Soldato
I made creamy lemon bars and almond macaroons for a party I went to on the weekend. Haven't done any proper baking for ages but these are two sweet treats that I love.
First, lemon bars. I made the shortcrust pastry and blind baked it for about 20 minutes. The lemon filling I made with several eggs, sugar, plain flour, lemon juice I squeezed from two fresh lemons, and I used a zester to gather a bunch of zest from the outside of the lemons which got added to the lemon filling mixture. Added the mixture to the pastry, baked for about 20 minutes till it was set, refrigerated overnight, sliced and dusted with icing sugar. Hard work and many steps but worth it!
In my Paul Hollywood tin straight out of the oven.
Next, almond macaroons made with ground almonds, icing sugar, egg whites, vanilla extract and almond extract.
Adding whipped egg whites with fairly firm peaks to the ground almonds and sugar, then some vanilla extract, then a couple of capfuls of almond extract.
Smashing granulated sugar into icing sugar.
Mixture in piping bag and it made about 28 of them in all. Had to make in two batches.
Added a flaked almond to each one, some water and icing sugar before baking, this helps give them the distinctive surface cracking.
Baked.
Ready to serve at the party. They were very popular.
First, lemon bars. I made the shortcrust pastry and blind baked it for about 20 minutes. The lemon filling I made with several eggs, sugar, plain flour, lemon juice I squeezed from two fresh lemons, and I used a zester to gather a bunch of zest from the outside of the lemons which got added to the lemon filling mixture. Added the mixture to the pastry, baked for about 20 minutes till it was set, refrigerated overnight, sliced and dusted with icing sugar. Hard work and many steps but worth it!
In my Paul Hollywood tin straight out of the oven.
Next, almond macaroons made with ground almonds, icing sugar, egg whites, vanilla extract and almond extract.
Adding whipped egg whites with fairly firm peaks to the ground almonds and sugar, then some vanilla extract, then a couple of capfuls of almond extract.
Smashing granulated sugar into icing sugar.
Mixture in piping bag and it made about 28 of them in all. Had to make in two batches.
Added a flaked almond to each one, some water and icing sugar before baking, this helps give them the distinctive surface cracking.
Baked.
Ready to serve at the party. They were very popular.