Name: Almond macaroons with mascarpone mousse and strawberries
Yield: Serves 8
Ingredients: 75 ml thick Crème anglaise, made with half milk and half double cream; 40 g caster sugar; 400 g fresh, ripe strawberries; 1-2 tablespoons icing sugar; 1 heaped teaspoon cornflour; 2 egg whites; 150 g mascarpone; 150 g full-fat soft cheese (Philadelphia); squeeze of lemon juice; 200 g caster sugar; pinch of salt; 100 g ground almonds; chopped unsalted pistachio nuts; cocoa powder

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

This is a delicious dessert. It looks impressive, but is really quite easy to make. My children love these macaroons.

Ingredients

For the macaroons

100 g ground almonds
1 heaped teaspoon cornflour
2

Method

To make the macaroons, sift the ground almonds with the cornflour. Set aside. Whisk the egg whites with the lemon juice and salt until frothy, then gradually whisk in one-third of the sugar and continue whisking until the meringue will hold a soft peak. Add another third of the sugar and whisk until the meringue is thick and glossy. Add the remaining sugar and whisk to a stiff peak. Fold in the