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First make the Italian meringue base for the macaroons. Place the sugar in a pan and boil to 118°C. At the same time, use an electric mixer to whisk the egg whites in a bowl until doubled in size
200g of egg white
425g of sugar
Keeping the mixer running, pour the hot sugar mixture onto the egg whites in a steady stream and down the side of the bowl. Continue to whisk until the temperature of the bowl has cooled down and the meringue has thickened and looks glossy. Set aside while you prepare the macaroon base
Place all of the dry ingredients in a blender and blitz until smooth. Add the egg white and blend thoroughly to make a paste, then scrape the paste into a bowl. Gently fold the meringue into the paste to keep as much air in the mix as possible
30g of English mustard powder
230g of ground almonds
230g of icing sugar
75g of egg white
On a non-stick baking mat, pipe small circles (approximately 2cm in diameter) of the mix, leaving 1cm between each one - the piped mix should relax and spread out
Preheat the oven to 155°C/gas mark 2, with no fan
Leave somewhere warm to dry for 15 minutes, then cook the meringues for 8-10 minutes until crisp
Meanwhile, make the cauliflower purée. Sweat the chopped cauliflowers in the butter until soft,
then add the cream and blend until smooth
1000g of cauliflower, chopped
100g of butter
100g of double cream
Season the mix to taste then pass through a fine sieve. Set over a bowl of iced water and stir until the purée is chilled, or leave to cool in the fridge. It is now ready to be piped onto the meringues
Hold a macaroon in one hand and the piping bag of purée in the other. Pipe a small dollop of the purée into the centre, take another macaroon and gently sandwich together to spread the purée to the edges. Repeat to fill the rest of the macaroons and serve within 30 minutes to avoid them going soggy
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