Macaroons with lime and granadilla syrup

Fairlady
8 servings
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By Food24 November 03 2009
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Ingredients (10)

2.00 eggs — extra-large, whites only
125.00 ml castor sugar
250.00 ml almonds — ground
30.00 ml flour — cake
SYRUP
5.00 granadillas — pulp
125.00 ml castor sugar
1.00 lemon — juice or lime juice
lime — or lemon, zest only
TOPPING
300.00 ml cream — thick
4.00 kiwi fruit — sliced
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Method:

Whisk egg whites to soft peaks. Add sugar gradually, whisking. Fold in almonds, then sift in flour.
Drop mixture, 10 ml (2 tsp) at a time, 5 cm apart on a paper-lined baking sheet (to make 16 in all). Make a well in centre of each.
Bake at 100 ºC for 1 1/2 to 2 hours, or until dry.
SYRUP: Combine ingredients and stir over low heat until sugar dissolves. Bring to boil and boil uncovered, for 5 to 7 minutes, or until syrup has reduced by a third. Cool.
TOPPING: Spoon cream onto each macaroon and top with kiwi slices. Drizzle with syrup and serve.



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