These Stem ginger macaroons from Dan Lepard were so well received when I made them as a gift, I’ve now promised to make them for someone else. Last time Beloved and I only had one each, which was most unfortunate so this time I am keeping a half (yay!). Found the recipe on the Guardian website as edible Christmas gifts but it really would be a shame to have them only once a year. Very easy to make, with only 200g ground almonds, 100g caster sugar, 2 egg whites and 150g stem ginger (minus syrup, chopped finely) mixed, rolled into small balls, covered in flaked almonds and baked in a low oven then dusted with icing sugar. Pretty simple and very, very tasty.
Here’s what’s left for us: