Nigella's Chocolate Macaroons

I came home from work last night quite late and generally fed up, and R was not home yet from drinks after work. More time on the computer or TV didn’t really appeal, and we have people coming for supper this evening, so I thought that I would get 5Live on the radio and do some cooking.

As I opened the fridge I realised that there were a whole lot of raspberries that we bought in the farmers market at the weekend which were starting to look a bit soft. It looked like there was enough for a jar of jam, so I decided to give it a go. I have never made jam before, although I have helped my mother on occasion. I therefore am not quite sure why 8.30 on a Tuesday night was the time to try it, but there we go.

Raspberry Jam

I weighed the raspberries, and then put them in a non-stick pan (for ease of washing up) over a low heat, until they had softened slightly and there was some liquid in the pan. I then added the same weight of caster sugar and stirred to combine. It was then brought up to the boil and simmered until a drop on a frozen saucer wrinkled when pushed (probably took between 10 and 15 minutes, but I wasn’t paying much attention). Then I poured it into a jar, and by some miracle there was the perfect amount for one jar. I think I might have to make scones now!

Then I needed a pudding for supper tonight. I have had my eye on Nigella’s chocolate macaroons for a while now, as they are gluten-free and look yummy. This therefore seemed the moment to try them. I haven’t changed anything, although next time I might make a half batch, because good as they are this makes a lot.

Nigella’s Chocolate Macaroons

2 egg whites
200g ground almonds
30g cocoa powder
175g icing sugar

Preheat the oven to 200C, and line a baking sheet. I just bought a Bake-o-Glide type sheet, and it was brilliant for these.

Then just stir all of the ingredients together. I would recommend a large bowl for this. It looked for ages like there wasn’t going to be enough egg white for all of the dry ingredients, but if you persevere then you end up with a very sticky chocolatey dough.

Have a bowl of cold water close by, and then wet your hands before rolling into walnut sized balls. The water really does help, and making neat balls was much easier than I expected. Put on the baking sheet. I found that they didn’t really spread much, so you can put them quite close together. Then bake for 11 minutes, before removing from the oven and cooling on a rack.

I then found you need to hide them from your husband, so that there are enough left for supper!