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Mairéad’s Mum’s Macaroon Mince Pies
"The smell of my Mum, Margaret's mince pies always means that Christmas is coming. Mum's kitchen was always on the go when I was little and when Mum baked it wasn’t just one tray full of anything, it was always dozens. Whatever she made, she would make some for everyone: work colleagues, neighbours, friends and my aunts, uncles and cousins - of which there are many. I’ve so many lovely memories of my parents hosting parties and Mum would have the best spread laid out, including these scrummy pies." Mairéad, PA
1 comment
Ingredients
- 2 egg whites
- 170g caster sugar
- 125g ground almonds
- 2 tsp cornflour
- 1½ tbsp cold water
- 1/4 tsp vanilla extract or seeds from 1/2 vanilla pod
- Flour, for dusting
- 300g shortcrust pastry
- 30g luxury mincemeat with cognac
- 12 whole almonds
- Icing sugar, for dusting
Prep: 15 mins | Cook: 20-25 mins
Method
1. Separate the egg yolks from the whites (you can use the egg yolks for custard, quiche or omelettes). Whisk the egg whites in a large, clean mixing bowl till light and frothy. Add the caster sugar and ground almonds and fold with the egg whites till combined. Stir in the cornflour with 1½ tbsp cold water. Finally stir in the vanilla. The mix should be loose but not sloppy. Pop the mix in the fridge while you make the pies.
2. Preheat your oven to 180°C/Fan 170°C/Gas 5. Dust your work surface with a little flour. Roll the pastry out so it is ½cm thick. Cut the pastry into 12 x 7cm rounds and place them in a shallow mince pie/bun tin.
3. Spoon the mincemeat into the 12 pastry cases and lightly flatten it with the back of a spoon.
4. Top each mince pie with a generous tbsp of the macaroon mixture. Place an almond on top of each one. Slide the pies into the oven to bake for 20-25 mins till the tops are golden. Leave to cool. Dust over a little icing sugar to serve.
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Fussyfruitnut
I made these yesterday and they are delicious, not too complicated to make and we love the results. The individual pies have a really light macaroon topping and are not too sweet. We’ll be having more of these nearer to Christmas. Thank you to Mairead’s Mum!