made them twice! I hope you like them too.
Raspberry & Almond Mini Macaroons
50g caster sugar
60g ground almonds
10g plain flour
1 egg white
½ tsp vanilla or almond extract
50g raspberry jam
small amount of flaked almonds slightly crushed to decorate with
Preheat the oven to 170 C (fan 150 C)
Line a baking sheet with rice paper. I used 2 sheets measuring 14 x 18 cm.
In a small bowl lightly beat together the egg white, vanilla or almond extract & 25g of the jam.
Stir the wet into the dry and mix well.
Drop teaspoonfuls of the mix onto the rice paper. Press down slightly into the centre of each to make a dent and add a little of the remaining jam and then sprinkle with crushed almonds.
Makes about 15 small macaroons. Cute treat or as petit fours with coffee.
They keep for a few days in a tin if you have any left.
I’ve tried out a couple of different fillings, just a straight replacement for the jam, both work really well. Nutella and Lemon curd, with the lemon ones I used some chopped pistachio nuts on the top.