Macaroon Pudding Food

MACARONI PUDDING

Steps:

• Fill a medium saucepan two thirds with water and bring to the boil.
• Add the salt and pasta and cook for 10 to 14 minutes, according to the packet instructions. The pasta should be soft.
• Drain the pasta in a colander then return it to the saucepan.
• Measure out the milk in a jug and add the eggs, sugar and vanilla.
• Whisk to combine the custard mixture then pour it over the cooked macaroni, mixing well.
• Grease the pie dish with the butter then pour in the macaroni mixture and put the dish on a large baking tray.
• Bake in a preheated oven at 180 C/350 F/160 C FAN/Gas Mark 4 for an hour.

MACAROON PUDDING

Steps:

• Put 4- 5 macaroon cookies in a plastic bag and crush with a rolling pin until fine.
• Using low heat, heat chocolate and milk in a small saucepan.
• When chocolate is melted, beat with a small whisk until smooth.
• Remove from heat.
• In a separate bowl, beat eggs and sugar together until well blended.
• Slowly add egg mixture to hot chocolate mixture, whisking constantly and quickly, until completely smooth.
• Return pan to stove and cook about 10 minutes- until thick, stirring constantly.
• Turn off heat and add macaroon crumbs to pan.
• Beat with whisk until smooth and shiny.
• Cool slightly.
• Pour pudding into a buttered one-quart baking dish.
• Refrigerate at least 3 hours.
• Top with fresh whipped cream to serve.

MACARONS

Steps:

• Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
• Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture - the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
• Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter - it should fall in a thick ribbon from the spatula. The ribbon should also fade back into the batter within about 30 secs - if it doesn't, fold a few more times.
• Heat oven to 170C/150C fan/gas 3-4. Line three baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a large round nozzle. Hold the bag vertically to the tray, with the nozzle about 1cm from it. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets. Leave to rest for 30 mins, or until the macarons have developed a skin.
• Bake the macarons for 14 mins (this needs to be precise, so you could test a macaron first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macarons off the paper.
• To make the filling, place the cream in a small saucepan and the chocolate in a medium bowl. Bring the cream just to the boil and pour over the chocolate. Leave to stand for a few mins, then stir to combine. Add the butter and stir until smooth, then leave to set until thickened. Place the chocolate mix into a clean piping bag with a smaller nozzle and pipe around the edge of half the macarons. Fill the centre with jam and sandwich with another macaron shell.
• Once finished, the macarons will improve with an overnight rest in the fridge.

CHOCOLATE MACAROON NESTS

Steps:

• Heat oven to 325ºF.
• Combine dry pudding mix, coconut, milk and vanilla. Drop by heaping teaspoonfuls, 1 inch apart, into 30 mounds on parchment-covered baking sheets.
• Bake 12 to 15 min. or until firm. Immediately transfer macaroons from baking sheets to wire racks; press 3 jelly beans into top of each. Cool completely.
• Melt chocolate as directed on package. Dip bottoms of macaroons in chocolate; place on waxed paper. Let stand until chocolate is firm.

COCONUT MACAROONS

Steps:

• Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
• Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
• Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.