Lime & Ginger Macaroon lollies
YOU WILL NEED
360g ground almonds
750g icing sugar
360g egg whites
1½ tsps egg white powder
150g caster sugar
Pinch of yellow colouring
Lollipop sticks For the filling 230g lime puree
10 egg yolks
100g caster sugar
10g corn flour
100g chopped butter
120g stemmed ginger, chopped finely
Combine the ground almonds and icing sugar and place in a food processor and blend until fine.
Combine the egg whites, egg white powder and sugar, and whip to a firm meringue.
Gradually add the dry mix into the meringue and continue mixing until shiny and smooth.
Using a piping bag fitted with a 0,08cm round-tip nozzle, pipe the macaroon mixture into ball shapes on to trays lined with parchment paper. Insert the lollypop sticks at this point.
When piping the macaroon mixture, be creative with the shapes. Leave them to air dry for at least 35-40 minutes or until a skin forms.
Place into an oven set at 180°C then immediately turn it down to 140°C and cook the macaroons for eight to 10 minutes.
Remove from oven and allow to cool naturally.
To make the filling, in a pan, bring the lime puree to the boil. In a bowl, combine the egg yolks, sugar and corn flour and mix well. Add the boiling lime puree to the mix and boil for another two minutes. Remove from the heat, add the butter and mix until smooth. Add chopped ginger and combine.
Use the filling to paste together the macaroon halves and decorate as you wish.