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Macaroons with lime and granadilla syrup

Ingredients 12
Servings 8


  • 2
    extra-large or jumbo egg whites
  • 125
    castor sugar
  • 250
    ground almonds
  • 30
    cake flour
  • 5
    granadillas, pulp
  • 125
    castor sugar
  • 1
    lemon or lime, juice
  • grated lime or lemon peel
  • 300
    thick cream
  • 4
    kiwi fruit, sliced


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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