Author Topic: Scotland (Holyrood Pudding) and Almond Macaroons  (Read 210 times)

Olga Drozd

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Scotland (Holyrood Pudding) and Almond Macaroons
« on: August 25, 2018, 07:19:30 PM »
Scotland - (Holyrood Pudding)

2 1/2 cups milk (1/2 liter)
1/3 cup semolina (75 mL)
1/3 cup sugar (75 mL)
1/3 cup crushed almond macaroons (75 mL) (recipe below)
2 Tablespoons butter
3 large eggs, the yolks separated from the whites
2 teaspoons orange marmalade (10 mL)

ALMOND SAUCE:


1 large egg
2 Tablespoon superfine sugar (30 mL)
2/3 cup milk (150 mL)
1/4 cup ground almonds (50 mL)
1 Tablespoons orange flower water (15 mL)

Bring the milk to a boil and stir in the semolina with the sugar, macaroons and butter.  Let the mixture boil for about 5 minutes, stirring it all the time.  Pour it into a bowl and allow it to cool.  Meanwhile, beat the egg whites to a stiff froth.  Butter a 1 1/2 quart pudding mold (1 1/2 liter).

One at a time, beat the egg yolks into the semolina mixture.  Add the marmalade and fold in the stiffly beaten egg whites.  Fold in gently, pour into the buttered mold and cover with the pudding mold lid.  Place the mold in a bain-marie and steam on top of the stove for 1 1/4 hours.

Meanwhile, make the almond sauce.  Mix together in a small saucepan the egg, sugar, milk, ground almonds and orange flower water.  Over low heat, stir the mixture with a whisk until it is as thick as cream; do not let it boil.

Unmold the pudding; serve the almond sauce separately.  Serves 4 to 6.

ALMOND MACAROONS:

1 cup almond paste (1/4 liter)
1 cup granulated sugar (1/4 liter)
3 large egg whites
1/3 cup confectioners sugar (75 mL) (powdered/icing)
2 Tablespoons Cake flour (30 mL)
Salt, pinch

In a bowl, work the almond paste with your hands until it is soft and smooth.  Gradually mix in the granulated sugar, then use a wooden spoon to beat in the egg whites, one by one.  Combine in a sifter the confectioners' sugar, cake flour and a pinch of salt, then sift them--a little at a time--over the almond mixture, beating vigorously after each addition.

Line baking sheets with parchment paper (NOT wax paper). Drop by teaspoons of the macaroon mixture onto the lined sheets, spacing the macaroons an inch apart (2 1/2 cm.) or so apart; then dip your fingers in cold water and flatten the macaroons slightly.  Or use a pastry bag fitted with a plain or fancy tube to pipe macaroons onto the lined sheets.  Cover the macaroons with plastic wrap and let them stand at room temperature for at least 2 hours.

Preheat the oven to 300 degrees F. (150 degrees C.). 

Bake the macaroons for 30 minutes, or until they are firm and delicately browned.  Remove the baking sheets from the oven, carefully pick up the macaroon-covered paper linings and place them on damp towels to soften the bottoms of the macaroons enough so that they can be easily lifted off the paper.  After about 30 minutes, use a metal spatula to transfer the macaroons to wire racks to cool  Makes about 30 macaroons.