Tearoom Treats: Macaroons
Get your tattie mashers out the drawer, Glasgow Museums have another Scottish sweet for this week’s Tearoom Treats – macaroons!
You will need:
100g of potato, preferably a dry potato like a Maris Piper
500g icing sugar
300g milk or dark chocolate
Peel your potato and cut up into small pieces. Boil until very soft then mash until there are no lumps. Leave to cool completely. Sift the icing sugar into the potato a few spoons at a time and beat with an electric mixer until it comes together into a thick dough. You may need to knead the last few spoonfuls of the icing sugar into the dough as it’ll be too thick for you mixer.
Roll the dough into small bite size balls and leave to dry for a few hours.
Pour a thin layer of desiccated coconut onto a baking tray and lightly toast under the grill. You’ll need to stir it a few times so it toasts evenly.
Break the chocolate into small pieces, 100g at a time, and heat in the microwave for 20 second intervals until melted. Dip each ball into the melted chocolate, let the excess drip off, then cover in the toasted coconut. Leave to dry overnight on some greaseproof paper.
You can keep your macaroons in an airtight container for 7-10 days – if they last that long