Tuesday, 23 November 2010
Midnight Macaroon Bars
And incidentally, yes I had forgotton. I called my mum for a chat (which I have been meaning to do since the WW2 packed lunch idea was first mooted) and quizzed her about rationing and wartime food. And, other than nipping down to the shop for spam or corned beef, this was the best idea we came up with... and I am so glad we did.
These wee Scottish sweeties are made of mashed potato and sugar - basically it was a way to make a little bit of sugar go a long long way - then tossed in dark chocolate and finished by rolling in toasted coconut. A very special treat when there were few treats around but no less one today. These could easily become a staple with coffee after dinner. Apologies for the dodgy photographs but as I said - it is nearly midnight and I need them for school tomorrow.
Almost a recipe for Macaroon Bars
As much mashed potato as you have left over (at least 3 tbsp)
A big bag of icing sugar
A small bar of chocolate
Whisk the icing sugar into the mashed potato until you have a firm but pliable dough, don't be surprised that it goes almost runny before it starts to firm up, just keep adding icing sugar until it reaches the right consistency.
Shape into long thin bars or small squares.(squares are best to serve with coffee... bars are best as wartime snacks for hungry 10 year olds)
Chill in the fridge for 30 mins.
Melt the chocolate.
Toast the dessicated coconut under a grill for a few minutes until golden, watch it carefully as it burns very quickly.
Remove the squares of fondant from the fridge, coat in the chocolate and then roll in the coconut. This is a messy business, I found it helpful to have lots of spoons and a jugful of hot water to clean them off handy.
Chill for 30 mins till the chocolate sets hard.