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BASE
10 x macaroons
1/2 cup coconut, dessicated
2 tbl brandy
FILLING
125 gm butter
1/2 cup sugar (caster)
2 x eggs
10 x macaroons
1/4 cup flour, plain |
*Base:
Crush macaroons fine. You should have about 1/2 cup per cake.
Combine macaroon crumbs, coconut and Amaretto in a bowl, press evenly
over base of well greased and lined 20cm round cake tin.
*Filling: Separate eggs. Crush
macaroons fine. You should have about 1/2 cup per cake. Cream butter and
sugar in a small bowl with electric mixer until light and fluffy.
Beat in egg yolks gradually, stir in extra macaroons and sifted flour,
transfer mixture to a large bowl. In a clean bowl, beat egg whites until
soft peaks form, fold gently into cake mixture, spread evenly into cake
tin, bake in moderate oven for about 30 minutes.
Stand 10 minutes before turning onto wire rack to cool.
Serve dusted with sifted icing sugar.
Macaroons are sweet French biscuits which can be purchased at most
supermarkets. |
