The Duchess (now Dowager) of Devonshire has a lovely recipe for Macaroon Lemon Posset in her Chatsworth Cookery Book. It is more of a pudding than a tea-time treat – and certainly illustrates the difference between macarons and macaroons. if only in the simplicity of the technique.
The macaroon recipe is as follows:
(Makes about 20)
60g/2.5oz ground almonds, 125g/4.5caster sugar, 1 tablespoon ground rice, 2 egg whites, a few drops of vanilla essence, almond flakes for decoration
Preheat the oven to 180C/350F/Gas 4. Line two baking trays with silicone paper.
Combine the dry ingredients and stir in the egg whites and vanilla essence. using a 1cm/0.5inch plain nozzle, pipe the mixture on to trays in small mounds of about 2.5cm/1 inch in diameter, leaving a space between each one. Place a few almond flakes on each and bake in oven for about 25 minutes. The macaroons harden as they cool down, so using a palette knife, transfer them to a cooling rack as soon as you take them out of the oven.
To make the posset, combine 425ml/3/4 pint double cream with thee zest of 1.5 lemons and 125g/4.5 oz caster sugar in a pan and bring to boil for a minute. Take off the heat and stir in the lemon juice from 1.5 lemons and 1 tablespoon rum. Strain the mixture into a jug to remove the lemon zest.
Place a macaroon in each of six ramekins and pour over the posset mixture, filling each ramekin to the top. Cool and refrigerate for 2-3 hours to set.
(Recipe from Herve Marchand, chef at Chatsworth)