Create A Slice of Europe! Method: ALMOND MACARONS Prep time: 45 minutes Cook time: 20 minutes Makes 24 Almond Macarons Ingredients: • ¾ cup & 2 Tbsp extra fine blanched almond flour • 1 ½ cups icing sugar • 3 large eggs • 2 Tbsp sugar • Food colouring (desired colour) • Basic buttercream • ½ cup unsalted butter • Pinch of salt • 2/3 cup powdered sugar • ¼ tsp vanilla extract For additional buttercream flavours: Chocolate: Add 3 tsp cocoa powder Raspberry: Add 1 Tbsp seedless raspberry jelly Lemon: Add 1 Tbsp lemon curd www.foodtechnology.co.nz 7 Almond flour is ideal for crafting a wide range of European baking classics like light and fluffy Joconde sponge cakes, crunchy biscotti or delicious macarons. Whether you are looking for texture, or a sweet almond flavour, almond flour does it all. Extra Fine Natural Almond Flour With its natural light tan colour, it gives baked goods a rustic, artisan appearance. Excellent for breads, cookies, waffles, meatballs and patties. Extra Fine Blanched Almond Flour This is the finest granulated Almond Flour available. Its powder-like consistency delivers a smooth texture. It’s the perfect ingredient for even the most delicate and lightest of pastries, pizza dough or as a thickener for soups and sauces. Fine Blanched Almond Flour This variant gives nutrition and texture to baking and cooking. It is an alternative for coating fried chicken, fish and vegetables; in fact, adding flavour and nutrition without becoming greasy or soggy. Great for crispy crackers, pie crusts and dessert bars. James Crisp Ltd, established in 1916, is a trusted supplier of Almond Flour to the New Zealand food service industry, as well as nuts, dried fruits, cranberry ingredients and much more. Preheat oven to 140°C and line two baking sheets with baking paper. Combine almond flour and icing sugar until very fine in a food processor. In a medium bowl whisk egg whites until stiff but not dry. Add sugar gradually and continue to whisk until very stiff. Add drops of food colouring to reach desired shade and mix gently until evenly combined. Using a rubber spatula, add 1/3 of the almond mixture to egg whites and gently fold in, leaving some streaks. Gently fold in remaining almond mixture by thirds. Transfer mixture into a piping bag. Use a piping bag to pipe 2cm kisses onto baking sheets. Bake for 18 – 20 minutes, turning pans halfway through baking or until set but not dried out. Let macarons cool completely, and then carefully remove from baking paper with a small spatula. Sandwich together with flavoured buttercream. Buttercream Using a mixer, beat room temperature butter with a pinch of salt until fluffy. Add icing sugar, vanilla extract, and beat until blended. Store covered and refrigerated, and let come to room temperature before using. Send us your almond flour recipes with an image, and you’ll be WIN! included in the draw to win a 5kg pack of almond flour of your choice (open to commercial bakers only). Simply email entries to rose@amggroup.co.nz ALMOND FLOUR More Taste, More Texture, More Nutrition! CONTACT JAMES CRISP FOR YOUR FREE SAMPLE!* Almond Flour is packed full of anti-oxidants, healthy fats, fi bre and protein, increasing taste, texture and nutritional value of all your baking and cooking products. It delivers moist baked goods; a smooth texture, great taste and is an excellent coating for fi sh and chicken, maintaining a crispy texture. Available in three variants to suit all baking and cooking requirements: Extra Fine Natural Almond Flour, Extra Fine Blanched Almond Flour and Fine Blanched Almond Flour. James Crisp, trusted specialists in ingredients supply to NZ Food manufacturers, Bakers and the Food service industry for over 100 years. We source and supply quality Nuts, Dried Fruit, Almond Flour, Cranberry ingredients, and much more. For information or sales enquiries please contact: Lance Newing, Trading Manager, James Crisp 64 (9) 306 7983 or visit www.jamescrisp.co.nz *James Crisp deals exclusively with trade enquiries only. HM147
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