Now where are the Dutch macaroons (bitterkoekjes), I hear you wondering. They are below, on one of my lovely photos (by now Dutch and Belgian readers will be laughing). I know, I know: they are malformed. Let me explain. Rudolph, from 24 Kitchen's Rudolph's Bakery makes it look so darn easy to use a pastry bag. Just stuff the mixture in with a spatula, give it a good twist, and then make lovely perfect dollops, the kind you find in your French Patisserie. Well now, I put the mixture in there, but forgot to instal the nozzle first. This is a bit of a problem. I tried stuffing it in there from the bottom up, but believe you me, that doesn't work (I am now wondering whether I could have simply put the nozzle on the outside of the bag). So I simply cut an opening in the pastry bag (Rudolph swears that works too) and worked without a nozzle, with bitterkoekjes that don't look like bitterkoekjes as the result. But that doesn't mean they don't taste good. When they had just cooled down, husband M said they looked like bleached dog doodies, ate one, and then another four (really). As I was hiding the rest, he sheepishly asked whether that was the only batch I had made. Yes, M: that is the only batch.
I first experimented making these with palm sugar, and although they were delicious when eaten the same day, the next day they were too soggy. I assume this is because palm sugar has a caramel-like quality that is not suited to combining with egg whites. This means I can only make them with confectioner's sugar (Dutch poedersuiker) and have therefore not really changed the original recipe.
from Rudolph's Bakery by Rudolph van Veen, as seen on 24 Kitchen
2 egg whites, at room temperature
150g confectioner's sugar (poedersuiker)
150g almond meal
a few drops of almond extract
- preheat the oven 190 degrees Celsius
- line a baking tray with baking paper
- put almond meal and sugar into a large bowl, combine, then add the egg whites and almond extract; mix thoroughly with an electric beater to create a smooth batter (it is not necessary to beat the egg whites first)
- prepare the pastry bag by cutting a hole at the bottom and installing the nozzle (ahum)
- now place the pastry bag in a measuring jug so that both hands are free to scrape the batter into the pastry bag
- create little dollops the size of small biscuits onto the tray
- bake 13-15 minutes until slightly coloured
I would like to end this post by thanking you warmly for all your kind comments on my last post. I appreciate them very, very much.