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Robert Carrier

Ghoriba 1

Flour and Butter Based Macaroons

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Preparation info
  • Makes

    20–24

    • Difficulty

      Easy

Appears in
top 1000Taste of Morocco
Taste of Morocco

By Robert Carrier

Published 1987

  • About

Ingredients

  • 225 g/½ lb (1 cup) butter
  • 1 teasp

Method

  1. In a small saucepan, melt the butter over a low heat. Skim off any froth and pour the melted butter into a large mixing bowl, leaving residue in the bottom of the pan. Place mixing bowl in the refrigerator until butter solidifies.
  2. Remove mixing bowl from the refrigerator and beat butter with a whisk or wooden spoon until it is creamy and pale coloured. Add vani

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