using up egg white

coconut chocolate macaroons
with decorative adaptations

go here for david lebovitzs' recipe

makes approximately 24

ingredients

4 egg whites 

1 1/4 cups sugar

2 1/2 cups unsweetened coconut

1 tablespoon (tbs) honey

1/4 cup of plain flour

1/2 teaspoon (tsp) vanilla

1/4 tsp salt 

30 gms dark chocolate

candied orange peel

method

~ place egg white, coconut, sugar, honey, flour and salt in a large shallow pan and cook over low to moderate heat, stirring constantly, until the mixture starts to just scorch on the bottom of the pan

~ remove from the heat and stir in vanilla

~ leave to cool

~ shape into walnut sized balls and cook at 180 deg c for about 20 minutes or until browned

~ melt the chocolate in a bowl over hot water

~ once the macaroons are cooled drop a half tsp of chocolate on the top of each macaroon and then top with a small baton of candied orange peel

if you like to use up egg whites too what do you make with them?

cardamon, currant and candied orange peel loaf

after making cupcakes with cardamon, currants and candied orange peel the other day i thought a loaf of bread might work with these flavours..and i think it did..

cardamon, currant and candied orange peel loaf

tea with hazel

ingredients

200 gms bread making flour

50 gms wholemeal flour

1 tablespoon (tbs) full cream milk powder
1/2 tbs olive oil

1/2 teaspoon (tsp) yeast

2 tbs sourdough starter

1/2 cup currants mixed with 1-2 tbs water, left to soak, mixing occasionally and drained before use 

finely diced candied peel of one small organic orange (see here for recipe)

1 tbs sugar

2 tsp powdered cardamon

3/4 tbs salt (i use crushed murray river salt flakes)

cold water

1 tbs castor sugar mixed with 1/2 tsp powdered cardamon

method

~ mix flours, milk powder, yeast, olive oil, cardamon and starter with enough cold water to make a shaggy dough

~ autolyse for 30 minutes, add salt and mix briefly, rest for 15 minutes and mix briefly again

~ cover the bowl with cling film or a damp tea towel and leave until doubled

~ remove the dough from the bowl onto a lightly dusted bench and gently knead in the currants and peel
~ rest for 15 minutes, knead again gently, rest for 15 minutes
~ shape dough into a square the length of the tin and roll up pressing seams together
~ place in an olive oil greased tin and leave covered until well risen
~ bake at 220 deg c (bread baking function) for 20 minutes with steam, reduce heat to 180 deg c, cover the dough with foil, and bake for a further 20 minutes or until cooked
~ once cooked remove the foil and lightly spray the top of the loaf with water and sprinkle generously with the sugar and cardamon mix
~ with the heat off place the tin back in the oven for 2-3 minutes
~ remove loaf from the tin onto a cooling rack 

while still warm

the crumb once cooled 

this post submitted to yeastspotting