29 November 2010

Scottish Macaroon Snowballs




































I was on Facebook late one night, probably working on my farm, when an instant chat box popped up from one of my fellow Scottish bloggers, Marie. We often have a chat when we are on at the same time.

Marie blogs over at You'll Have Had Your Tea and runs a wee cafe called the Green Apple Apple Cafe in West Linton, just outside Edinburgh. She posts her daily menus on facebook and they always make me salivate.

Anyway, during this particular chat Marie said she had just finished baking for her 10 year old, who was to dress up in World War II clothes for school the next day and bring along a treat from the time. After speaking to her mum, she settled on making macaroon bars. After our chat, I was desperate to make some too. I have thought about making macaroon bars from time to time, but never got around to actually making any. Marie gave me a rough idea of the recipe, but I took note of quantities as I made mine, so I would know next time. Some of you may be surprised when you discover what the main ingredient is.

I shaped my macaroons into balls instead of bars and renamed them Scottish Macaroon Snowballs, which is quite apt for our weather. Heavy, heavy, deep snow.





















 

Scottish Macaroon Snowballs

1 large potato (150g approx)
4 ½ cups icing sugar
1 tsp vanilla extract
200g good quality dark chocolate
1 ½ cups dessicated coconut


Peel your potato and cut it into quarters, then boil until soft. Mash until smooth and then spoon into a large mixing bowl. Leave to cool.

Pour in your icing sugar a spoonful at a time, stirring with a spatula. The mixture will be quite wet and gloopy at first, but eventually it will form a smooth dough. Towards the end, as the dough gets stiffer, it is easier to work with a wooden spoon.




































Once your dough is ready, wrap it in clingfilm and pop it in the fridge for half an hour.

Prepare a couple of baking trays, by covering them in greaseproof paper, then tear of small balls of the macaroon dough and roll into smooth balls. Once you have finished, pop the trays full of macaroon in the fridge, while you move onto the next step.



















Pour half of your desiccated coconut into a ovenproof dish. I covered my dish with greaseproof paper, so the coconut would be easy to remove.




















Toast the coconut under the grill, shaking occasionally until it is golden. Do be careful as it burns easily.

I then mixed some of my toasted coconut with some plain, so I ended up with three bowls of coconut in varying colours. One plain, one mixed and one toasted. However it is entirely up to you. The original bars are coated in toasted coconut.

Next, break your chocolate into pieces and melt in a bain marie.

Take your macaroon balls out of the fridge and set up a little production line. First dip your macaroons in melted chocolate, then roll them in coconut before placing them back on the baking tray. I advise using one hand to dip the balls in chocolate and the other to coat in coconut or you are likely to get into a right mess. Have some kitchen paper at the ready too and baby wipes are very handy at this point.



Once all your macaroons are coated, pop the trays back into the fridge to allow the balls to set.





I made 33 balls from my dough, but amounts will vary according to size.

Enjoy!

Oh and remember they are very sweet.



31 comments:

  1. Perfect recipe for the snowy weather. And boiled potatoes? Now, that is unusual indeed; thanks for sharing Jacqueline :-)

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  2. It is one of those wartime recipes where they had to do with what they had and potatoes and carrots featured a lot in sweet recipes. I don't think they added the vanilla though.

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  3. I love your blog. I make a variation of this by adding mint to the mixture ( one could add lemon or any other flavoring )and rolling it out between 2 pieces of waxed paper until it is very thin. I melt baking chocolate unsweetened and spread it on 1 side. When it is dry, I flip it and spread chocolate on the other side. I can then cut this in squares or other designs. Here in New England it is simply called Potato Candy, an old time recipe, beloved, but little known. It is always a hit.

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  4. Those are great tips Ruth, I am so glad you stopped by. I didn't know the recipe had reached beyond Scotland. Love the idea of mint or lemon :)

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  5. Yes I was surprised to find the main ingredient was potato. I have seen recipes for potato candy before so I know it would be delicious.

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  6. Hi Val, It is a strange one, but you would never know it was in there :)

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  7. Very interesting indeed. Boiled potatoes+chocolate... I should give it a try and see how it goes. Thanks for sharing... the weather getting worst I guess... and this is what we need ;-)

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  8. You are quite right - I would never have guessed these had the humble spud in them. They look great, I'm going to have to give this a try and see if anybody can guess the ingredients!

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  9. Hi Mummy Nana, I hope you are having better weather than us, it is horrible here.

    No one will guess Chele, you just can't tell :)

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  10. yummy yummy! very talented baker you are!

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  11. Potatoes? Who wudda thunk it? These look so pretty, you'd never guess there was a potato hiding inside!

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  12. I know and they are great. The texture is silky and gorgeous Andrea :)

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  13. A potato!!! I wouldn't have guessed in a thousand years!!!

    They look devine - we need a bit of sweetness in this weather (well any excuse actually!!)

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  14. I know Brownieville Girl, I am craving something sweet just now, Unfortunately, I have given all the macaroons away. *sigh*

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  15. Potatoes? Crazy. Like the look of the macaroon balls.

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  16. If you use a red-fleshed potato as I did one year without realizing it, you have a rosy hued version. You can add grated candied ginger too or put it on top of the potato candy or roll the little snowballs in it.

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  17. Fab idea, I'll have to give them a shot. Do you know how long they are likely to keep for?

    Thanks, Annie

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  18. I call this an awesome, innovative and very unusual treat! Simply love it, and the fact that it is done with potato, makes it more interesting.
    Shall surely make and post it in my site with due credits to you Jacqueline. Lovely post, keep rocking. best wishes.

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  19. Try making them TB, I bet your class would love to try them!

    Hey Ruth, Yeah, I was thinking the other day when I was buying sweet potatoes that they would make pretty macaroons.

    Hi Annie, they will keep nicely in the fridge or somewhere cool for a week.

    I am glad you are so taken with them Sanjeeta. I look forward to reading your post :)

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  20. beautiful - E loves macaroons so maybe I should try them - I love sweet recipes with potato so this might be fun to make - and great for St Andrews Day

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  21. Interesting recipe. I have tried potato cake long time ago, and it was amazing..
    I have some good recipes with chestnuts and dry fruits on my blog zexxyswife.blogspot.com.

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  22. What a great recipe, dear Jacqueline!!

    MMMMM,..festive balls & I love the name you named them with!

    Lovely food!

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  23. Well I don't know how I managed to miss this one the first time around - potato truffles - very interesting. You didn't actually say how they tasted??

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  24. Wow I'm so intrigued by the use of potato!! I've never seen anything like this. They look delicious. :)

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  25. My potatos are boiling for it now, little xmas day treats. Was looking for a recipe for macaroons as I knew it and this was the first right one I found so thank you so much x

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  26. I am so glad you found my recipe. I do hope you enjoy them x

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  27. You forgot to mention, you must chill the potatoes before adding the icing sugar or it will be a soupy mess and a waste of a bag of icing sugar.
    4 1/2 cups icing sugar for 1 large mashed potato ?

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    1. Haha, you are so right. I thought it was obvious, but yes, sometimes you have to state the obvious. And yes, it takes up a lot of icing sugar. I measured it out.

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  28. Yeah I know, DUH! Lol!
    Not like mom's but close to it and still working on perfecting it, it's sooooo sweeeeeeet.
    thanks Jacqueline !

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    1. How do your mom's vary? Yes, they are sweet. I made the changes you suggested.

      Have a good Christmas :)

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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