2 Large Eggs
115g icing sugar
75g ground almonds (for pistachio flavour swap 25g of almonds for 25g of pistachios)
50g Caster sugar
1/2 tea spoon Vanilla extract
To make the Macaron mix the Almonds and icing sugar into a bowl. I sifted them together. Whisk the egg whites into a bowl (Note don’t over whisk) and the Vanilla until soft peaks can be made. Then fold the Almond and icing sugar mix into the egg whites. Pipe out onto a oven tray with grease proofe paper and leave for 30 minutes. When you can just touch them without any sticking to your finger put them in oven 210 degrees C for 10 to 15 minutes. They may go slightly brown then there done, Voir La
I could not help but make a article on the “Le Quecumbar and Brasserie” I visited this week starting at 8:00. On Tuesday they have a Jam night. There is a gentleman called Victor who is the linchpin of the night appropriately playing the Double Bass, and usually 6 or so guitarists from far and wide across London. The quality of musicianship is high. So far I have been twice and I think I recognised 3 previous guitarists. So this tells me the “Gypsy Jazz” genera it still very much alive and thriving.
I also had dinner there which was delightful.
Here are some recordings I made of the evening. I could not catch the names of them all so I would appreciate it if some one could email me with naming them.