Two kinds of macaroons

Since I’ve been doing so much baking this year, I thought I’d do some edible Christmas gifts: Stem Ginger Macaroons and Chocolate Muscovado Macaroons. Both recipes came from Dan Lepard, Guardian archives: here and here and this is what they looked like:

IMG_0468Both highly recommended and very easy to make. The stem ginger ones took no time at all. I would recommend a piping bag for the chocolate ones though as the mixture is too sticky to spoon if you melt the chocolate (the recipe didn’t specify). Tried them both before packing, the ginger ones are lovely and intense, almond balancing the ginger out very well. I’m not the greatest fan of gingerbread or ginger in cakes but these really are good. Chocolate ones too, lovely and chewy, I used Valrhona to deepen the flavour. Here are some individual photos:


IMG_0470The Guardian website had an article the other day about homemade edible gifts vs. shop bought. Shop bought often turn out to be quite a bit cheaper (when you count the cost of all your ingredients and packaging) but homemade not only taste good (depending on which shop, I guess) but are also lovely to make. I shall definitely be making a few more over the coming weeks.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s