Availability: In stock
Makes 36 halves (18 macaroons)
Beat the egg whites until they reach the ‘soft peak’ stage, then whisk in the caster sugar until it has dissolved. Whisk in the yellow food colouring. Fold in the icing sugar and ground almonds. Place this mixture into a piping bag with a 1¼cm (½ inch) plain nozzle.
Pipe rounds onto Bake-O-Glide placed on a baking sheet about 2 cm (¾ inch) apart. Tap the baking sheet on the worktop to level off the mixture. Leave to stand for 30 minutes until no longer sticky.
2 oven AGA: Place the baking sheet on the grid shelf placed on the floor of the roasting oven with the cold plain shelf on the third runners down and bake for about 10-15 minutes until firm.
3 and 4 oven AGA: Place the baking sheet on the grid shelf placed on the floor of the baking oven and cook for 15-20 minutes until firm.
Leave the cooked macaroons for 5 minutes, then move to a cooling rack to cool completely. For the filling whip the cream and fold in the passion fruit pulp. Sandwich the macaroons together with the filling.
Rayburn cooking: Bake in the main oven at 150°C (300°F), Gas Mark 3 for about 20 minutes.
Conventional cooking: Bake at 150°C (300°F), fan oven 130°C, Gas Mark 3 for about 20 minutes.
For deliveries to the UK and Northern Ireland: For orders up to £50 there will be a delivery charge of £4.95. Delivery is free for orders of £50 and over. Next day delivery is priced at £7.95.
AGA Hot Taps are delivered free of charge to UK Mainland addresses only.
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For all orders to the Channel Islands and Ireland there will be a charge of £9.95.
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