Macaroon-topped Mince Pies is a modern British recipe for a classic mince pie with a pastry base, mincemeat filling and an almond macaroon topping. The full recipe is presented here and I hope you enjoy this classic British version of: Macaroon-topped Mince Pies.
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Here is an interesting twist on the traditional Christmas cake that is a variant of the mincemeat cake which enriches the cake further by the addition of cocoa powder and white chocolate chips. Using mincemeat means that the cake can be baked just a few days before Christmas, as it does not require maturing.
Ingredients:
For the Pastry:
75g butter
75g hard margarine
300g plain flour
pinch of salt
2 egg yolks
1 tbsp caster sugar
For the Macaroon Mix:
2 egg whites
150g caster sugar
100g ground almonds
1 tsp cornflour (cornstarch)
2 tsp water
1/4 tsp vanilla extract
25g blanched almonds, halved (to garnish)
Dice the butter and margarine. Sift together the flour and salt into a bowl. Add the butter and margarine then rub into the flour with your fingertips until the mixture resembles fine crumbs. Add the egg yolks and sugar and work into the flour mix until the ingredients come together as a dough.
Form into a ball, cover with clingfilm and set aside in the refrigerator to chill for 20 minutes. After this time, turn the pastry out onto a floured work surface and roll out thinly.
Using a 7cm diameter fluted pastry cutter cut the pastry out into 30 rounds (re-roll the scraps and cut more rounds from them). Use the pastry to line the wells of patty tins.
For the macaroon topping, lightly beat the egg whites then mix in the sugar and ground almonds. Blend the cornflour with the water to a smooth slurry and stir into the egg white mix with the vanilla extract. Spoon this mixture over the mincemeat. Sit an almond half in the centre of the macaroon topping.
Transfer to an oven pre-heated to 190°C and bake for about 20 minutes, or until the pastry is cooked and the macaroon topping is golden brown.
Remove from the oven and allow the mince pies to cool in the patty tins for 10 minutes before transferring to a wire rack to cool further.
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