January is such a grey and dismal month: nothing doing in the garden, even less on the allotment, bar those stalwart crops that keep on growing come rain, frost, wind or snow, like leeks and parsnips. Where would we be without them? News of a UK courgette shortage this week made me laugh; I wouldn’t dream of eating courgettes at this time of year (apart from in frozen ratatouille from the heady days of summer courgette gluts), especially the tasteless and fleshy imported ones that are the only kind available. Apparently bad weather in Spain has reduced supplies, so the clean eaters of these isles, with their spiralisers and juicers, are having to forego their vegetable of the moment. Whatever happened to seasonal eating? With broccoli, kale and spinach in abundance now, I rarely buy vegetables at any time of year – and I’m convinced you get better taste and vitamins the sooner after picking you eat, to say nothing of the environmental benefits of those reduced food miles…
Still, man cannot live on veg alone, and I had three egg whites in the fridge recently, left over from the New Year bakeathon. I fancied a change from my usual macaroons, so decided to experiment with Nigella’s pistachio macaroons. She uses two egg whites, but I adapted the quantities to three, and rather than the pistachio buttercream, which rather struck me as nut overload, I thought I’d sandwich them together with lime curd – heaven! Next time, I think I’d be tempted to add some lime rind to the macaroons themselves, though they really were delicious as described.
Pistachio & Lime Macaroons
110g shelled pistachios
185g icing sugar
3 large egg whites
25g caster sugar
Grated zest of 1 lime (optional)
120g caster sugar
30g butter, cut into small pieces
2 large eggs, lightly beaten
juice and grated zest of 2 limes
Grind the pistachios in a food processor with the icing sugar (to stop the nuts turning into an oily paste) until very fine. Whisk the egg whites until fairly stiff, then whisk in the caster sugar until very stiff. Fold the pistachio mixture into the whites until combined. Pipe small rounds using an icing bag with a 1cm plain nozzle onto a silicone macaroon sheet if you have one or onto a baking tray lined with baking parchment. Should make 40-50 individual macaroons.
Leave to dry for 20-30 minutes, then place in an oven preheated to 160°C, Gas 4. Cook for 12-14 minutes or until set. If you gently peel one off the base, it should lift off without leaving any sticky residue. Remove from oven and allow to cool on the baking sheets.
Meanwhile make the lime curd by placing the sugar, butter, eggs, lime juice and grated zest in a pan over a moderately low heat. Whisk frequently for 10-12 minutes, until it is thick enough to hold the marks of the whisk. Immediately remove from the heat and sieve into a bowl. Allow to cool, then use to sandwich the macaroons together. Any leftover curd can be kept in the fridge for a couple of weeks.
Enjoy! Just the thing to brighten up a gloomy January day….