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Apple and Cider Snow with Macaroons

4 Eating Apples
I tablespoon Honey
Juice and Grated Zest of 1 Lemon
150ml (¼ pt) Cider ( or Apple Juice)
2 Large Eggs
2 Tablespoons Caster Sugar

Peel the apples and grate them to the core on the coarse blade of a grater.
Put this apple with the lemon and honey in a small pot and bring slowly to heat. Crush the apple with a fork or a potato masher but don’t reduce to a puree. Once the apple is cooked and crushed add the cider and bring to a simmer.
Separate the eggs and beat the yolks in a bowl.
Add the apple and cider to the bowl , stir well together and tip back into the pot.
Put back on the heat and, stirring all the time, heat until the mixture starts to bubble at the edges. Take off the heat and let cool as you beat the whites.
Add the caster sugar to the whites and beat together until the mixture is stiff, and glossy. ( an electric beater is a great help for this)
Give the apple mixture a quick whip to amalgamate then fold two tablespoons of the stiff whites into this mixture. Now fold in the remaining whites, being careful not to be to vigorous and knock out the air.
Pile this mixture up in a bowl and put into the fridge to cool and set.

100g (3 ½ oz.) Ground Almonds
100g (3 ½ oz.) Caster sugar
1 Egg White
1 Tablespoon Flaked Almonds.

Stir the almonds and sugar together then add the egg white and stir again to make a paste. With dampened fingers make these into 12 walnut sized balls. Lay these out on a sheet or non-stick parchment and flatten gently with a dampened finger, sprinkle over the flaked almonds and cook for 15 mts. at Gas 4, 175C, 350F or until golden brown . Let them cool on a wire rack and they will crisp as they cool.
Serve these with the Apple Snow

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef