Scottish Mini Macaroon Snowballs
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5.0
3 reviews
Excellent
Scottish Mini Macaroon Snowballs
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Inspired by the traditional Scottish Macaroon Bar, enjoy bite-sized mini balls of this sweet treat, made of sugar, toasted coconut, chocolate - and potato!
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Ingredients
- 1 potato (about 120g/4oz) dry potato (Russett, Maris Piper, Bintje)
- 460 g (1lb) icing sugar (powdered) more or less
- 1 teaspoon vanilla extract (or vanilla powder)
- 200 g (7oz) dark chocolate at least 64% cocoa solids
- 200 g (7oz) finely shredded coconut
Instructions
- Peel the potato and cut it into quarters, then boil until soft. Rinse off the extra starch in cold water and dry the potatoes with kitchen paper or a towel. Mash the potato until smooth in a large mixing bowl and leave to cool completely.
- Using a wooden spoon, add the vanilla extract (or powder) then a few spoonfuls of icing sugar at a time, stirring well to mix. Don't worry: the mix will be runny and rather unappetising at first but eventually, as you add more and more icing sugar, it will thicken.
- The sugar-potato fondant will be ready as soon as it’s difficult to worth with: it will be stiff and difficult to stir.(Not the case? Add more icing sugar.) At that point, cover it in cling-film or plastic wrap and chill in the fridge for at least 30 minutes.
- Cover two baking trays with baking parchment/greaseproof paper or a silicone mat. Tear small balls of the macaroon fondant and roll into smooth balls the size of a one pound coin (I find it easier washing hands every 10 balls, as it can get rather sticky!) Once all the balls are prepared, chill them directly on the trays in the fridge (I make mine in winter when my kitchen is cool – you may need to put yours in the freezer).
- Pour half of the desiccated/shredded coconut onto a non-stick baking tray and toast under a hot grill for a couple of minutes. Keep your eye on it, as it burns easily! Mix the plain coconut with the toasted batch.
- Break the chocolate into bits and melt over a pan of simmering water (bain-marie). Leave to cool slightly for about 5 minutes.
- This is when fun and messy fingers take over the kitchen: dip each macaroon fondant into the melted chocolate (I started using a cocktail stick then gave up – too long!), then immediately roll each in the coconut then place back on the baking tray. Ideally use separate hands for each.
- Place the baking trays with the coated macaroon snowballs in the fridge to set.
Notes
- The macaroon bar snowballs can keep in a tin or airtight container in a cool, dry place for 7-10 days. There’s no need to keep them chilled in the fridge.
- Not to be confused with the Parisian Macaron or the coconut macaroon, made with egg whites, coconut and sugar.See my article, What's the Difference Between a Macaron and a Macaroon?
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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